Grill up these marinated steak and vegetable kebabs for a healthy, tasty and flavorful dinner. Kebabs are perfect for your picky eaters! We love to have make your own kebab night where we set out a choice of veggies to pair with these flavorful steak cubes. This gets everyone involved in helping with dinner and differences in opinion on what veggies should go with what are satisfied.
I have to give kuddos to my husband for making this great marinade recipe. He’s our BBQ and grilling guru. It pairs deliciously with beef sirloin tip steak. The flavorful marinade is a combination of savory, sweet and zingy flavors. It features Worcestershire sauce, soy sauce, Dijon mustard, brown sugar and garlic. Marinated steak and vegetable kebabs are a family friendly hit!
One of my kids is going through a super picky phase. He pretty much doesn’t like any sauces unless it’s ketchup, maple syrup or ranch dressing. So, this recipe works great for our family dinner as it’s really no extra work for me to leave out a few plain steak cubes seasoned only with extra virgin olive oil (for flavor and so it doesn’t stick), sea salt and pepper. The rest of the cubes go into the marinade. Surprisingly this picky eater does love veggies, so he really likes to pick out his own vegetables for his skewers. Win win! Less work for me and everyone is happy.
You can use just about any kind of vegetables you like in this marinated steak and vegetable kebab recipe. We decided to serve up a selection of mini round Yukon gold potatoes, sweet onions, cremini mushrooms, orange bell peppers, cherry tomatoes, zucchini and pineapple chunks. Microwave the potatoes for a few minutes until a sharp knife can be inserted easily into the center of the potato before skewering them. I also gently brushed the veggies with extra virgin olive oil and seasoned them with a dash of sea salt and freshly ground black pepper.
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Adding fruit to your kebabs adds a delightful fresh sweetness to the flavor combination. Try canned pineapple chunks or big chunky slices of fresh peaches. Just slide them onto the skewer. No salt and pepper or olive oil is needed here. Making the kebabs is as easy as threading your favorites onto the skewer. Alternate between veggie, steak, fruit, veggie, steak. You get the point. Here’s a tip: make sure you soak wooden skewers in water for a bit (5 – 10 minutes) before you begin skewing. This way they won’t burn up instantly on the grill.
The sirloin steak kebabs don’t take long to grill, just a few minutes for medium – medium rare. The veggies will be perfectly al dente (slightly firm and not mushy) by the time the steak is cooked to your desired level of doneness. If in doubt, cook them until an instant read thermometer reads between 125 – 130 F. Turn the kebabs at least once in the grilling process. Serve these marinated steak and veggie kebabs with a healthy salad like this delicious peach caprese salad or this cold Tuscan farro salad.
As I write this post it’s super hot in Seattle. I haven’t turned the oven on in over a month! Marinated steak and vegetable kebabs help me keep my non-air-conditioned house cool. And we enjoy being outside and grilling up a storm. I hope you enjoy this recipe. If you give it a try, please come back and leave me a comment below. Don’t be shy! I’d love to hear what vegetables you decided to pair your marinated steak with.
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Marinated steak and vegetable kebabs
- 1 1/2 – 2 lbs beef sirloin tip steaks (cut the steak into 1 1/2 inch cubes)
- 1/4 cup extra virgin olive oil
- 1/4 cup Worcestershire sauce
- 3 tbsp soy sauce (or Tamari if gluten free)
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2-3 cloves minced garlic
- 2 tsp brown sugar
- 1 pinch freshly ground pepper
- 1 sweet onion (like walla walla sweet or white) (cut into 1/2 inch pieces)
- mini round Yukon gold potatoes (microwaved, amount to taste)
- 2 orange or red bell peppers (cut into 1/2 inch pieces)
- 8 ounces whole cremini mushrooms
- 1 medium zucchini (cut into 1/2 inch pieces)
- cherry tomatoes (amount to taste)
- canned pineapple chunks (amount to taste)
- 1 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 freshly ground pepper to taste
For the marinade:
- In a medium sized bowl, combine all the marinade ingredients and whisk together. Add the beef sirloin tip steak cubes and stir it up ensuring the marinade coats all the beef. Cover it with plastic wrap and place it in the fridge for at least one hour. It can be in the fridge longer if needed 4 – 5 hours.
For the vegetables:
- Select the vegetables you want for your kebabs. Cut the vegetables into 1/2 inch pieces (except for potatoes and whole mushrooms). Use mini round whole Yukon gold potatoes. Place the potatoes on a dinner plate and microwave them for about 4-5 minutes. When a sharp knife easily goes through the potato, they are done.
- Brush the vegetables with a little extra virgin olive oil. Season with a scant pinch of sea salt and freshly ground pepper. Set them aside.
- If you are using fruit such as pineapple chunks, they do not need additional seasoning.
- Preheat the grill to medium-high temperature. If using wooden skewers, soak them in water for 5-10 minutes.
Assembling the kebabs:
- Alternate between steak, vegetable and fruit (if using) piercing through the middle of each item down each skewer. For example: potato, onion, steak, bell pepper, pineapple, onion, steak, potato, bell pepper, tomato, pineapple Etc. There is no right or wrong way. You choose.
- Prepare the grill. Grill the skewers until the steak is cooked to your desired level. Turn the kebabs once. They only take a few minutes. If in doubt, an instant read thermometer should read between 125 – 130 F when inserted into the meat. Allow the cooked kebabs to rest on a platter for 5 minutes before digging in.
Did you try this recipe? I’d love to hear about your experience. Please leave me a comment on this recipe’s blog page.
This recipe is adapted from steakhouse kebabs