Try these Grilled Steak Kabobs for a perfect fusion of juicy steak cubes, earthy mushrooms, sweet red onions, and slightly spicy shishito peppers! Topped with fresh green onions, aromatic cilantro, and a squeeze of tangy lime, this recipe provides a hearty, smoky, and vibrant mixture of flavors and textures. Serve them hot off the grill for the ultimate summertime meal!Jump to Recipe
Why you’ll love this recipe
- It’s incredibly versatile: These grilled steak kabobs are great for dinner, BBQ parties, and even as an appetizer before the main event.
- Good for you: Packed with lean protein from the steak and nutrients from the veggies, this is a meal you can feel good about.
- Fun for everyone: There’s something unbelievably enjoyable about food on a stick, right? It’s perfect for both kids and adults alike.
Crowd-pleasing grilled steak kabobs
Grilling season is in full swing, and I am loving it! You can catch me whipping up recipes like grilled bruschetta chicken, grilled cilantro lime chicken thighs, and grilled skirt steak. However, grilled steak kabobs are one of my absolute favorite meals to make in the summertime.
Tender, juicy steak is marinated in a blend of Asian-inspired flavors and combined with an assortment of colorful veggies. It’s a pretty unbeatable combination if you ask me! Each bite is packed with smoky, sweet, and savory elements, contrasted with mild heat from the shishito peppers and earthiness from the mushrooms.
Serve your grilled steak kabobs hot off the grill, finished with a sprinkle of fresh cilantro and green onions, and a squeeze of lime for an added burst of zest.
Ingredients & substitutions
- Ribeye steak: Known for its rich, beefy flavor, ribeye steak is my top choice for grilling. If you can’t find ribeye, sirloin steak will also work here.
- Red onion: Provides a slight sweetness once grilled. Plus, it adds a beautiful pop of color! If you don’t have red onion on hand, replace it with white or yellow onions.
- Shishito peppers: These peppers are slightly sweet with mild heat. You can substitute them with green bell peppers for a milder option.
- Baby bella mushrooms: Provide a rich, earthy flavor and tender contrast to the steak. Baby bella’s can be substituted with button or cremini mushrooms instead.
- Soy sauce: Provides a savory, umami punch. For a gluten-free option, use tamari, liquid aminos, or coconut aminos.
- Mirin: Japanese cooking wine adds a subtly sweet, slightly tangy element. If you don’t have mirin, you can use dry sherry, sweet marsala wine, or rice vinegar and sugar.
- Sesame oil: Provides a subtly nutty, toasty element that gives the marinade a well-rounded flavor. Make sure to use 100% pure sesame oil for the best results.
- Honey: Balances the savory and tangy flavors of the marinade. Agave also works.
- Garlic & ginger: Adds sweet, spicy, and zesty notes that perfectly complement steak.
- Garnishes: I love the combination of green onions, cilantro, and a squeeze of lime to add a fresh, herby, zesty note. Parsley also works if you don’t like cilantro.
How to make grilled steak kabobs
- Marinate the steak: In a bowl, whisk together all the marinade ingredients until everything is combined. Cut the steak into cubes and let it soak in the marinade for at least an hour, or overnight for the best flavor.
- Assemble the skewers: Thread pieces of steak onto the skewers, alternating with the peppers, mushrooms, and red onion. Brush the veggies with the reserved marinade.
- Grill the kabobs: Ensure your grill is clean and well-oiled, and heat it to medium-high. Grill the kabobs for 4-5 minutes per side, brushing with more marinade as they grill.
- Rest and serve: Let the grilled steak kabobs rest for a few minutes before topping them with cilantro, green onions, and a squeeze of fresh lime.
These grilled steak kabobs pair well with so many different sides! Here are just a few ideas to inspire you:
- Steamed rice: For a complete meal, serve the kabobs with steamed white or brown rice.
- Grilled veggies: Add more grilled vegetables like zucchini, asparagus, or eggplant.
