Grilled Steak Kabobs with Bell Peppers, Mushrooms, and a Savory Marinade Recipe
These flavorful steak kabobs feature tender sirloin steak marinated in a savory blend of olive oil, soy sauce, Worcestershire sauce, red wine vinegar, garlic, and spices. Threaded with colorful bell peppers, red onion, and cremini mushrooms, they are grilled to perfection, creating juicy, caramelized bites perfect for an impressive and easy meal.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 2 lb sirloin steak, cut into 1.5-inch cubes
- 1 red bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 red onion, cut into wedges
- 8 oz cremini mushrooms, whole
Marinade
- 0.25 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp black pepper
For Serving
- Fresh parsley
- Lemon wedges
Instructions
- Marinate the sirloin: In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, red wine vinegar, minced garlic, smoked paprika, garlic powder, and black pepper until smooth. Add the sirloin cubes and toss well to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prep the grill and skewers: Soak wooden skewers in water for 30 minutes to prevent burning. Meanwhile, preheat the grill to high heat and oil the grates to ensure the kabobs can be removed easily without sticking.
- Assemble skewers: Thread the marinated steak cubes onto the skewers, alternating with chunks of red bell pepper, green bell pepper, red onion wedges, and whole cremini mushrooms. Pack the pieces snugly to promote even cooking and charring.
- Grill to doneness: Place the skewers on the hot grill and cook for about 2-3 minutes per side, turning to total 8-12 minutes. Watch for deeply charred sirloin cubes with caramelized edges and blistered vegetables as the marinade forms a glossy crust.
- Check doneness: Use an instant-read thermometer to check the internal temperature of the steak. Remove the kabobs at 130°F for medium-rare or 145°F for medium. The steak will continue cooking slightly after being removed from the heat.
- Rest and serve: Let the kabobs rest off the grill for 3-4 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges for added brightness and flavor.
Notes
- Soaking wooden skewers before grilling prevents them from burning on the hot grill.
- Marinating the steak for longer than 30 minutes, up to 4 hours, will enhance the flavor further.
- Use an instant-read thermometer to ensure steak is cooked to your preferred doneness for the best texture.
- You can substitute sirloin with other grilling steaks like ribeye or flank steak if preferred.
- If using metal skewers, soaking is not necessary.
- Serve the kabobs with rice, grilled bread, or a fresh salad for a complete meal.
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