Steak Kabobs

How to Make Steak Kabobs

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1. Whisk the oil, soy sauce, Worcestershire sauce, balsamic vinegar, honey, garlic, mustard and pepper together in a bowl.

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2. Put the steak in a bowl or a large zip-lock bag and pour over two thirds of the marinade. Toss the vegetables in the rest in a second bowl.

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3. Marinate the steak in the fridge for at least 2 hours, turning it once. Soak wooden skewers in cold water while the steak marinates.

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4. Heat a grill or barbecue to high, oil the grate, and thread the steak, peppers, onion and mushrooms onto the skewers, either together or on separate skewers.

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5. Grill the kabobs over direct heat for 8 to 12 minutes, turning every 2 to 3 minutes, until the beef is charred at the edges and pink inside, and the vegetables are tender with some charring.

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6. Rest the kabobs for 5 minutes on a platter, scatter with the parsley and serve.

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Tips for Making Steak Kabobs

• Marinate for no more than 8 hours. The acid softens the surface of the beef, and a very long soak leaves it mushy.
• Keep the beef and vegetables on separate skewers if you like your steak medium-rare. Mushrooms and peppers need longer than a cube of sirloin.
• Leave a little space between the pieces on the skewer. Pieces packed tightly steam instead of char.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Steak Kabobs

• Rice pilaf
• Corn on the cob
• Garlic bread

Storing & Reheating Steak Kabobs

Best eaten straight from the grill. Leftover kabobs keep in the fridge for up to 3 days; slice the meat off the skewers and use it in wraps or salads, or reheat gently in a pan.

Steak Kabobs FAQ: Common Questions

Steak Kabobs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.