These steak kabobs are first bathed in a flavorful bourbon marinade and then threaded onto skewers with colorful bell peppers, mushrooms, and onions. Perfect for summer parties and barbecues!
Why this recipe works
Our go-to steak kabob recipe begins with my favorite bourbon marinade that’s packed with a combo of brown sugar, bourbon, soy sauce, horseradish sauce, and mustard. Layered between sliced bell peppers, onion, and meaty mushrooms you couldn’t ask for a better-tasting, classic kabob to pop on the grill in the summer (or winter!).
You can easily thread these kabobs with other garden veggies such as zucchini, yellow squash, or tomatoes. Most veggies taste even sweeter when they have a light caramelized char fresh off the grill!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Sirloin steak or strip steak (aka New York strip) are your best bet when it comes to cutting uniform chunks for kabobs. Both cuts of beef also contain less fat than others which means they won’t shrink as much on the grill.
MARINADE – We used our steak kabob bourbon marinade for this recipe, which we highly recommend! But you’re welcome to substitute with your favorite marinade. We also have a classic steak marinade recipe that is perfect for grilling.
VEGGIES – What kabobs are complete without colorful bell peppers and onion? Mushrooms add extra meaty texture and lots of flavor! If you aren’t a fan of mushrooms, feel free to leave them off. Try to cut all your veggies roughly the same size to match the cubed beef.
How to Make Steak Kabobs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- If there are any large fatty areas on steak, trim that off first. Cut steak into large bite-sized chunks and place in marinade for 1 hour or up to overnight. We used our bourbon marinade on these skewers.
EXPERT TIP – To keep meat from scorching, remove it from the marinade and pat it dry with paper towels before cooking.
- Cut all bell peppers and red onion into large bite-sized chunks and place in a large mixing bowl.
- Add mushrooms and Italian salad dressing and toss to coat.
- Preheat your grill to medium-high.
- Add beef and vegetables to the metal skewers, alternating as you go.
- Cook on grill for about 20 minutes, turning several times to ensure even cooking.
Frequently Asked Questions & Expert Tips
Store leftover steak kabobs in an air-tight container kept in the refrigerator for up to 4 days.
Aim to marinate your steak for 1-8 hours. An hour or two will do the trick as these are smaller, cubed chunks of meat as opposed to a whole cut of steak. However, it’s perfectly fine to marinate them overnight as well to infuse as much flavor as possible.
Yes, you can use wooden skewers instead of metal. However, I always suggest soaking wooden skewers for 20-30 minutes before grilling to prevent them from catching on fire.
Serving Suggestions
Serve steak kabobs on their own or paired with rice, mashed potatoes, a dinner salad, pasta salad, or mac and cheese. These are great for summer barbecues but just as delicious year-round!
More Grill Recipes
- Shrimp Kabobs
- Greek Chicken Kabobs
- Marinated Grilled Chicken Skewers
- Grilled Watermelon Pineapple Skewers
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Steak Kabobs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds sirloin steak or strip steak
- 1 ½ cups bourbon marinade
- ½ red bell pepper
- ½ orange bell pepper
- ½ red onion
- 8 ounces mushrooms
- 1 cup bottled Italian salad dressing
Things You’ll Need
Before You Begin
- We used metal skewers. If you are using wooden skewers, be sure to soak them in water for 30 minutes first to avoid catching fire on the grill.
- Try to cut all your veggies roughly the same size to match the cubed beef.
- We used our steak kabob bourbon marinade for this recipe, which we highly recommend! But you’re welcome to substitute with your favorite marinade. We also have a classic steak marinade recipe that is perfect for grilling.
- Aim to marinate your steak for 1-8 hours. An hour or two will do the trick as these are smaller, cubed chunks of meat as opposed to a whole cut of steak. However, it’s perfectly fine to marinate them overnight as well to infuse as much flavor as possible.
Instructions
- If there are any large fatty areas on steak, trim that off first. Cut steak into large bite sized chunks and place in marinade for 1 hour or up to overnight.TIP – To keep the meat from scorching, remove it from the marinade and pat it dry with paper towels before cooking.
- Cut all bell peppers and red onion into large bite sized chunks and place in large mixing bowl.
- Add mushrooms and Italian salad dressing and toss to coat.
- Preheat your grill to medium-high.
- Add beef and vegetables to skewers, alternating as you go.
- Cook on grill for about 20 minutes, turning several times to ensure even cooking.
Expert Tips & FAQs
- Store leftover steak kabobs in an air-tight container kept in the refrigerator for up to 4 days.
Nutrition
Chef Antoine Davis
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