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
Scale
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.
