I put together Sirloin Kabobs with a garlicky marinade and crisp garden vegetables, and I share a small trick that helps the steak retain moisture while cutting overall cook time.
I still remember the first time I threw sirloin steak and garlic into a quick marinade and grilled them with bright Kabob Veggies; the sizzle made me stop talking, seriously. These Sirloin Kabobs are not fussy, but they taste like you spent all afternoon.
The steak gets this perfect char while staying juicy inside, veggies stay crisp, and every bite has that punch that makes you want more. I can’t promise it will solve dinner debates, but it’s worth trying when you want something simple that looks like effort.
Trust me, you’ll be curious what made it so good.
Ingredients
- Sirloin steak: Rich in protein, iron and B vitamins, gives kabobs hearty meaty flavor youll crave.
- Olive oil: Monounsaturated fats, heart healthy, adds smooth richness and helps veggies caramelize.
- Garlic: Adds pungent savory bite, has immune boosting compounds and great aroma.
- Brown sugar: Touches of sweetness, helps caramelize meat edges, adds depth not cloying.
- Soy sauce: Salty, umami punch, low in calories, boosts savory notes but watch sodium.
- Bell peppers: Bright vitamin C, fiber rich, gives sweet crunch and colorful grill char.
- Mushrooms: Earthy, low calorie, add umami and meaty texture that soaks up marinades.
- Cherry tomatoes: Juicy, slightly acidic, pop on the skewer adding freshness and bright contrast.
Ingredient Quantities
- 1 1/2 lbs sirloin steak, cut into 1 inch cubes
- 1/3 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 red bell pepper, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- 1 large red onion, cut into wedges
- 1 medium zucchini, sliced into 1/2 inch rounds
- 8 oz cremini or button mushrooms, stems trimmed
- 8 oz cherry tomatoes
How to Make this
1. Whisk together 1/3 cup olive oil, 3 tbsp soy sauce, 2 tbsp Worcestershire, 1 tbsp lemon juice, 3 cloves minced garlic, 1 tbsp brown sugar, 1 tsp Dijon, 1 tsp kosher salt and 1/2 tsp black pepper to make the marinade; set aside 2 tbsp of it if you want to baste later.
2. Add 1 1/2 lbs sirloin steak cut into 1 inch cubes to the remaining marinade, toss to coat, cover and refrigerate at least 30 minutes and up to overnight for best flavor.
3. If using wooden skewers soak them in water 30 minutes so they dont burn; meanwhile cut 1 red bell pepper and 1 green bell pepper into 1 inch pieces, cut 1 large red onion into wedges, slice 1 medium zucchini into 1/2 inch rounds, trim the stems off 8 oz mushrooms and leave 8 oz cherry tomatoes whole.
4. Thread steak and vegetables onto skewers, alternating meat and veggies so pieces are similar in size; dont pack them too tight, leave a little space so heat circulates.
5. Preheat grill to medium high and oil the grates lightly so kabobs wont stick.
6. Place kabobs on the grill and cook about 8 to 12 minutes total, turning every 2 to 3 minutes so all sides get charred; baste with the reserved marinade during the first few minutes if you like, but dont use marinade that touched raw meat.
7. Check doneness by feel or with a meat thermometer: about 130 to 135F for medium rare, 145F for medium. Adjust time for thicker or thinner cubes.
8. Remove kabobs and let them rest 5 minutes so juices redistribute, dont skip this step or the steak will lose juice.
9. Serve hot right off the skewers with lemon wedges or over rice or salad, and scoop up any extra grilled veggies cause theyre great with the steak.
Equipment Needed
1. Large mixing bowl for the marinade
2. Whisk (or a fork) to blend the sauce
3. Measuring cups and spoons
4. Chef’s knife
5. Cutting board
6. Wooden skewers (soak before use) or metal skewers
7. Grill or grill pan and a pair of long tongs
8. Meat thermometer to check doneness
9. Small basting brush or spoon for the reserved marinade
10. Plate or shallow dish to marinate the steak, covered in the fridge
FAQ
Grilled Steak Kabobs Recipe Substitutions and Variations
- Sirloin steak
- Flank or skirt steak, cooks fast and soaks up marinade well
- Ribeye, richer and more marbled if you want extra juicy bites
- Boneless chuck, cheaper and fine if you marinate longer
- Extra firm tofu, pressed and marinated for a vegetarian swap
- Olive oil
- Canola or vegetable oil, neutral flavor and good for high heat
- Avocado oil, great for high heat and it’s got a mild buttery taste
- Peanut oil, holds heat well and adds a subtle nutty note
- Soy sauce
- Tamari, gluten free with almost the same umami punch
- Coconut aminos, lower sodium and a touch sweeter for soy free diets
- Liquid aminos, milder and still savory if you want less salt
- Mushrooms
- Portobello caps, meaty and hold up great on skewers
- Baby bella, basically a richer button mushroom
- Aubergine cubes, firmer veggie option that grills nicely
Pro Tips
1. Marinate longer if you can, overnight is best, but at least 30 minutes. Take the beef out of the fridge about 20 to 30 minutes before grilling so it loses the chill, that helps it sear instead of tighten up and get tough.
