If you are craving a dish that perfectly balances tender, juicy meat with vibrant, flavorful veggies, look no further than the Best Ever Grilled Steak Kabobs Recipe. This recipe takes simple ingredients and transforms them into a mouthwatering feast that’s perfect for any occasion, from casual backyard barbecues to special family dinners. The marinade infuses the ribeye steak with a luscious umami punch, while the medley of shishito peppers, mushrooms, and red onion adds loads of texture and color. Each bite bursts with savory goodness, making these kabobs an instant crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the delicious harmony of flavors and textures. From the rich ribeye steak to the bright lime wedges used for serving, these components are simple yet essential to deliver the Best Ever Grilled Steak Kabobs Recipe you’ll fall in love with.
- 2 ½ pounds ribeye steak (cut into 1 ½” cubes): Choose ribeye for its marbling and tenderness, but sirloin works well if you want a leaner option.
- 1 medium red onion (cut into wedges): Adds a sweet pungency that caramelizes beautifully on the grill.
- 8 ounces shishito peppers: These mild peppers bring a smoky flavor and just a hint of heat to the skewers.
- 8 ounces baby bella mushrooms (stems removed): Their meaty texture complements the steak perfectly and soaks up the marinade.
- 2 tablespoons green onions (sliced for serving): Provide a fresh, sharp contrast as a garnish.
- ¼ cup cilantro (roughly chopped for serving): Adds a bright, herbal note that brightens up the dish.
- 1 lime (cut into wedges for serving): A zesty squeeze just before eating elevates the flavors beautifully.
- ½ cup soy sauce: The salty backbone of the marinade, boosting savory depth.
- ¼ cup mirin: A sweet rice wine that balances out the saltiness and adds a subtle sweetness.
- 3 tablespoons sesame oil: Infuses the kabobs with a rich, nutty aroma that’s simply irresistible.
- ½ teaspoon kosher salt: Enhances all the other flavors without overpowering them.
- 2 tablespoons honey: Adds a delicate sweetness that helps caramelize the steak on the grill.
- 4 cloves garlic (grated): Delivers fragrant punch and depth to the marinade.
- 3 tablespoons ginger paste: Gives a warming, slightly spicy kick that complements the beef.
How to Make Best Ever Grilled Steak Kabobs Recipe
Step 1: Whisk the Marinade
Start by combining the soy sauce, mirin, sesame oil, kosher salt, honey, grated garlic, and ginger paste in a bowl. Whisk everything until it’s smooth and well blended. This marinade is your flavor powerhouse, soaking into the meat and veggies to give every bite an irresistible umami and aromatic character.
Step 2: Marinate the Steak
Cut the ribeye into juicy 1 ½ inch cubes. Place the steak pieces in a large mixing bowl, pour the marinade over them, and toss gently to coat everything evenly. Cover and let the steak soak up all that flavor for at least an hour, or for even deeper taste, marinate overnight in the fridge. If you marinate overnight, transfer the steak and marinade to a ziplock bag for convenience. When ready to grill, take the steak out of the refrigerator and let it come to room temperature for about 20 minutes to ensure even cooking.
Step 3: Assemble the Skewers
If you’re using wooden skewers, soak them in cold water for an hour beforehand to prevent burning. Then, thread the steak cubes onto the skewers, alternating with shishito peppers, mushrooms, and red onion wedges to create a beautiful and colorful pattern. Don’t forget to reserve the remaining marinade to brush onto the vegetables, enhancing their flavor as they grill.
Step 4: Preheat the Grill
Before grilling, clean your grates thoroughly to prevent sticking and remove any leftover bits from previous cookouts. Lightly grease the grates with nonstick spray to create the perfect sear. Heat your grill to medium-high, aiming for a temperature around 425 degrees Fahrenheit. If cooking indoors, a hot griddle pan will work just as well to get those gorgeous grill marks.
Step 5: Grill and Serve
Place the skewers carefully on the hot grill and cook for 4 to 5 minutes per side for a medium doneness, brushing the reserved marinade onto the veggies as they cook to keep everything juicy and flavorful. If you like your steak more done, just add a couple of minutes per side. Once grilled to perfection, let the kabobs rest for 5 to 7 minutes to lock in all the delicious juices. Finally, sprinkle with chopped cilantro and green onions, and serve with fresh lime wedges to squeeze on top, adding a bright finishing touch.
How to Serve Best Ever Grilled Steak Kabobs Recipe
Garnishes
Fresh herbs like cilantro and green onions are the perfect way to add a pop of color and a burst of freshness to the Best Ever Grilled Steak Kabobs Recipe. The brightness they bring cuts through the richness of the steak and marinade, creating a harmonious flavor balance that keeps your taste buds dancing.
Side Dishes
Pair your kabobs with simple yet delicious sides such as a crisp garden salad, fluffy rice pilaf, or grilled corn on the cob. These sides complement the savory kabobs without stealing the spotlight, making for a well-rounded and satisfying meal that everyone will enjoy.
