Steak Kebabs
Serves: 4–5
Prep Time: 25 minutes
Marinating Time: 1–4 hours
Cook Time: 8–10 minutes
Total Time: ~1½–4½ hours
Ingredients
Steak
2 pounds sirloin or well-trimmed ribeye, cut into 1¼-inch cubes
Marinade
¼ cup olive oil
1½ tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon honey
2 cloves garlic, finely grated
1 teaspoon freshly cracked black pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin
Vegetables
1 large red onion, cut into thick layered chunks
8 ounces cremini mushrooms (optional)
1 large red bell pepper, cut into 1¼-inch pieces
1 medium zucchini, sliced into ½–¾-inch rounds (optional)
Vegetable Seasoning
2 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
For Finishing
Flaky sea salt
Warm olive oil
Optional: lemon wedges
Equipment
Flat metal skewers
Grill with two-zone heat
Instant-read thermometer
Tongs
Instructions
1. Marinate the Steak
In a medium bowl, whisk together all marinade ingredients. Add the cubed steak and toss thoroughly to coat.
Cover and refrigerate for at least 1 hour, ideally 3–4 hours.
(Do not marinate overnight.)
Remove steak from refrigeration 20 minutes before grilling.
2. Prepare the Vegetables
In a separate bowl, toss the red onion, mushrooms, bell pepper, and zucchini with olive oil, salt, and black pepper.
Set aside at room temperature.
3. Preheat the Grill
Prepare a two-zone grill:
High heat zone: 500–550°F
Medium heat zone: 375–400°F
Clean and lightly oil the grates.
4. Assemble the Kebabs
Thread steak and vegetables onto flat metal skewers, leaving ⅛–¼ inch of space between pieces for proper airflow.
Suggested pattern:
Steak → double-layered onion → steak → mushroom → steak → bell pepper → steak
Always end skewers with steak to protect vegetables from over-charring.
5. Grill the Kebabs
Place kebabs directly over the high-heat zone.
Sear 60–90 seconds per side, turning only after a crust forms.
Move kebabs to the medium zone to finish cooking.
Cook until the thickest piece of steak reaches 125–128°F for medium-rare.
Total grill time: 8–10 minutes
6. Rest & Finish
Transfer kebabs to a platter and rest 5 minutes.
Just before serving:
Lightly brush with warm olive oil
Sprinkle with flaky sea salt
Optional: squeeze lemon juice off heat
Chef’s Notes
Cut size matters: 1¼-inch cubes ensure juiciness and even doneness.
Skip acidic marinades: Beef develops better flavor through umami and fat.
Space is flavor: Airflow on the skewer equals better char.
Pull early: Steak continues cooking while resting.
Make Ahead
Kebabs can be assembled up to 4 hours in advance and refrigerated.
Bring to room temperature for 15–20 minutes before grilling.
Storage & Reheating
Store leftovers refrigerated up to 3 days
Reheat gently in a skillet over medium heat with a splash of oil
