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A vibrant blue textured surface serves as the backdrop for a close-up, overhead shot of grilled steak and veggie skewers. A large blue plate in the foreground holds five skewers, each featuring cubes of browned steak, bright green grilled zucchini ribbons, and blistered red and yellow cherry tomatoes.

Grilled Steak and Veggie Skewers

Chef Jenn
Grilled Steak and Veggie Skewers are marinated sirloin cubes grilled with tender zucchini ribbons and juicy cherry tomatoes. Easy, colorful, and bursting with flavor!
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Prep Time 25 minutes
Cook Time 5 minutes
Marinate Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 281 kcal

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

Serving: 1servingCalories: 281kcalCarbohydrates: 22gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 869mgPotassium: 878mgFiber: 3gSugar: 17gVitamin A: 233IUVitamin C: 19mgCalcium: 66mgIron: 3mg

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.

Keyword grilled skewers, kabobs, steak skewers, summer grilling, veggie skewers
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