Creative Ways to Present
For a fun twist, serve the kabobs over a bed of chilled quinoa salad or alongside warmed pita bread with a dollop of tzatziki sauce. You can also arrange the skewers on a rustic wooden board alongside small bowls of dipping sauces like spicy harissa or garlic aioli to elevate your presentation and impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover kabobs (though that’s rare!), transfer them to an airtight container and refrigerate for up to 3 days. This allows you to enjoy the flavors all over again without losing the juicy tenderness.
Freezing
To freeze the kabobs, remove them from skewers and place the steak and veggies in a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight before reheating to retain the best texture and flavor.
Reheating
Reheat leftovers gently on a grill pan or in the oven at 350 degrees Fahrenheit until warmed through. Avoid microwaving if you want to preserve the steak’s juicy texture and the charred appeal of the grilled vegetables.
FAQs
Can I use other cuts of steak for this kabobs recipe?
Absolutely! Ribeye is ideal for its tenderness and marbling, but sirloin or flank steak also work well. Just be sure to cut the pieces into uniform cubes for even cooking.
How long should I marinate the steak for the best flavor?
While at least 1 hour of marinating will give your steak good flavor, marinating overnight really deepens the taste. Just remember to bring the steak to room temperature before grilling.
Do I need to soak the wooden skewers before grilling?
Yes, soaking wooden skewers in cold water for about an hour before grilling prevents them from burning and breaking apart on the grill.
Can I make this recipe indoors without a grill?
Definitely! Use a griddle pan or cast iron skillet heated over medium-high heat indoors. You’ll still get beautiful searing and great flavor.
How can I tell when the kabobs are done?
Grill the kabobs for 4-5 minutes per side for medium doneness. The steak should feel firm but still give slightly when pressed. For more precision, use a meat thermometer—medium is about 140 to 145 degrees Fahrenheit.
Final Thoughts
There’s something incredibly satisfying about the Best Ever Grilled Steak Kabobs Recipe — from the vibrant marinade to the sizzling grill marks and that first burst of juicy, perfectly cooked steak. This recipe is proof that simple ingredients, treated with love and care, can create an unforgettable meal. So grab those skewers, fire up the grill, and get ready to impress everyone around you with kabobs that truly live up to their name. Happy grilling!
Print
Best Ever Grilled Steak Kabobs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Grilling
- Method: Grilling
- Cuisine: American
Description
These Best Ever Grilled Steak Kabobs feature tender ribeye steak cubes marinated in a flavorful blend of soy sauce, mirin, sesame oil, garlic, and ginger, skewered with shishito peppers, baby bella mushrooms, and red onion. Grilled to perfection on a hot grill or griddle pan, these kabobs are juicy, aromatic, and ideal for a savory, crowd-pleasing meal.
Ingredients
Steak and Vegetables
- 2 ½ pounds ribeye steak, cut into 1 ½” cubes (or use sirloin)
- 1 medium red onion, cut into wedges
- 8 ounces shishito peppers
- 8 ounces baby bella mushrooms, stems removed
- 2 tablespoons green onions, sliced (for serving)
- ¼ cup cilantro, roughly chopped (for serving)
- 1 lime, cut into wedges (for serving)
Marinade
- ½ cup soy sauce
- ¼ cup mirin
- 3 tablespoons sesame oil
- ½ teaspoon kosher salt
- 2 tablespoons honey
- 4 cloves garlic, grated
- 3 tablespoons ginger paste
Instructions
- Whisk the marinade: In a medium bowl, combine soy sauce, mirin, sesame oil, kosher salt, honey, grated garlic, and ginger paste. Whisk thoroughly until all ingredients are well blended.
- Marinate the steak: Place the cubed steak in a large bowl and pour in the marinade. Mix well to coat the meat evenly. Cover and refrigerate for at least 1 hour or up to overnight. If marinating overnight, transfer the steak and marinade to a ziplock bag. Remove from the fridge 30 minutes before cooking to bring to room temperature.
- Prepare the skewers: Soak wooden skewers in cold water for 1 hour to prevent burning on the grill. Thread steak cubes alternately with shishito peppers, baby bella mushrooms, and red onion wedges onto the skewers. Reserve some marinade to brush on the vegetables and kabobs during grilling.
- Preheat the grill: Clean the grill grates thoroughly of any residue. Lightly grease the grates with nonstick spray or oil. Preheat an outdoor grill to medium-high heat until it reaches approximately 425°F. Alternatively, heat a griddle pan on medium-high heat if grilling indoors.
- Grill the kabobs: Place the assembled skewers on the hot grill. Grill for about 4-5 minutes on each side to achieve medium doneness. While grilling, frequently brush the kabobs with reserved marinade to keep them moist and flavorful. Increase grilling time to achieve your preferred doneness level.
- Rest and serve: Remove the kabobs from the grill and let them rest for 5-7 minutes to allow the juices to redistribute. Garnish with chopped cilantro and sliced green onions. Serve with fresh lime wedges for squeezing over before eating.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Allowing the steak to come to room temperature before grilling ensures more even cooking.
- For indoor cooking, use a griddle or grill pan to replicate outdoor grill results.
- Adjust marinade amount if you prefer more sauce for brushing during grilling.
- Use sirloin as a leaner alternative to ribeye if desired.
