According to the calendar, it’s fall, but in Minnesota, the weather doesn’t always follow the season! This past weekend gave us a great excuse to savor a taste of summer, so I fired up the grill and made some steak shish kabobs.
I know I could just buy shish kabobs premade at the grocery store but they’re so much better when I make them myself. It obviously takes a little more effort, but the end result is totally worth it!
Steak Shish Kabobs are a crowd-pleasing choice for gatherings or even a cozy family dinner. Skewered and grilled to perfection, they bring a medley of flavors to every bite, mixing juicy steak with vibrant, grilled veggies. Not only are shish kabobs versatile, but they’re also fun to customize and serve.
The ingredients are a matter of preference, just about any veggie works great on a shish kabob but this time I stayed pretty traditional using sirloin steak, green pepper, red pepper, mushrooms and onion.
For a delicious pairing with steak shish kabobs, try hearty side dishes like crispy potatoes on the grill or tender parsley buttered potatoes; both add a satisfying, flavorful complement to the meal.
Even my marinade was simple, I just used Kraft Zesty Italian dressing but again your imagination is the limit here.
For this recipe I used the charcoal grill, I just really like how steak tastes with the charcoal but that’s just a matter of preference, a gas grill or smoker works great too.
What are Shish Kabobs?
Steak shish kabobs are a dish made by skewering cubes of marinated steak along with vegetables, and then grilling them. Popular veggies for shish kabobs include bell peppers, onions, mushrooms, cherry tomatoes, and zucchini.
The skewers are cooked over high heat, which sears the meat and veggies, giving them a smoky, charred flavor. Shish kabobs are customizable, so you can use different marinades and ingredient combinations to create unique flavors in each bite.
Originally inspired by Middle Eastern and Mediterranean cooking, “shish” means “skewer,” and “kabob” refers to grilled meat, making it a timeless choice for grilling.
Ingredients
Kabobs:
- Sirloin
- Large Sweet Onion
- Red Bell Pepper
- Green Bell Pepper
- Mushrooms
Marinade:
- Kraft Zesty Italian Dressing
How to make Steak Shish Kabobs
Soaking wooden kabob skewers in water is essential to prevent them from burning on the grill.
Let the skewers soak for at least 30 minutes. This will help keep them from charring or catching fire while grilling.
Cut up the steak and veggies into 1-inch pieces, thread the pieces on the skewers alternating steak and veggies.
I like to marinate my kabobs when they’re on the skewer, for this recipe I just used Kraft Zesty Italian Dressing for the marinade.
Put the kabobs in a 9×13 baking dish to marinate for at least 1 hour or up to 24 hours.
Heat the charcoal grill to 400° F and place the shish kabobs on the grill.
Grill the kabobs for about 4-5 minutes. Flip them with tongs and grill for another 4-5 minutes.
Take them on off the grill, serve and enjoy!
Tools For This Recipe
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Weber Performer Premium Charcoal Grill–Food tastes so good on Charcoal grill and this grill has the Touch N Go power ignition system so no need for messing with lighter fluid..
- Bamboo Skewers– I have metal skewers to but I really like the bamboo ones, it seems like the veggies hold on better.
- Stainless Steel Tongs– I love everything KitchenAid makes and my steel tongs work awesome for flipping the shish kabobs on the grill.
- Non Stick Cake Pan–I use my cake pans for so many things, for this recipe I used it to soak the skewers and to marinate the shish kabobs.
Steak Shish Kabobs
Ingredients
- 1 lb steak such as sirloin or ribeye, cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 sweet onion cut into 1-inch pieces
- 8 oz mushrooms button or cremini
- 1 bottle Kraft Zesty Italian Dressing 16 oz
Instructions
- Soaking wooden kabob skewers in water is essential to prevent them from burning on the grill.
- Let the skewers soak for at least 30 minutes. This will help keep them from charring or catching fire while grilling.
- Cut up the steak and veggies into 1-inch pieces, thread the pieces on the skewers alternating steak and veggies.
- I like to marinate my kabobs when they’re on the skewer, for this recipe I just used Kraft Zesty Italian Dressing for the marinade.
- Put the kabobs in a 9×13 baking dish to marinate for at least 1 hour or up to 24 hours.
- Heat the charcoal grill to 400° F and place the shish kabobs on the grill.
- Grill the kabobs for about 4-5 minutes. Flip them with tongs and grill for another 4-5 minutes.
- Take them on off the grill, serve and enjoy!
