Steak Kebabs are marinated steak, peppers, and onions, grilled to perfection for the ultimate, flavor-packed, dinner everyone will love!
The Best Steak Kebabs
Thick cut pieces of steak are marinated in a flavorful blend of ingredients and then skewered with peppers and onion and then grilled to perfection to bring you the best steak kebabs! These kebabs are topped with a fresh basil sauce creating a dinner you’re going to crave all summer long!
I love eating kebabs all Spring and Summer and I know these are going to be on repeat often! Alternating with my favorite chicken kebabs.
What Are Shish Kebabs?
Shish kebabs are pieces of marinated meat paired with vegetables that are cooked/grilled and served on skewers. Today we’re marinating steak, tossing veggies in oil, skewering both together, and grilling it all at once!
What Kind Of Steak Is Best To Use?
- To get the meat on kebabs to grill well, you want to use meat that is both tender and has some fat.
- For these steak kebabs, I like to use a thick cut of sirloin steak cut into 1 and 1/2 inch pieces. Sirloin is going to provide a great balance of tenderness and flavor for these steak kebabs at an affordable price.
- A thick filet mignon, cut into large chunks is amazing in kebabs (maybe my favorite) but it’s pretty spendy!
- Another pricer alternative that is also great in kebabs is rib-eye.
Can You Make Steak Kababs In The oven?
- While I will say I think grilling is the absolute BEST for kebabs, you can cook them in the oven. To do so, make sure the oven rack is in the top position and preheat the oven to 450 degrees F.
- Line a large baking sheet with foil. Once you’ve assembled the meat (cut in 1 inch pieces for oven baking) and veggies on skewers, place those filled skewers on the prepared baking sheet.
- Once, the skewers are all on the baking sheet, transfer the sheet to the oven and bake the kebabs for 8-10 minutes for medium-rare meat and lightly charred veggies.
How To Make Steak Kebabs:
- Marinate Steak: Don’t soak for more than 4 hours to avoid mushy meat.
- Prep Veggies: Keep onion pieces whole for even grilling.
- Assemble Kebabs: Oil grill grates using a paper towel soaked in oil before grilling.
- Grill the Kebabs: Let kebabs rest for 5 minutes after grilling to keep them juicy.
- Make the Basil Sauce: Don’t pulse too much with oil to avoid a weird taste.
More Recipes For The Grill
- The BEST Chicken Marinade
- Grilled Bruschetta Chicken
- The BEST Steak Marinade
- Grilled Curry Chicken
- Grilled Pineapple
Veggie & Steak Kebabs
These grilled Veggie and Steak Kebabs are loaded with juicy steak, vibrant veggies, and tossed in a delicious basil sauce. Perfectly charred on the grill, every bite is a burst of flavor—ideal for a summer cookout or a fun family dinner!
Equipment
Ingredients
- 1-1/2 pounds sirloin steak cut into 1-1/2 inch pieces
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 2 cloves garlic minced
- 3 tablespoons flat-leaf parsley finely chopped
- 1 teaspoon red pepper flakes
- 1/2 of a large red onion
- 4 large bell peppers whatever variety you’d like; I use 1 red, 1 orange, 1 yellow, and 1 green
- Vegetable oil
- Salt and pepper
Basil Sauce
- 1 small garlic clove minced
- 1 tablespoon minced shallot
- 1 cup packed basil leaves coarsely chopped
- 1-1/2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
Instructions
For the Steak
- Combine the ingredients for the marinade: olive oil, red wine vinegar, minced garlic, chopped parsley, red pepper flakes, and about 1/4 teaspoon pepper. Cut the steak into 1 and 1/2 inch pieces and place in the marinade. Marinate for at least 30 minutes and ideally 1–2 hours. Do not marinade longer than 4 hours to avoid mushy meat.
- If using wooden skewers, soak in water at least 30 minutes before assembling.
- Cut red onion and bell peppers into 1 and 1/4-inch pieces. Place all pepper pieces in a large bowl and lightly drizzle with vegetable oil and season to taste with salt and pepper. Toss to coat. Lightly drizzle the onion with oil and salt but don’t toss so the pieces will stay together in chunks.
- To assemble kebabs, layer steak and veggies onto soaked skewers. Roll up a paper towel and soak in vegetable oil. Using tongs, brush the soaked paper towel over clean grill grates. Make sure grill is fully heated (to medium high) before adding kebabs. Place kebabs on grill and grill 6–9 minutes or until desired doneness is reached, rotating every 2–3 minutes for even grilling. (Beef should be well seared on all sides and center of beef registers between 125–130°F (for medium rare) on an instant read thermometer, about 3 minutes per side—they continue to cook a bit off the grill). Transfer skewers to platter and let rest 5 minutes.
For the Basil Sauce
- In a food processor, pulse garlic and shallot a few times. Add basil and pulse until finely chopped. Add vinegar, fresh lemon juice, and salt/pepper to taste (I use about 1/2 teaspoon of salt and 1/4 teaspoon pepper). Pulse a few times and, while running, drizzle in the olive oil and pulse until smooth. Avoid pulsing the mixture too much with the olive oil as sometimes oil with metal can have a metallic reaction and alter the taste of the sauce.
- Serve sauce on top or alongside kebabs.
Recipe Notes
Storage: Store leftover kebabs in an airtight container in the fridge for up to 3 days. Keep the basil sauce separate, if possible, and add it just before reheating or serving.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 17.2g | Protein: 26.2g | Fat: 20.7g | Cholesterol: 61.4mg | Sodium: 69.5mg | Fiber: 3.3g | Sugar: 5.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you cook them in the oven?
Best kebabs I’ve ever had. I love the idea of kebabs, and have tried them numerous times, but the final result never really pleased me. This recipe is wonderful and I’ve made it twice in the last 3 weeks.
Oh yay!!! So happy these were a hit 🙂 Thank you Eric!!
I’m going to pack these up to go camping for the weekend thanks for the recipe!!
These steak kabobs look amazing, but all of your recipes look amazing as well. I am like a recipe junkie lol!! I have so many to try. This one I am going to try for sure this weekend. Keep them coming, their awesome.
Can’t wait to try that basil sauce on everything!
Thanks Brittany!
what a wonderful weekend kabob grilling idea, love it, marinade too, thank you