Steak Kabobs are one of those easy summer dinner-time recipes! Even those busy weeknights in the summer can become the perfect time to cook outdoors and eat dinner outside. Plus, if you have kids, these are a great way to get them to try new vegetables!
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I don’t know about you, but if spring and summertime, it’s time to fire up the grill, even though I am also known to grill and smoke outside all year round. And let’s face it when you have kids, and easy weeknight dinners are a must with work schedules and kids’ practices for sports.
Grilled Steak Kabob Ingredients:
- Tri-Tip Beef Steaks– These are easily sliced and diced into pieces to put on your kabobs.
- Yellow Pepper
- Onion
- Mushrooms
- Zucchini
- Fresh Pineapple– You could use canned pineapple, but fresh chunks will be larger and easier to put on skewers.
- Montreal Steak Seasoning
Steak Kabob Marinade Ingredients:
HOW TO MAKE SWEET AND ZESTY STEAK KABOBS DIRECTIONS:
Soak your skewers in water if you are using wooden skewers. You don’t want them to catch fire on the grill, so soaking the bamboo skewers helps stop this. I like to use metal skewers but never seem to have enough of them.
Wooden Bamboo Skewers For Kabobs
Metal BBQ Skewers for Kabobs
Chop up your produce and your meat to fit on the kabob sticks. If you are using wooden skewers, remove them from soaking. Don’t allow the skewers to dry thoroughly.
While you are cutting the yellow pepper, deseed the pepper as well
You will want to have about one to two-inch pieces of vegetables and fruit when cutting the vegetables for this. This will make the food easy to put on the skewer, and the vegetables will not burn while the kabobs cooks.
Coat the bottom of a baking pan with a 3-to-1 ratio of apple juice to orange juice. (Example 3 cups of apple juice to 1 cup of orange juice) Fill the bottom of the pan to cover the kabobs, then add a dash of soy sauce.
Season to taste with the garlic salt, and pepper into the liquid in the bottom of the pan.
Start to make your kabob by sliding the food onto the skewer.
Be sure to alternate between the steak cubes and cubes of vegetables for the best flavor variety. We made 14 kabobs out of our ingredients.
Place the kabobs in the baking pan with the liquid mixture.
Use a baster or a basting brush to spread the marinade over the kabobs while sitting in the baking dish. You can rotate them around the pan if they are piled one on the other.
Let the steak kabobs set in the marinade for at least 20 to 30 minutes. If assembled earlier, they can marinate for a couple of hours.
Fire up your grill to medium-low heat.
Place kabobs on the top rack or upper rack away from direct heat.
Toss out the remaining steak marinade that has been in contact with the raw steak.
While on the bbq cooking, sprinkle the kabobs with some Montreal steak seasoning.
Be sure to rotate the steak skewers often while grilling to ensure they cook evenly; this is quickly done with silicone tongs.
You can make more marinade in a small bowl with more marinade ingredients to brush the kabobs with more of as it cooks.
Use a meat thermometer to make sure your meat is cooked through.
Serve and enjoy!
How To Store leftover kabobs
Once cooled, store in an airtight container or a Ziploc bag. These can be stored on or off the skewer in a large bowl.
How To Reheat Kabobs
The best practice is to reheat in the oven; I have reheated the kabobs off the skewer in my microwave with no problems.
Steaks to use for Kabobs
The kind of beef steak you use for these kabobs can make a difference. I like to use ones with some fat marbling for flavor; using beef kabob marinade helps to tenderize a tougher cut of steak.
- Filet mignon– This can be one of the best steaks for beef kabobs, but it can get pricey if making a lot. The cut is lean and tender and won’t require much prep for the kabobs.
- Sirloin Steak– This is the most popular choice for steak kabobs. This will come in cuts of either top sirloin steak or tri-tip steak, both of which are tender and also marbled with fat.
- Rib eye– This can be a fattier steak cut but keeps the meat moist and tender when grilling.
- New York Strip Steaks-These work great for kabobs, and the marbling will work for flavor with the marinade.
- Flank Steak– This is a lean cut of steak and will have a chewier texture; it will work for steak kabobs but not everyone’s favorite.
Alternative Marinade Ingredients:
- Olive Oil
- Lemon Juice
- Garlic Powder
- Brown Sugar
- Red wine vinegar
- Apple cider vinegar
- Worcestershire Sauce
Vegetables to use on steak Kabobs
- Yellow Squash
- Red Onion
- Yellow Onion
- Green Pepper
- Red Pepper
- Orange Pepper
- Red Pepper
- Cherry Tomato
- Cremini Mushroom
- Mini Portabella Mushrooms
- Whole White Mushrooms
what to serve with kabobs
Pair up with an easy side dish for the perfect summer meal, The whole meal can be made outside, which is a great thing, or you can pair it with an easy dish made in the kitchen.
- White Rice
- Fried Rice– Blackstone fried rice gets made almost weekly in my house! This is perfect for serving alongside kabobs.
- Brown Rice
- Grilled Vegetables– Keeping all of the dinner cooking on the grill Grilled Corn on the Cob goes perfectly with any kabob.
- Green Salad
- Macaroni Salad
- Potato Salad
- Noodles– A cold noodle salad or warm noodles are perfect to pair up with the meat and vegetables from kabobs.
- Fruit– My favorite part of summer grilling is summer fruit to go alongside! Serve with slices of watermelon and fresh strawberries, or whip up a Fruit Salad to serve up!
- Bread
Grilled Steak Kabobs
Ingredients
Steak Kabob Marinade
Instructions
- Soak your skewers in water if you are using wooden skewers.
- Chop up your produce and your meat to fit on the kabob sticks. .
- While you are cutting the yellow pepper, deseed the pepper as well
- You will want to have about one to two-inch pieces of vegetables and fruit when cutting the vegetables for this.
- Coat the bottom of a baking pan with a 3-to-1 ratio of apple juice to orange juice.
- Season to taste with the garlic salt, and pepper into the liquid in the bottom of the pan.
- Start to make your kabob by sliding the food onto the skewer.
- Be sure to alternate between the steak cubes and cubes of vegetables for the best flavor variety. We made 14 kabobs out of our ingredients.
- Place the kabobs in the baking pan with the liquid mixture.
- Use a baster or a basting brush to spread the marinade over the kabobs while sitting in the baking dish.
- Let the steak kabobs set in the marinade for at least 20 to 30 minutes.
- Fire up your grill to medium-low heat.
- Place kabobs on the top rack or upper rack away from direct heat.
- Toss out the remaining steak marinade that has been in contact with the raw steak.
- While on the bbq cooking, sprinkle the kabobs with some Montreal steak seasoning.
- Be sure to rotate the steak skewers often while grilling to ensure they cook evenly, this is quickly done with silicone tongs.
- You can make more marinade in a small bowl with more marinade ingredients to brush the kabobs with more of as it cooks.
- Use a meat thermometer to make sure your meat is cooked through.
- Serve and enjoy!
These look really good. I appreciate the pictures and the descriptive recipe instructions. Makes it easier for those of us challenged in the cooking area.