Grilled Steak Kabobs

Grilling season is upon us, and there’s no better way to celebrate than with grilled steak kabobs. This is one of our favorite summer recipes.

The marinade is super simple and utilizes ingredients you probably already have in the pantry. Marinating top sirloin steak is a great way to infuse flavor into every bite, but adding bacon really takes these skewers to the next level. Sure, everything tastes better with salty, smoky bacon, but its role extends beyond taste.

Pork also adds some much-needed fat to the lean beef to keep it juicy as it cooks. Not to mention that it crisps up beautifully on the grill! Put that together with fresh summer vegetables, and these gorgeous skewers taste fantastic. They’re perfect for a Fourth of July cookout or any other backyard barbecue occasion.

Ingredients for Grilled Steak Kabobs

• Beef top sirloin steak: Top sirloin is a fantastic choice for kabobs. It’s a lean cut, so you don’t have to worry about cutting off excess fat when shaping the cubes. It’s also relatively inexpensive compared to other beef cuts. Make sure to cut the steak into evenly-sized, 1-1/2 inch cubes so they cook evenly.
• Bacon: Thin-sliced bacon works best for most bacon-wrapped recipes. Thick slices can turn out chewy and underdone and rarely get crispy.
• Vegetables: We thread these kabobs by alternating pieces of bacon-wrapped beef with sweet red pepper, green pepper, zucchini, mushrooms and onion. To add a burst of color, use red onion instead of white, or include yellow summer squash in the mix.
• Marinade: This simple marinade combines French or Russian salad dressing with lemon juice, Worcestershire sauce, garlic powder and pepper. You’ll use half of it to marinate the beef and infuse the chunks with flavor. The other half is reserved for basting the steak kabobs on the grill to keep them juicy and moist.

Directions

Step 1: Make the marinade

TASTE OF HOME

In a small bowl, whisk the French or Russian dressing with lemon juice, Worcestershire sauce, garlic powder and pepper.

Transfer half of the marinade to a storage container. Cover and refrigerate.

Step 2: Marinate the beef

TASTE OF HOME

Place the other half of the marinade in a large shallow bowl. Add the beef and turn to coat. Cover the bowl, and refrigerate for eight hours, or overnight.

Editor’s Tip: Line the bowl with a zip-top bag to make clean-up a breeze. Then, combine the beef and marinade in the bag. Squeeze out the excess air, and close the top.

Step 3: Wrap the beef with bacon

TASTE OF HOME

Drain the beef, and discard the marinade. Wrap each piece of meat with a slice of bacon.

Step 4: Thread the skewers

TASTE OF HOME

Thread the bacon-wrapped beef on four skewers, alternating beef and cut vegetables.

Editor’s Tip: Metal kabob skewers are a great grilling accessory because they’re reusable. Wooden skewers also work for steak kabobs. Soak them in water for at least 20 minutes to keep them from burning on the hot grill.

Step 5: Grill the steak kabobs

Preheat a charcoal or gas grill to medium heat. Grill the skewers, covered, for 10 to 15 minutes, or until the beef reaches the desired doneness and the vegetables are tender. Turn the skewers occasionally, and baste frequently with the reserved marinade.

Recipe Variations

• Change the veggies: You can substitute the veggies based on your preferences. Quick-cooking vegetables like cherry tomatoes or summer squash are both excellent choices. Root vegetables like potatoes take longer to cook so you may want to partially cook these in advance. Our guide for how to grill vegetables might help you decide when par-cooking is required.
• Cook the kabobs inside: The grill adds tons of flavor to steak kabobs, but it’s not strictly necessary. Cook your skewers inside on a cast-iron grill pan, or use the oven to make broiled beef kabobs.
• Use a different marinade: Swap in your favorite steak marinade to make grilled steak kabobs. A great marinade contains fat (i.e., oil), an acid (such as vinegar, citrus or yogurt) and flavoring agents.

How to Store Grilled Steak Kabobs

The easiest way to store grilled steak kabobs is to unthread the skewers. Then, store the meat and vegetables together in an airtight container in the refrigerator. The leftovers should be good for up to four days.

Can you freeze grilled steak kabobs?

Yes, grilled steak kabobs can be frozen either before or after cooking. Tightly wrap the kabobs to protect the kabobs from freezer burn. Then, transfer them to the freezer. Plan to use the kabobs within six months for best quality. Learn more about freezing steak without losing quality with these essential tips.

Can you make grilled steak kabobs in advance?

Yes, you can make grilled steak kabobs in advance. We don’t recommend letting the steak sit in the marinade longer than overnight. But you can remove the steak, wrap it in bacon and thread the meat and vegetables onto the skewers ahead of time. Store the skewers in a tightly sealed container in the fridge for one to two days.

Grilled Steak Kabobs Tips

MARK DERSE FOR TASTE OF HOME

How long should you grill steak kabobs?

We cook our steak kabobs on the grill for 10 to 15 minutes. That said, how long to grill steak kabobs depends on the steak’s size and personal preference. Larger pieces take longer to cook than smaller chunks. Adjust the cooking time as needed for the steak to reach the desired internal temperature (135°F, if you’re going for a medium-rare steak).

Can you use different cuts of steak for kabobs?

Sirloin is our top choice for grilled steak kabobs, but you can use any type of steak. Stick to quick-cooking cuts that do well over direct heat, like beef tenderloin (also called filet mignon), New York strip or ribeye. We wouldn’t recommend cuts that require low-and-slow cooking techniques (like chuck roast or brisket), as they can turn out tough on the grill.

What do you serve with steak kabobs?

Grilled steak kabobs taste great with so many Fourth of July side dishes. Some of our favorites are succotash, tri-color pasta salad and grilled green beans.