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Overhead view of beef and vegetable kabobs.
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5 from 6 votes

Beef Kabobs on the Grill

Beef Kabobs on the Grill combines a delicious beef marinade with steak, colorful bell peppers, and onions. Fire up your grill, pop open a beer, and let's get this meal on your table soon!
Course Main Course
Cuisine American
Keyword beef kabobs, grilled steak kabobs, steak kabobs with vegetables
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 411kcal
Author Sue Ringsdorf

Ingredients

For the meat:

  • 2 pounds steak (we like filet mignon or sirloin) - cut into one inch cubes
  • 1/2 cup canola oil
  • 1/2 cup lower-sodium soy sauce
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon dried minced onion
  • 1/2 teaspoon dried ginger
  • 1/2 teaspoon garlic powder

remaining ingredients:

  • 3 medium bell peppers (any color) - cut into chunks
  • 1 large onion - cut into chunks
  • other vegetables like cherry tomatoes and mushrooms - optional
  • prepared rice to serve

Instructions

  • Prep meat. Slice the meat into cubes, removing excess visible fat. I usually cut into about 1.5-inch cubes. Place in a bowl or a ziplock bag.
    2 pounds steak (we like filet mignon or sirloin)
  • Prepare veggies. Cut the bell peppers and onion into bite-sized pieces. If using other veggies, prepare them too.
    3 medium bell peppers (any color), 1 large onion, other vegetables like cherry tomatoes and mushrooms
  • Mix marinade. In a mixing bowl, combine the marinade ingredients - canola oil, soy sauce, apple cider vinegar, minced onion, dried ginger, and garlic powder. Mix well and reserve about 1/3 cup.
    1/2 cup canola oil, 1/2 cup lower-sodium soy sauce, 2 Tablespoons apple cider vinegar, 1 Tablespoon dried minced onion, 1/2 teaspoon dried ginger, 1/2 teaspoon garlic powder
  • Add marinade to the steak. Pour marinade over the steak and cover the container or seal the bag tightly afterward. Place in your refrigerator for at least two hours, or overnight if desired.
  • Assemble kabobs. Using grilling skewers, thread all the veggies and steak, arranging however you like. Brush some of the marinade that the steak was soaked in over top all of the uncooked meat and veggies.
  • Light the grill. Light your backyard grill (we use our Big Green Egg) to medium-high heat. Make sure it's hot before adding kabobs to the grill grates.
  • Grill beef kabobs. Place kabobs on the grill and turn occasionally until the meat is cooked through. This shouldn't take too long, only about 15-20 minutes.
  • Serve. Serve kabobs over some prepared rice, and a drizzle of the reserved marinade.
    prepared rice to serve

Notes

  • Add other veggies, like cherry tomatoes, mushrooms, and potatoes (even canned).
  • The tomatoes don't work well on skewers so we grill them in a disposable pan (with a little marinade).
  • You can use the leftover marinade as long as it gets cooked on a hot fire. Don't use the leftover marinade (the one that is soaked in the beef) on prepared kabobs. (Use the reserved marinade instead.)
  • Get a nice sear on the kabobs by cooking them over medium-high heat.
  • If you don't have metal skewers, you can use wooden ones - but make sure you soak them in water beforehand (so they don't burn).
  • We enjoy filet mignon, but sirloin is great for a lower-cost option.
  • For best results, drink a beer (or two) while grilling these Steak Kabobs!

Nutrition

Calories: 411kcal | Carbohydrates: 9g | Protein: 35g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 798mg | Potassium: 724mg | Fiber: 2g | Sugar: 3g | Vitamin A: 734IU | Vitamin C: 80mg | Calcium: 58mg | Iron: 3mg