How Long to Cook Steak Kabobs on the Grill: Timing

Steak kabobs are bite-size pieces of beef grilled with colorful vegetables and served straight from the skewer or over a side dish. For 1½-inch steak cubes, plan on about 8–10 minutes over medium-high heat, turning every couple of minutes; check the temperature rather than relying on time alone because grills and cube sizes vary.

Ingredients

1½ lb (680 g) sirloin steak, trimmed and cut into 1½-inch (4 cm) cubes
1 red bell pepper, about 5 oz (150 g), cut into 1½-inch (4 cm) pieces
1 green bell pepper, about 5 oz (150 g), cut into 1½-inch (4 cm) pieces
1 medium red onion, about 5 oz (150 g), cut into wedges and separated into pieces
8 oz (225 g) cremini mushrooms, stems trimmed
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) lemon juice
2 garlic cloves (6 g), finely grated or minced
1 tsp (5 ml) Worcestershire sauce
1 tsp (2 g) smoked paprika
½ tsp (1 g) freshly ground black pepper
½ tsp (3 g) kosher salt
4 metal skewers, or 8 wooden skewers soaked in water for 30 minutes
1 tbsp (4 g) chopped parsley, for serving

Instructions

Cut the steak and vegetables. Trim away large pieces of hard fat or silverskin from the sirloin, then cut the meat into evenly sized 1½-inch cubes. Cut the peppers and onion into pieces that are large enough to stay on a skewer. Keep the mushrooms whole if small, or halve especially large ones. Even sizing helps everything cook predictably; very small steak cubes can become dry before the vegetables soften.
Mix the marinade. In a medium bowl, stir together the olive oil, soy sauce, lemon juice, garlic, Worcestershire sauce, smoked paprika, black pepper, and salt. Add the steak and toss until the pieces are coated. Cover and refrigerate for 30 minutes. This short marinade adds savory flavor without leaving the meat in acidic lemon juice long enough to affect its texture. If using wooden skewers, soak them during this same 30-minute period so the ends are less likely to scorch.
Prepare the grill and skewers. About 10 minutes before the steak is ready, heat a gas grill to medium-high, or prepare a charcoal grill for a hot direct-heat zone. The grates should be hot and clean; brush them lightly with oil if food tends to stick. Thread the steak onto skewers. Thread the peppers, onion, and mushrooms onto separate skewers, leaving a little space between pieces. Separate skewers make it easier to cook the steak and vegetables for the time each needs, and provide room to check the meat temperature.
Grill the vegetables. Put the vegetable skewers over direct heat and cook for about 10–12 minutes, turning every 2–3 minutes. They are ready when the peppers and onion have softened and developed browned spots, and the mushrooms look tender. Move them to a cooler part of the grill or a clean plate if they finish before the steak. The exact time depends on the size of the pieces and how hot the grill runs.
Grill the steak. Place the steak skewers over direct heat and cook for about 8–10 minutes total, turning every 2 minutes to brown several sides. Begin checking at 8 minutes. Insert an instant-read food thermometer sideways into the center of the largest cube, avoiding the skewer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. If the cubes have not reached that temperature, continue grilling and check again; hotter grills or smaller pieces may cook faster, while larger cubes may need longer.
Rest and serve. Transfer the steak skewers to a clean plate and let them rest for 3 minutes to meet the USDA FSIS rest guidance. Keep raw-meat plates and utensils away from the cooked kabobs. Sprinkle the steak and vegetables with parsley, then serve while warm. The estimated 13 minutes of cook time includes about 10 minutes on the grill and the 3-minute rest; allow extra time if your thermometer shows the steak needs longer.

Tips

Choose a tender, grill-friendly cut. Sirloin is a good balance of flavor, tenderness, and price. Strip steak also works well. Avoid very lean, tough cuts unless you have a tenderizing method in mind, and trim excess fat because dripping fat can cause flare-ups.
Keep the pieces similar in size. Aim for cubes around 1½ inches. Smaller pieces are more likely to overcook before they brown, while much larger pieces take longer for the center to reach a safe temperature. If you use a different size, let the thermometer determine when the steak is done.
Do not crowd the skewers. Leave a small gap between pieces so hot air can circulate and surfaces can brown. If you thread meat and vegetables tightly together, they can steam, and vegetables may still be firm when the steak is ready. Separate skewers are the simplest fix.
Adjust the salt for your soy sauce. Soy sauce already contains salt, so use low-sodium soy sauce or reduce the added kosher salt if you prefer a milder seasoning. For a gluten-free version, choose a gluten-free tamari or soy sauce; the flavor will remain savory, though tamari can taste a little richer.