- Salad: A raw carrot salad, watermelon salad, or tangy coleslaw can balance the richness of the meat.
- Potatoes: Another classic side that goes well with grilled steak kabobs is potatoes! Try hasselback potatoes, creamy grilled potato salad, or mashed potatoes.
- Dessert: Finish off your grilled meal with a summery dessert like grilled peaches and ice cream or frozen yogurt bark.
Frequently asked questions
For steak, I always recommend marinating it for at least an hour. However, marinating it overnight will give you a better flavor.
Absolutely! Just make sure you preheat your griddle until it is hot enough to achieve a nice sear.
If you don’t have access to wooden skewers, you can think about buying metal skewers since they’re a reusable option. You don’t even need to soak them in water.
Storage & reheating
If you end up with leftover grilled steak kabobs, follow these simple storage tips:
- Fridge: Store leftover kabobs in an airtight container in the fridge for up to 4 days.
- Freezer: It’s best to freeze uncooked, marinated kabobs. Store them in a freezer bag for up to 3 months, then thaw them in the fridge before grilling.
- Reheating: You can reheat kabobs on a hot grill or in the oven until warmed through.
- Prep ahead: You can assemble and marinate your kabobs a day in advance for easy grilling the next day.
- Chicken: Substitute the steak with chicken breast for a different protein.
- Vegetarian: Use tofu instead of steak for a vegetarian option.
- Tropical: Add chunks of pineapple for a sweet twist.
- Seafood: Use shrimp or scallops instead of steak for a seafood option.
- Barbecue: Slather the kabobs in BBQ sauce as they’re grilling.
- Marinate properly: Give yourself enough time for the marinade to infuse the steak. I suggest at least an hour.
- Don’t overcrowd skewers: This allows the heat to evenly cook the ingredients.
- Preheat your grill: A hot grill ensures a nice sear and prevents sticking.
- Rotate the kabobs: This helps achieve even cooking and charring on all sides.
- Let them rest: Allow the kabobs to rest for about 5-10 minutes before digging in. This gives the juices time to redistribute and results in a better flavor.
Looking for more BBQ recipes?
If you enjoyed this grilled steak kabobs recipe, be sure to check out some more of my favorites like these:
- Low-Carb Keto Grilled Sirloin Steak Kabobs
- Grilled Salmon Kabobs
- Grilled Marinated Lamb Chops
- Ginger Chicken
If you try these Grilled Steak Kabobs, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Ever Grilled Steak Kabobs
- 2 ½ pounds ribeye steak cut into 1 ½" cubes or use sirloin
- 1 medium red onion cut into wedges
- 8 ounces shishito peppers
- 8 ounces baby bella mushrooms stems removed
- 2 tablespoons green onions sliced for serving
- ¼ cup cilantro roughly chopped for serving
- 1 lime cut into wedges for serving
- Whisk the marinade together. In a bowl, add the marinade ingredients and whisk together.
- Mainate the steak. Cut the steak into 1 ½” cubes, add to a larger bowl, pour in the marinade, and let it sit for at least an hour, up to overnight in the fridge. If marinating overnight, add to a ziplock bag, when ready to cook, remove from the fridge and let it sit to come to room temperature.
- Assemble the skewers. If you're using wooden skewers, make sure to soak them in cold water for an hour. Thread pieces of steak onto the skewers, alternating with shishito peppers, mushrooms, and red onion. Reserve the marinade. Using a brush, brush on the marinade on the veggies.
- Preheat the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill to medium-high until the temperature reaches 425 F. For indoor cooking, use a griddle pan and heat it to medium-high heat.
- Grill and serve. Lay the skewers on the hot grill and grill for 4-5 minutes per side for medium. As the kabobs grill, brush with the reserved marinade. For more doneness, increase the time on the grill. Remove from the grill and rest for 5-7 minutes before eating. Top with chopped cilantro and green onions before serving. Serve with a squeeze of fresh lime.