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Get ready to taste the best steak kabobs! Juicy, marinated sirloin steak pieces are threaded with mushrooms and red onion and grilled to tender deliciousness. Serve them with a refreshing mint yogurt dip for an unbeatable combination of flavors that will excite your taste buds.
This easy recipe brings a touch of gourmet to your backyard BBQ. Pair the beef kabobs with ajvar and lavash bread for a fantastic Mediterranean feast!
Hello, my dear internet pals! As of today, we are officially on summer break, and I’m feeling a mix of excitement and trepidation about entertaining a 5-year-old and a 7-year-old for 14 hours a day. Back in my day, we were told to go outside and play for hours on end without any parental supervision. I sound like an ancient adult.
But once you start grilling these beef kabobs in your backyard and bragging to your friends about how amazing they are, you’ll realize you’re waaay deep into this adulthood thing. ahem.
Thus, please get ready to enjoy your summer bbq with these easy steak kabobs! Perfect for the whole family, they are marinated to perfection and cooked on an outdoor grill. The combination of tender beef and grilled vegetables creates a flavor explosion that will have everyone coming back for more.
And please pair them with the refreshing mint yogurt dip – your family and friends will be impressed, and you’ll love how easy shish kebabs are to prepare!
Recipe Ingredients
Now it’s time to gather the essentials, focusing mainly on the marinade ingredients for your steak kebabs. With juicy steak threaded on metal skewers alongside fresh vegetables, this dish is perfect for any occasion, whether it’s game day, family night, or a picnic. Scroll to the recipe card for the exact amounts and thorough instructions.
For the steak and marinade
- Sirloin Steak: I used top sirloin steak, but other cuts like Ribeye, filet mignon, or New York strip steak will also work.
- Extra Virgin Olive Oil: Helps to tenderize the steak while infusing it with flavor. Regular olive oil, avocado oil, or vegetable oil are okay to use.
- Red Wine Vinegar: Provides tangy acidity to tenderize the meat and enhance the flavor. Balsamic vinegar or apple cider vinegar are great substitutes.
- Dried Oregano & Dried Thyme: Adds a classic Mediterranean herb flavor. Other dried herbs like dried basil, dried rosemary, or dried marjoram work just as well.
- Garlic: I use fresh garlic to flavor the marinade and the dip. Garlic powder can also be used. (1/4 teaspoon per clove).
- Salt and Black Pepper: Essential for seasoning and bringing out the flavors of all the ingredients.
- Metal Skewers: Used to thread the meat and vegetables for grilling. Substitute with wooden skewers or bamboo skewers soaked in water for 20-30 minutes to prevent burning.
- Baby Portobello Mushrooms: Button mushrooms or cremini mushrooms are good alternatives.
- Red Onion: The onion provides sweetness and a slight crunch to the kabobs. A white or yellow onion will also work.
For the yogurt dip
- Plain Yogurt: Adds a creamy texture and tangy flavor to the dip. Sour cream can be used instead.
- Fresh Lemon Juice: Introduces a bright, citrusy tang to the dip. For a different flavor profile, you could use lime juice or white wine vinegar.
- Fresh Mint: Infuses the dip with a refreshing, aromatic flavor.
- Drizzle of Olive Oil: Adds a smooth, rich finish to the dip.
How To Make Steak Kabobs
Friends, it’s time to embrace grilling season with this easy steak kabob recipe. It’s my favorite way to enjoy juicy, flavorful skewers that are a perfect summer meal!
- Prepare the Marinade: Whisk together olive oil, vinegar, oregano, thyme, garlic, salt, and pepper in a large mixing bowl.
- Marinate the Steak: Add the cubed meat to the marinade, cover, and refrigerate for 2-4 hours.
- Thread the Kabobs: Alternate pieces of marinated steak, mushrooms, and red onion onto metal skewers.
- Preheat the Grill: Turn on the gas grill to a medium setting and preheat for 15 minutes.
- Oil the Grill: Use a grill brush to coat the grilling surface with oil.
- Cook: Place the beef kabobs on the grill and cook, turning 2-3 times, until the meat is browned and vegetables are tender, about 12-14 minutes, or until the internal temperature of the steak registers at 130°F to 145°F, depending on your preferred level of doneness. You can also cook them at high heat for about 8-10 minutes.
- Prepare the Dip: Combine yogurt, garlic, lemon juice, mint, salt, and pepper in a small serving bowl. Drizzle with olive oil.
