Marinated Steak Kabobs

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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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 Time20

Cook Time10

Rest time1

Total Time1 30

Servings: skewers

Calories: 117kcal

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.

Video

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