Serving Suggestions

Serve the kabobs with rice, couscous, warm flatbread, or grilled corn for a filling meal. A crisp salad with cucumber and tomatoes adds freshness, while a bowl of yogurt sauce, chimichurri, or lemony tahini gives diners a cool or herb-forward contrast. Spoon any juices from the clean serving plate over the meat, but do not reuse marinade that touched raw steak unless it has been boiled first.

For an easy platter, slide the cooked steak and vegetables off the skewers onto a bed of rice and finish with parsley and lemon wedges. If serving guests, keep the skewers on a warm platter and offer sauces separately so the browned surfaces stay intact. The recipe is already seasoned, so taste before adding extra salt at the table.

Variations

Change the vegetables to suit what is in season. Zucchini, yellow squash, cherry tomatoes, and chunks of firm eggplant can all be grilled on their own skewers. Cut vegetables to a size that will not slip through the grill grate, and expect their cooking times to differ: thin zucchini cooks quickly, while dense eggplant may need a little longer. Brush them with a small amount of oil and season with salt and pepper.

For a more herb-forward marinade, replace the smoked paprika with 1 tsp (1 g) dried oregano and add 1 tbsp (15 ml) extra lemon juice. For a gentle heat, add ¼ tsp (0.5 g) crushed red pepper flakes. You can also use tamari in place of soy sauce, or omit Worcestershire sauce and add an extra teaspoon of soy sauce for a simpler, slightly less complex marinade. These are flexible grill kabobs rather than a single fixed regional style, so the seasoning can be adapted to the rest of the meal.

If you prefer a sweeter glaze, stir 1 tsp (5 ml) honey into the marinade, but watch for faster browning because sugar can scorch over direct heat. Do not pour leftover raw-meat marinade over cooked food. If you want extra sauce, set some aside before adding the steak, or make a fresh batch.

Storage and Reheating

Refrigerate leftover steak and vegetables within 2 hours of cooking, removing them from the skewers if that makes them easier to store. Place them in a covered, shallow container and keep them refrigerated for 3–4 days. For longer storage, freeze the cooked pieces in a freezer-safe container; for best texture, use within about 2–3 months. Thaw frozen leftovers in the refrigerator rather than on the counter.

Reheat only the amount you plan to eat. Warm the steak and vegetables in a covered skillet over medium-low heat with a teaspoon or two of water, or use a microwave in short bursts, stirring or turning the pieces between intervals. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Steak can become firmer with reheating, so avoid prolonged high heat. Cold leftover kabob pieces can also be sliced into a salad, provided they have been handled and stored safely.

Frequently Asked Questions

How long do steak kabobs take on a gas or charcoal grill?

For 1½-inch cubes, expect about 8–10 minutes over medium-high direct heat, turning every 2 minutes. A grill that runs cooler, larger cubes, or crowded skewers can take longer. Check the center of the largest piece with a thermometer and allow the required 3-minute rest after it reaches 145°F (63°C).

Should I close the grill lid?

Either method can work. Keeping the lid closed helps hold a steady temperature, especially on a gas grill, while an open lid makes it easy to watch for flare-ups and turn the skewers. The key is consistent medium-high heat and checking the steak rather than assuming a certain number of minutes guarantees doneness.

What is the best steak for kabobs?

Sirloin is a reliable choice because it is flavorful and can be cut into neat cubes. Strip steak is another tender option. If using a less tender cut, cut against the grain where possible and avoid overcooking. Whatever cut you choose, keep the cubes close to the same size so they finish at roughly the same time.

Can I marinate steak kabobs overnight?

This recipe is designed for a 30-minute refrigerated marinade. You can prepare the marinade and cut the ingredients ahead, but for the best texture, avoid leaving the steak in the lemon-containing marinade overnight. If you need to prep in advance, refrigerate the cut steak separately and toss it with the marinade shortly before grilling.

Do wooden skewers need to be soaked?

Soak wooden skewers in water for at least 30 minutes before grilling. This reduces the chance that exposed ends will char, although it cannot guarantee they will never darken over direct flame. Metal skewers do not need soaking and are reusable, but they become hot, so handle them with tongs or an oven mitt.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).