Steak Kabobs

Servings: servings (8 kabobs total)

Calories: 485cal

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.

5 from 2 votes

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.

Course: Dinner

Cuisine: American

Prep Time1 10

Cook Time20

Total Time1 30