Name: The Best Steak Shish Kabobs
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/4 cup olive oil; 2 tbsp soy sauce; 2 tbsp Worcestershire sauce; 1 tbsp red wine vinegar; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 1 1/2 lbs steak (sirloin, ribeye, or tenderloin), cut into 1-inch cubes; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 1 green bell pepper, cut into chunks; 1 red onion, cut into chunks; 1 cup mushrooms (button or cremini); 1 zucchini, sliced into thick rounds; 1 cup cherry tomatoes

Description

Easy to make, packed with flavor, tender, moist, and juicy… this is the BEST Steak Shish Kabobs recipe you’ll ever find. Perfect for grilling season or a quick weeknight dinner, these kabobs offer a delicious blend of tender steak and vibrant vegetables, all marinated to perfection. No fuss, just fantastic flavor!

Ingredients

Scale

1/4 cup olive oil

2 tbsp soy sauce

2 tbsp Worcestershire sauce

1 tbsp red wine vinegar

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 1/2 lbs steak (sirloin, ribeye, or tenderloin), cut into 1-inch cubes

1 red bell pepper, cut into chunks

1 yellow bell pepper, cut into chunks

1 green bell pepper, cut into chunks

1 red onion, cut into chunks

1 cup mushrooms (button or cremini)

1 zucchini, sliced into thick rounds

1 cup cherry tomatoes

Instructions

In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper.

Place the steak cubes in a large zip-top bag and pour the marinade over them. Seal the bag and shake to coat the steak evenly. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for more flavor.

Preheat your grill to medium-high heat.

Thread the marinated steak cubes and vegetables onto skewers, alternating between meat and veggies.

Grill the skewers for 10-15 minutes, turning occasionally, until the steak reaches your desired level of doneness and the vegetables are charred and tender.

Remove the kabobs from the grill and let them rest for a few minutes before serving.

Notes

If you want to prep ahead, you can marinate the steak and vegetables up to 24 hours in advance.

Leftover kabobs can be stored in the refrigerator for up to 3 days. For longer storage, remove the steak and vegetables from the skewers, wrap them tightly, and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Prep Time: 1 hour (including marinating time)
Cook Time: 15 minutes

Nutrition

Serving Size: 1 Kabob
Calories: 468 Kcal
Sugar: 7g
Sodium: 482mg
Fat: 18.8g
Saturated Fat: 8g
Unsaturated Fat: 10.8g
Carbohydrates: 19.1g
Fiber: 2.6g
Protein: 55.3g
Cholesterol: 152mg