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Easy Grilled Steak Kabobs Recipe with Juicy Sirloin and Vegetables

Easy Grilled Steak Kabobs

Tender sirloin steak and colorful vegetables are marinated in a savory garlic-soy mixture, threaded onto skewers, and grilled until browned and juicy. These steak kabobs are perfect for a weeknight dinner or backyard barbecue.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Steak and Vegetables
  • 1 1/2 pounds sirloin steak, cut into 1 1/2-inch cubes
  • 1 large bell pepper, cut into 1 1/2-inch pieces
  • 1 medium red or yellow onion, cut into wedges
  • 8 ounces mushrooms, cleaned
  • 1 pint cherry tomatoes
Marinade
  • 1/4 cup olive oil
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon freshly ground black pepper
Finishing
  • to taste salt
  • as needed wooden or metal skewers

Method
 

Step-by-Step
  1. Whisk the olive oil, low-sodium soy sauce, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning or oregano, and black pepper in a bowl or resealable bag.
  2. Add the cubed sirloin and toss until every piece is coated. Cover and refrigerate for at least 1 hour, or up to 12 hours; do not keep the steak in the marinade longer than 12 hours because the texture can become overly soft.
  3. If using wooden skewers, soak them in water for at least 30 minutes. Prepare the bell pepper, onion, mushrooms, and cherry tomatoes while the steak marinates.
  4. Thread steak and vegetables onto the skewers, alternating the ingredients and leaving small spaces between pieces. Dense vegetables may be placed on separate skewers if you want them to cook longer than the steak.
  5. Preheat the grill to medium-high heat, approximately 400–450°F, and oil the grates carefully to reduce sticking.
  6. Grill the kabobs for about 10–15 minutes, turning every 2–3 minutes so they brown evenly and the soy-based marinade does not burn. Cook until the steak reaches your preferred doneness, using an instant-read thermometer for accuracy.
  7. For food safety, cook beef to at least 145°F internally. Remove the kabobs slightly earlier if allowing for carryover cooking, then rest them for 3 minutes before serving.

Notes

Add salt after marinating because the soy sauce already contributes saltiness. Never reuse marinade that has touched raw steak unless it is boiled first. Refrigerate leftovers promptly and reheat gently to help preserve the steak's texture.