Grilled Steak Kabob Skewers (with marinade)

Grilled Steak Kabob Skewers on the grill
A summertime classic that can be enjoyed year round!

This post is sponsored by Kingsford but the content and opinions expressed here are my own.

Grilled steak kabob skewers are a classic summertime dish, but are good to be eaten any time of the year. Combining chunks of marinated steak and vegetables helps you and your guests get a balanced meal on one skewer. Let’s dive into the quick process of cooking these up (along with the marinade recipe)!

Which Type of Steak Should I Use?

To be honest, whichever cut of beef you enjoy the most should be used for your grilled steak kabob skewers. For this recipe, I’m using tri-tip, which comes from the bottom sirloin of the cow and has tremendous flavor (click here if you want to learn more about tri-tip).

Slice up the steak into 1-2 inch cubes. The size of the cubes will depend on two things: 1) the amount of steak you have and 2) the number of people you will be cooking for. Since tri-tip roasts usually weigh around two pounds each, I cut mine into 2-inch cubes for my family. Then I put the cubed up steak into a gallon-sized storage bag and begin to make the marinade.

Marinating the Steak

Marinating the beef will enhance the flavor and make for a better kabob experience. For these kabobs, I created a marinade consisting of half cup teriyaki sauce, one-fourth cup Worcestershire sauce, three cloves of minced garlic, and a half teaspoon of both salt and pepper. Mix the ingredients in a medium-sized bowl and pour the freshly made marinade into the same gallon-sized storage bag the steak is in. Marinate in the refrigerator for at least an hour or up to 24 hours. When ready, remove steak from marinade and put on skewers. Speaking of…

Prepping and Grilling the Steak Kabob Skewers

Before prepping the grilled steak kabob skewers, get the grill ready. Fire up a batch of Kingsford Charcoal in a charcoal chimney starter. You’ll want to get the coals to where they are mostly grey in color before cooking on them. The ideal temp for your grill will be 400 degrees.

Getting them Kingsford coals hot and ready for the grill.

As you wait for the coals to heat up, prep the skewers by rinsing and slicing up the vegetables. For this recipe, I’m using mushrooms, red onion, and sweet mini peppers. If you don’t have access to sweet mini peppers, bell peppers will work fine. Regarding the skewers themselves, if using wood skewers then soak them in water for 30-60 minutes before using. If metal skewers, be sanitary and wash them.

Organize the steak and veggies on each skewer in a way to make sure you have enough of each ingredient on them for your family and/or guests. I recommend using two skewers per kabob to prevent the steak and veggies from spinning around when you flip them over. That way, you aren’t trying to spin certain pieces to the right side over a very hot grill. By the time you are done organizing the kabobs, place them on the grill over the heated Kingsford coals. Cook for four minutes on both sides or until desired level of doneness.

Kabobs ready to eat! How many are you taking down?

You can either eat your grilled steak kabob skewers right on the skewer itself or slide the steak and veggies off onto a plate. Enhance the experience by putting a little seasoned salt. Check out more awesome recipes from Kingsford by clicking here!

The Recipe!

Yield: 8 skewers

Grilled Steak Kabob Skewers (with marinade)

Grilled Steak Kabob Skewers ready to eat

Grilled steak kabob skewers can be enjoyed year-round and are a good way to ensure you get a balance of meat and veggies. The garlic teriyaki steak marinade in this recipe enhances the flavor!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 pounds steak, cubed
  • 1/2 Cup teriyaki sauce
  • 1/4 Cup Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 sweet mini peppers
  • 16 mushrooms
  • 1/2 cup red onion
  • 2 Tbsp seasoned salt (optional)

Instructions

  1. For Marinade: combine teriyaki sauce, Worcestershire sauce, garlic, salt and pepper in medium-sized bowl. Mix and pour into gallon-sized storage bag.
  2. Cube up steak into 1-2 inch pieces. Place cubes of steak into marinade and place in refrigerator for a minimum of one hour.
  3. Preheat grill to 400 degrees using direct heat. Prepare vegetables by rinsing mushrooms and sweet mini peppers. Slice red onion layers into 1-inch squares. Place steak and vegetables on pre-soaked wood skewers (or washed metal skewers).
  4. Place steak kabob skewers on grill and cook for 4-5 minutes on both sides. Remove and enjoy!

Notes

1. Steak can marinade for a minimum of one hour or up to 24 hours.

2. It is recommended to have extra of the vegetable ingredients in case some break when being poked with the skewers.

3. Use your favorite cut of steak for these.

4. Steak will have great flavor as it, but apply seasoned salt for veggies (and steak if you prefer).

Nutrition Information:

Yield:

8 kabobs

Serving Size:

1 kabob

Amount Per Serving: Calories: 180Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gCholesterol: 42mgSodium: 107mgCarbohydrates: 2gFiber: 0.5gSugar: 1gProtein: 13g

Nutrition information isn’t always accurate.

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