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Grilled Steak and Veggie Kabobs

Grilled steak and veggie kabobs with smoky, soy-garlic marinade and lightly charred peppers, zucchini, and onion. Juicy sirloin cubes cook fast on a hot grill for tender, flavorful skewers with a quick 3-minute rest.
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Prep Time 20 minutes
Cook Time 16 minutes
marinating 30 minutes
Total Time 1 hour 6 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1.5 lb sirloin steak cut into 1.5-inch cubes
bell peppers and zucchini
  • 1 count red bell pepper cut into 1.5-inch pieces
  • 1 count yellow bell pepper cut into 1.5-inch pieces
  • 1 count green bell pepper cut into 1.5-inch pieces
  • 1 count zucchini sliced into 1/2-inch rounds
aromatics and seasoning
  • 1 count red onion cut into 1.5-inch chunks
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.5 tsp onion powder
skewers
  • 1 wooden or metal skewers if wooden, soak in water 30 min

Equipment

  • 1 grill
  • 1 skewer

Method
 

Make the marinade
  1. In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, black pepper, salt, and onion powder until combined.
  2. Add steak cubes to the marinade and toss to coat, then cover the bowl.
  3. Refrigerate the covered steak for at least 30 minutes, up to 2 hours.
Prep the grill and assemble kabobs
  1. Preheat the grill to medium-high heat (about 400°F).
  2. Thread steak and vegetables alternately onto skewers, leaving a small gap between each piece.
  3. Brush the skewers lightly with the remaining marinade.
Grill and finish
  1. Place the kabobs on the grill and cook for 3–4 minutes per side, rotating once, until steak reaches 135°F for medium-rare or 145°F for medium.
  2. Continue grilling until the veggies are lightly charred and the steak is cooked to your desired doneness.
  3. Remove kabobs from the grill and let rest for 3 minutes before serving, so the juices settle.

Notes

Pro tip: Keep vegetables in chunks similar in size to the steak cubes so everything char-renders at the same pace. Refrigerate leftovers in a sealed container for up to 3 days; freeze assembled, ungrilled kabobs for up to 2 months and grill from thawed or partially thawed. For a lower-sodium option, use low-sodium soy sauce and reduce added salt if your Worcestershire is also salty.