Name: Beef Kabobs
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: For the Meat:; 2 pounds steak (filet mignon or sirloin), cut into 1–1.5-inch cubes; 1/2 cup canola oil; 1/2 cup low-sodium soy sauce; 2 tablespoons apple cider vinegar; 1 tablespoon dried minced onion; 1/2 teaspoon dried ginger; 1/2 teaspoon garlic powder; For the Kabobs:; 3 medium bell peppers (any color), cut into chunks; 1 large onion, cut into chunks; Optional: cherry tomatoes, mushrooms, or other veggies; Cooked rice, for serving

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These Beef Kabobs on the Grill are juicy, flavorful, and perfect for summer cookouts. Marinated cubes of steak are skewered with colorful vegetables, then grilled until tender and smoky. Served over rice with a drizzle of reserved marinade, they make a hearty and delicious meal.

Why You’ll Love This Recipe

These kabobs are a great way to enjoy grilled steak with vibrant vegetables. The simple marinade infuses the beef with bold flavor, while the grill adds irresistible char and smokiness. They’re perfect for gatherings, easy to prep ahead, and completely customizable with your favorite veggies.

Beef Kabobs

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meat:

2 pounds steak (filet mignon or sirloin), cut into 1–1.5-inch cubes
1/2 cup canola oil
1/2 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
1 tablespoon dried minced onion
1/2 teaspoon dried ginger
1/2 teaspoon garlic powder

For the Kabobs:

3 medium bell peppers (any color), cut into chunks
1 large onion, cut into chunks
Optional: cherry tomatoes, mushrooms, or other vegetables
Cooked rice, for serving

directions

Slice the steak into 1 to 1.5-inch cubes, trimming any excess fat. Place the cubes in a large bowl or zip-top bag.
Cut bell peppers and onion into bite-sized pieces. Prepare any optional vegetables.
In a mixing bowl, whisk together canola oil, soy sauce, apple cider vinegar, dried minced onion, dried ginger, and garlic powder.
Reserve 1/3 cup of the marinade and set aside.
Pour the remaining marinade over the steak. Seal or cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat the grill to medium-high heat.
Thread marinated steak and prepared vegetables onto skewers, alternating pieces.
Brush the kabobs lightly with the reserved marinade.
Grill the kabobs, turning occasionally, for 15–20 minutes or until the steak reaches desired doneness and vegetables are slightly charred.
Serve hot over cooked rice with a drizzle of the reserved marinade.

Servings and timing

This recipe makes 6 servings.

Prep Time: 45 minutes (includes marinating time)
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
Calories: Approximately 411 kcal per serving

Variations

Spicy Marinade: Add crushed red pepper flakes or a dash of hot sauce to the marinade.
Citrus Twist: Add a squeeze of lime or orange juice for a citrusy flavor.
Herb Boost: Stir fresh chopped rosemary, thyme, or oregano into the marinade.
Alternative Protein: Try chicken, tofu, or shrimp instead of beef.
Grain Swap: Serve over quinoa, couscous, or cauliflower rice.

storage/reheating

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in a 350°F oven for 10 minutes or microwave in short intervals. Remove skewers before reheating if microwaving.

FAQs

Can I use a different cut of beef?

Yes, sirloin, ribeye, or even strip steak are all great options.

Do I need to soak wooden skewers?

Yes, soak wooden skewers in water for at least 30 minutes to prevent burning.

Can I grill these in the oven?

Yes, use a broiler or grill pan and cook kabobs under high heat, turning occasionally.

Can I make these ahead of time?

Yes, prep and marinate the steak and veggies the night before. Assemble skewers just before grilling.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Can I use bottled marinade?

You can, but homemade marinade offers fresher flavor and full control of ingredients.

What vegetables work best?

Bell peppers, onions, cherry tomatoes, zucchini, and mushrooms hold up well on the grill.

How do I keep the steak juicy?

Avoid overcooking and don’t cut too small. Let the kabobs rest a few minutes before serving.

What sides pair well?

Rice, grilled corn, roasted potatoes, or a fresh salad make great accompaniments.

Can I freeze the marinated steak?

Yes, freeze the steak in marinade for up to 2 months. Thaw in the refrigerator before grilling.

Conclusion

Beef Kabobs on the Grill are a flavorful, colorful way to enjoy grilled steak and veggies with minimal fuss. Perfect for summer dinners or backyard barbecues, this recipe is simple, customizable, and always a crowd-pleaser.

Jessica