Steak kabobs are a simple, delicious choice for warm-weather dinners. They’re quick to assemble, grill beautifully, and are an easy way to get picky eaters—especially kids—to try a variety of vegetables.
When spring and summer arrive, it’s time to fire up the grill. These kabobs work well for busy weeknights when schedules are tight but you still want a tasty, mostly hands-off meal you can enjoy outdoors.
Grilled Steak Kabob Ingredients:
- Tri-tip or other steak cut, trimmed and cut into 1–2 inch cubes
- Yellow pepper, deseeded and cut into chunks
- Onion, cut into wedges
- Mushrooms, whole or halved depending on size
- Zucchini, sliced into thick rounds or half-moons
- Fresh pineapple, cut into chunks (canned can be used in a pinch)
- Montreal steak seasoning
Steak Kabob Marinade Ingredients:
- Apple juice
- Orange juice
- Garlic salt
- Freshly ground black pepper
- Soy sauce
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How To Make Sweet And Zesty Steak Kabobs Directions:
Soak wooden skewers in water for at least 20–30 minutes to reduce the risk of burning. Metal skewers are an excellent alternative if you have them.
Cut the steak and produce into roughly 1–2 inch pieces so everything threads easily on the skewers and cooks at a similar rate. Deseed the yellow pepper before cutting into chunks.
Prepare the marinade: Pour a 3:1 ratio of apple juice to orange juice into the bottom of a shallow baking pan (for example, 3 cups apple juice to 1 cup orange juice). Add a splash of soy sauce and season to taste with garlic salt and black pepper.
Assemble the kabobs by alternating steak cubes with vegetables and pineapple for balanced flavor and color. Arrange the finished skewers in the baking pan so the bottom of each skewer is in contact with the marinade.
Baste and marinate: Use a baster or brush to coat the kabobs with the marinade. Let them sit at least 20–30 minutes; if you have more time, a couple of hours will deepen the flavor.
How to Grill Steak Kabobs on a Gas Grill
Preheat the grill to medium-low. This allows the vegetables to cook through without charring while giving the steak time to reach the desired doneness.
Place kabobs on the upper rack or away from direct heat if your grill has multiple levels, or set them over indirect heat to gently cook through. Discard any leftover marinade that contacted raw meat.
Season during grilling: Sprinkle Montreal steak seasoning over the kabobs while they cook for an extra layer of flavor. Rotate the skewers often for even cooking—tongs make this quick and easy.
If you like, mix extra marinade in a separate bowl and brush it on as the kabobs cook (do not reuse marinade that touched raw meat unless you boil it first).
Check doneness with a meat thermometer to ensure the steak reaches your preferred temperature. Remove from the grill and let rest briefly before serving.
Serve and enjoy!
How To Store Leftover Kabobs
Once cooled, place leftover kabobs in an airtight container or a Zip-top bag. You can store them on or off the skewers. Refrigerate and use within 3–4 days.
How To Reheat Kabobs
The best method is to reheat gently in the oven to preserve texture. Microwaving off the skewers works in a pinch and warms them quickly.
Alternative Marinade Ingredients:
- Olive oil
- Lemon juice
- Garlic powder
- Brown sugar
- Red wine vinegar or apple cider vinegar
- Worcestershire sauce
Vegetables to Use on Steak Kabobs
- Yellow squash
- Red or yellow onion
- Green, red, or orange pepper
- Cherry tomatoes (add near the end to avoid bursting)
- Cremini, portabella, or whole white mushrooms
What to Serve with Steak Kabobs
Pair kabobs with simple grilled sides or a fresh salad for a full summer meal. Grilled vegetables, corn on the cob, baked potatoes, or a light green salad complement the flavors well and keep most of the cooking outside on the grill.
Grilled Steak Kabobs
Equipment
- Gas grill
- Skewers (wooden or metal)
- Meat thermometer
- Tongs
- Basting brush or baster
Ingredients
- Tri-tip steaks, cut into cubes
- Yellow pepper, onion, mushrooms, zucchini, fresh pineapple
- Montreal steak seasoning
Steak Kabob Marinade
- Apple juice (3 parts)
- Orange juice (1 part)
- Garlic salt, black pepper, soy sauce to taste
Instructions
- Soak wooden skewers in water if using them. Metal skewers can be used instead.
- Cut steak and produce into 1–2 inch pieces for even cooking and easy threading.
- Deseed the yellow pepper while cutting.
- Combine a 3:1 ratio of apple juice to orange juice in a shallow pan, add soy sauce, garlic salt, and black pepper.
- Thread steak, vegetables, and pineapple onto skewers, alternating for flavor and color.
- Place the assembled kabobs in the pan and baste them with the marinade. Let rest 20–30 minutes, or longer if time allows.
- Preheat the grill to medium-low and cook kabobs over indirect heat or on an upper rack away from direct flames.
- Discard any marinade that contacted raw meat. Optionally, prepare extra marinade in a separate bowl to baste during cooking.
- Season the kabobs with Montreal steak seasoning while grilling and rotate frequently for even cooking.
- Use a meat thermometer to check doneness. Remove from the grill, let rest briefly, then serve.
Let us know how it was!