Add Preferred SourceGrilled Steak and Veggie Skewers are one of those recipes that just scream summer. They’re colorful, full of flavor, and surprisingly simple to throw together. Whether you’re feeding a backyard crowd or looking to add something special to your weeknight dinner, these skewers hit the mark every time.
And let’s be honest, food on a stick is just more fun. Plus, this is a great make-ahead option. Marinate the steak the night before, prep the veggies in the morning, and then dinner’s practically done.
These steak kabobs are perfect for cookouts, family dinners, or just when you’re looking for something that’s prep-aheadable, and oh-so-good. Mix and match the veggies even, and dig in!
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!
Ingredients
For the marinade and steak:
- Garlic – Use fresh garlic. You won’t get nearly enough flavor from jarlic.
- Soy sauce – You can use tamari instead.
- Worcestershire sauce – Yes, this is a lot of Worcestershire sauce, but you need to add big flavor to the meat so that it tenderizes and flavors it.
- Granulated sugar – You can use honey, but the honey might burn on the meat if you’re not careful.
- Dijon mustard
- Smoked paprika – Use hot or mild smoked paprika, your choice.
- Olive oil
- Beef sirloin steak
For the skewers:
- Wooden or metal skewers
- Zucchini – Or cut into ¼-inch thick slices if you don’t feel like getting fancy.
- Cherry or grape tomatoes – Leave them whole.
- Kosher salt and freshly ground black pepper
How To Make Grilled Steak and Veggie Skewers
Scroll down for the full recipe card with exact measurements and printable instructions.
Start with the marinade. In a medium mixing bowl, whisk together the garlic, soy sauce, Worcestershire, sugar, Dijon mustard, cayenne (if using), and 1 tablespoon of olive oil until the sugar dissolves. I love using a stainless mixing bowl with a silicone bottom so it won’t slide all over your counter while you whisk.
Trim the steak and cut it into 1-inch cubes. Toss it in the marinade, cover with plastic wrap or a reusable silicone lid, and refrigerate for at least 2 hours, or overnight for deeper flavor.
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling so they don’t burn. Meanwhile, prep your vegetables. Use a Y-peeler to shave zucchini into wide, even ribbons; you’ll need about 48 strips total. Combine the zucchini ribbons and cherry tomatoes in a large mixing bowl, drizzle with the remaining 1 tablespoon olive oil, and season with salt and pepper. Gently toss to coat.
Assemble your skewers: steak cube, two folded zucchini ribbons, steak cube, tomato. Repeat this pattern for each skewer. You should get about 12 skewers total. I love using metal skewers for my kabobs. Not only do they not burn, but they’re dishwasher safe. Invest in some and you’ll change your kabob grilling game forever!
Preheat your outdoor grill to medium-high (around 400°F). Clean and oil the grates using long-handled grill tongs and a folded paper towel dipped in oil.
Grill the skewers with the lid closed for 3 minutes on one side, then flip and grill another 3 minutes with the lid closed. The steak should be nicely seared, and the veggies slightly tender. Adjust the time depending on how well-done you prefer your steak.
Transfer to a clean platter, let the skewers rest for 3 minutes, and serve hot.
Chef Jenn’s Tips
- Sirloin is my top pick for skewers, it stays juicy and cooks quickly.
- Use a Y-peeler for easy, even zucchini ribbons. It makes the veggies look impressive with zero stress.
- Don’t overcrowd the grill. Give each skewer a bit of space for that perfect char.
- Marinate the steak overnight for the best flavor. Just toss and forget!
Recommended
Make It A Meal
Serve these steak and vegetable kabobs with a side of rice pilaf, grilled flatbread, or a cold pasta salad. They also pair beautifully with tzatziki, chimichurri, or even a garlic aioli if you want to get fancy. Add a pitcher of lemonade or iced tea, and you’ve got a summer dinner worth repeating.
Storage
Leftover skewers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on a skillet or in the oven. Avoid the microwave if possible, it can make the steak rubbery. These aren’t great for freezing once assembled, but you can freeze the raw marinated steak if needed.
Grilled Steak and Veggie Skewers
Equipment
Ingredients
For the marinade and steak:
- 5 cloves garlic minced
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons granulated sugar
- 1½ teaspoons Dijon mustard
- ¼ teaspoon smoked paprika
- 2 tablespoons olive oil divided, plus more for the grill
- 1½ pounds beef sirloin steak about 1 inch thick, trimmed and cubed
For the skewers:
- 12 wooden or metal skewers 10 to 12 inches long
- 2 medium zucchini shaved into ribbons
- 1 pint cherry or grape tomatoes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Mince the garlic and add it to a medium bowl. Whisk in the soy sauce, Worcestershire, sugar, Dijon mustard, cayenne pepper if using, and 1 tablespoon of the olive oil until the sugar dissolves.
- Trim the sirloin of excess fat or gristle, then cut into 1-inch cubes. Add the steak to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for more flavor.
- Soak wooden or bamboo skewers in water if using. Heat an outdoor grill to medium-high (about 400ºF). Let the marinated steak sit at room temperature while the grill preheats.
- Shave the zucchini into wide ribbons using a Y-shaped peeler. Rotate the zucchini as needed to get even strips from both sides. You should have about 48 ribbons. Place the ribbons and tomatoes in a large bowl.
- Drizzle the vegetables with the remaining 1 tablespoon olive oil, then season with kosher salt and a few grinds of black pepper. Toss to coat.
- Thread the skewers in this order: one cube of steak, two folded zucchini ribbons (accordion-style), another steak cube, and a tomato. Repeat this pattern on each skewer.
- Clean the grill grates and oil them using a paper towel dipped in oil. Place the skewers on the grill, spacing them out so they’re not crowded.
- Grill with the lid closed for about 3 minutes without moving them, until grill marks appear. Flip and grill another 3 minutes with the lid closed, or until the vegetables are tender and the steak is cooked to your liking.
- Transfer the skewers to a clean platter and let rest for at least 3 minutes before serving.
Notes
Chef Jenn’s Tips
- Sirloin is my top pick for skewers, it stays juicy and cooks quickly.
- Use a Y-peeler for easy, even zucchini ribbons. It makes the veggies look impressive with zero stress.
- Don’t overcrowd the grill. Give each skewer a bit of space for that perfect char.
- Marinate the steak overnight for the best flavor. Just toss and forget!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.