2. Match sizes and stagger placement so everything cooks evenly. Cut the peppers and steak into similar one inch pieces, put cherry tomatoes and zucchini toward the ends or thread them last so they dont get mushy, and dont pack the skewers tight, leave small gaps for heat to circulate.
3. If you want to baste with the reserved marinade, bring that reserved bit to a quick boil first, then use it. Never brush straight from the raw meat batch onto cooked food unless you boiled it first, or use a clean brush and fresh sauce.
4. Start on high heat to get a good char then move to a cooler spot to finish, or monitor with a meat thermometer. Aim for about 130 to 135 F for medium rare, 145 F for medium. Let the kebabs rest five minutes before serving so the juices settle, otherwise the steak will leak out and be dryer than it should.
Grilled Steak Kabobs Recipe
I put together Sirloin Kabobs with a garlicky marinade and crisp garden vegetables, and I share a small trick that helps the steak retain moisture while cutting overall cook time.
4
servings
569
kcal
Equipment: 1. Large mixing bowl for the marinade
2. Whisk (or a fork) to blend the sauce
3. Measuring cups and spoons
4. Chef’s knife
5. Cutting board
6. Wooden skewers (soak before use) or metal skewers
7. Grill or grill pan and a pair of long tongs
8. Meat thermometer to check doneness
9. Small basting brush or spoon for the reserved marinade
10. Plate or shallow dish to marinate the steak, covered in the fridge
Ingredients
-
1 1/2 lbs sirloin steak, cut into 1 inch cubes
-
1/3 cup olive oil
-
3 tablespoons soy sauce
-
2 tablespoons Worcestershire sauce
-
1 tablespoon fresh lemon juice
-
3 cloves garlic, minced
-
1 tablespoon brown sugar
-
1 teaspoon Dijon mustard
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 red bell pepper, cut into 1 inch pieces
-
1 green bell pepper, cut into 1 inch pieces
-
1 large red onion, cut into wedges
-
1 medium zucchini, sliced into 1/2 inch rounds
-
8 oz cremini or button mushrooms, stems trimmed
-
8 oz cherry tomatoes
Directions
- Whisk together 1/3 cup olive oil, 3 tbsp soy sauce, 2 tbsp Worcestershire, 1 tbsp lemon juice, 3 cloves minced garlic, 1 tbsp brown sugar, 1 tsp Dijon, 1 tsp kosher salt and 1/2 tsp black pepper to make the marinade; set aside 2 tbsp of it if you want to baste later.
- Add 1 1/2 lbs sirloin steak cut into 1 inch cubes to the remaining marinade, toss to coat, cover and refrigerate at least 30 minutes and up to overnight for best flavor.
- If using wooden skewers soak them in water 30 minutes so they dont burn; meanwhile cut 1 red bell pepper and 1 green bell pepper into 1 inch pieces, cut 1 large red onion into wedges, slice 1 medium zucchini into 1/2 inch rounds, trim the stems off 8 oz mushrooms and leave 8 oz cherry tomatoes whole.
- Thread steak and vegetables onto skewers, alternating meat and veggies so pieces are similar in size; dont pack them too tight, leave a little space so heat circulates.
- Preheat grill to medium high and oil the grates lightly so kabobs wont stick.
- Place kabobs on the grill and cook about 8 to 12 minutes total, turning every 2 to 3 minutes so all sides get charred; baste with the reserved marinade during the first few minutes if you like, but dont use marinade that touched raw meat.
- Check doneness by feel or with a meat thermometer: about 130 to 135F for medium rare, 145F for medium. Adjust time for thicker or thinner cubes.
- Remove kabobs and let them rest 5 minutes so juices redistribute, dont skip this step or the steak will lose juice.
- Serve hot right off the skewers with lemon wedges or over rice or salad, and scoop up any extra grilled veggies cause theyre great with the steak.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 428g
- Total number of serves: 4
- Calories: 569kcal
- Fat: 45g
- Saturated Fat: 13g
- Trans Fat: 0.18g
- Polyunsaturated: 4g
- Monounsaturated: 25g
- Cholesterol: 136mg
- Sodium: 1180mg
- Potassium: 811mg
- Carbohydrates: 7.5g
- Fiber: 2.5g
- Sugar: 3g
- Protein: 47g
- Vitamin A: 2000IU
- Vitamin C: 78mg
- Calcium: 88mg
- Iron: 5.25mg
