Three grilled beef skewers with colorful vegetables—red onion, red and yellow bell peppers, and zucchini—are served on a large white oval plate, garnished with chopped parsley. A striped napkin is visible at the side.

Why you’ll love these marinated steak kabobs

This dinner has been on regular rotation in our house lately. Mostly because the store-bought Aldi ginger dressing makes the quickest marinade ever, but my kids also love the flavor that it adds to the steak. And, they actually eat most of their veggies.

If you don’t have an Aldi, don’t worry! I’ve created a simplified my hibachi ginger dressing to give you the same great flavor with very little effort. The variation turned out so well that I honestly surprised myself – it’s almost indistinguishable from the Aldi bottle.

More dairy free grilling recipes: grilled salmon kabobs / grilled pesto pork chops / grilled BBQ meatloaf / Dr. Pepper ribs

Grilled beef kebabs with colorful bell peppers, zucchini, and red onions are arranged on a white oval platter, garnished with herbs. Two forks, napkins, salt and pepper shakers, and a dish of chopped herbs are nearby.
Grilled beef kebabs on skewers with pieces of red onion, zucchini, yellow squash, and red bell pepper, garnished with chopped herbs on a white plate.

Ingredient notes:

  • Sirloin steak – This is my favorite steak cut for a marinated steak. It’s not too pricey and it’s stays tender when it’s grilled. Other cuts will work, but keep in mind that tougher cuts of meat might need a longer cook time to tenderize.
  • Vegetables – I typically do zucchini, bell pepper and onion on my skewers, but you can honestly use anything you want or have. Mushrooms, broccoli, cherry tomatoes, etc. They would all be great in this recipe.
  • Soy sauce – For the homemade variation of this, I normally use reduced-sodium soy sauce, so take that into account and adjust your salt level, if you’re using regular. You can also make this gluten free, by swapping out the soy sauce for tamari.

Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

Grilled beef kebabs on skewers, mixed with slices of zucchini, red onion, yellow squash, and red bell peppers, garnished with chopped herbs and served on a light-colored platter.

Melissa’s tips & tricks

  1. Prep ahead of time. You can prep these kabobs up to a day or two in advance. This can save you a ton of time on the day you’re serving them without actually having to cook them in advance.
  2. Soak the skewers. If you’re using wood skewers, make sure to soak them in water for at least 30 minutes before assembling to keep them from burning while they’re on the grill – or get yourself some metal skewers to save yourself this step.
  3. Don’t overcook them. The veggies I’ve selected for this recipe don’t need a ton of time to cook, making them a great match for the steak. These kabobs will be done in about 10 minutes over high heat, but always take a temperature with a meat thermometer to sure you get the cook you want.

Can’t use your grill? Broil the kabobs instead.

Preheat your oven’s broiler to high and position one of your oven racks about 5 inches away. When the oven is ready, place your kabobs on a baking sheet and broil for about 8–10 minutes, turning halfway through.

Two metal skewers with grilled beef cubes, zucchini, red onion, and red bell pepper on a white plate, served with roasted potato wedges and garnished with fresh parsley.

Frequently asked questions

Can I marinate the steak overnight?

Yes. The longer you can marinate your steak, the better, but you don’t want to go past 24-48 hours or the acid in the marinade can start to ruin its texture.

Can I use a different cut of steak?

Yes. If you have a different cut, feel free to use it. I picked sirloin because it’s economical and still tender, but you can use strip steak, ribeye, or whatever you would normally grill up. Flank steak would work, but it won’t cube as easily.
Just be sure to avoid tougher cuts because this method doesn’t have a long cook time and even marinade can’t break down connective tissue that needs a low and slow cook time.

How do I know when the kabobs are done?

If you’ve grilled them over high heat for about 4-5 minutes per side, they should be done. You’ll notice the veggies have started to soften and your steak should have distinct grill marks. If you’re still not sure, I highly recommend using a meat thermometer to make sure they steak has reached between 120˚F and 140˚F.

More beef recipes you’ll love: chipotle pineapple beef / beef paprikash / dairy free lasagna / slow cooker massaman curry

Grilled beef kebabs on skewers with pieces of red onion, zucchini, yellow squash, and red bell pepper, garnished with chopped herbs on a white plate.
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Marinated Steak Kabobs

With your choice of an easy homemade marinade or an even easier store-bought option, these marinated steak kabobs are a choose your own adventure kind of meal. Whichever method you choose, you'll get tender, flavorful grilled steak bites with just the right amount of veggies.
Prep Time: 20 minutes
Cook Time: 10 minutes
Rest time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 skewers
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Ingredients 

For the marinade:

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons grated onion
  • 2 tablespoons reduced-sodium soy sauce, or tamari for gluten free
  • 1/2 tablespoon tomato paste
  • 1 teaspoon coarse salt

For the kabobs:

  • 2 – 3 pounds sirloin steak, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 large red onion, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 medium yellow squash, cut into 1-inch pieces

Instructions 

  • Make the marinade. In a medium bowl or jar, whisk together the olive oil, apple cider vinegar, ginger, onion, soy sauce, tomato paste, and salt until combined. (Skip this step if using store bought dressing.)
    • If you're using the store bought dressing option, use as much as you need to lightly coat all of the steak pieces, I generally use about half the bottle for about 2 pounds of steak.
  • Marinate the steak. Place the steak pieces in a baking dish or large zip-top bag and cover with the marinade, stirring to make sure all pieces are coated. Cover and refrigerate for at least 1 hour, or ideally overnight for the best flavor.
    If needed, soak your wooden skewers while the steak marinates.
  • Assemble the kabobs. Remove the steak from the marinade, and pat the meat dry with paper towel. Skewer the steak and vegetables, alternating between the two until each kabob is full. Repeat until the steak is gone.
  • Grill the kabobs. Preheat a grill to high heat (about 450°F – 500˚F). When the grill is hot, place the kabobs on the grill and cook for 4 – 5 minutes per side, turning once, until the steak reaches an internal temperature of about 130°F for medium rare and the veggies are tender.
  • Rest and serve. Let the kabobs rest for 5 minutes before serving — the internal temperature will rise a few more degrees as they rest.

Notes

Nutrition is based on 2 pounds of steak for a total of 8 skewers, but the marinade will cover up to 4 pounds of beef with double the amount of skewers. Adjust as needed to suit your family.

Nutrition

Serving: 2skewers, Calories: 117kcal, Carbohydrates: 2g, Protein: 13g, Fat: 6g, Cholesterol: 35mg, Sodium: 256mg, Fiber: 1g, Sugar: 1g, Vitamin C: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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