- Serve: Transfer the grilled kabobs to a serving plate and serve with the mint yogurt dip.
Recipe Tips
- Marinade Variations: Enhance the flavor of your marinade by adding a splash of Worcestershire sauce or soy sauce. These ingredients add a savory depth to the meat, making them even more delicious.
- Vegetable Options: Besides mushrooms and red onions, try adding bell peppers and cherry tomatoes to your skewers. They bring vibrant colors and sweet, juicy flavors that complement the steak perfectly.
- Indoor Grilling: If you don’t have access to an outdoor grill, use an indoor grill pan. Preheat the pan to medium-high and follow the same grilling instructions to achieve those perfect char marks. You can also cook them in the oven at 375˚F for 20 to 25 minutes or until the steak reaches an internal temp between 135 to 145˚F.
- Even Cooking: Ensure even cooking by cutting your steak and vegetables into uniform sizes. This helps everything cook at the same rate, preventing overcooking or undercooking.
- Resting Time: After grilling, let the kabobs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, keeping it tender and flavorful.
Serving Suggestions
Serve this easy steak kabobs recipe as a main dish alongside a fresh salad, rice pilaf, or warm pita bread. For the salad, consider this tomato and cucumber salad. A Mediterranean rice pilaf compliments the kabobs perfectly as a light side dish. Warm naan is excellent for soaking up the delicious juices from the kabobs.
Pair the steak with the tangy mint yogurt dip, which adds a refreshing and creamy contrast to the savory meat. Alternatively, a zesty chimichurri sauce, which I use for my churrasco steak, provides a bold, herby kick that enhances the grilled flavors.
For a complete meal, add some grilled zucchini or grilled eggplant to the plate. And don’t forget a side of your favorite hummus or a Mediterranean bowl for an authentic touch.
How To Store and Reheat Leftovers
To store leftover shish kabobs, first remove the meat and vegetables from the skewers. Place them in an airtight container and refrigerate within two hours of cooking. They will stay fresh in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the meat and vegetables on a baking sheet, cover with foil to prevent drying out, and heat for about 10-15 minutes at 350˚F or until warmed through. You can also use the microwave and heat on medium power in 1-minute increments.
Try adding the reheated meat and vegetables to a fresh steak salad, stuffing them into a pita with some taratur, or mixing them into teriyaki noodles for a quick stir-fry.
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Steak Kabobs
Ingredients
For the steak and marinade
- 2 pounds sirloin steak, cut in 1-inch cubes
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 cloves garlic, minced
- salt and freshly ground black pepper, to taste
For the kebabs
- metal skewers
- 24 ounces baby portobello mushrooms, cleaned and stems removed
- 1 large red onion, cut into 1-inch pieces
For the yogurt dip
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- ½ cup finely chopped mint
- salt and fresh ground black pepper, to taste
- drizzle of olive oil
Instructions
- Make the marinade. In a large mixing bowl, whisk together the extra virgin olive oil, vinegar, oregano, thyme, garlic, salt, and pepper.
- Marinate. Add the prepared steak cubes to the marinade; cover and refrigerate for 2 hours or up to 4 hours.
- Preheat the grill. Meanwhile, turn on your gas grill to a medium setting and allow it to heat up for 15 minutes.
- Prep the skewers. Once the meat has marinated, thread the steak cubes onto the skewers, alternating with pieces of mushrooms and red onions.
- Grill. Using a grill brush, coat the grilling surface with oil. Arrange the steak kabobs on the grilling surface and cook over medium heat, turning 2 or 3 times until all sides of the meat are browned and vegetables are tender about 12 to 14 minutes.
- Prepare the mint yogurt dip. In a small serving bowl, combine yogurt, garlic, lemon juice, mint, salt, and pepper; whisk until well combined. Taste and adjust accordingly. Drizzle a little bit of olive oil over the surface of the dip.
- Serve. Transfer the grilled kabobs to a serving plate and let them rest for at least 5 minutes before serving. Serve with the yogurt dipping sauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Loved these over summer, think I can throw them in the oven during winter?
This sounds great! I can’t wait to try it!
Thanks for the yummy recipe- making them now for dinner tonight!
Those seasonings sound good!
Summer starts tomorrow at 3:25p for me, and I am terrified. I work weird hours so I’ll have my 2 home with me much more than I’m used to. Deep breath mama, we got this.