Let Me Tell You About My Grilled Steak Kabobs (and That One Time with the Flaming Skewer)

So, every summer, like clockwork, I end up making these grilled steak kabobs for friends and family. I can’t even count how many times I’ve made them—though, I do remember once nearly setting my eyebrows on fire because I leaned in too close (don’t do that). There’s just something about the sizzle of beef, peppers, and onions on the grill that reminds me of lazy Sundays, a cold drink sweating in my hand, and the dog staring at me like I’m the Iron Chef or something. Anyway, if you want a recipe that’s flavorful, forgiving, and honestly a bit of a showoff on the plate, you’re in the right place. Grab your skewers, and let’s go!

Why I Keep Making These—And Why You’ll Probably Love Them

I make these kabobs when I want to look like I’ve put in a ton of effort but actually haven’t. My family goes a bit bonkers for the flavors—especially when the steak gets all crispy on the edges (oh, and if you sneak a piece before serving, I won’t tell). Sometimes, I get a bit lazy and just marinate for an hour instead of overnight, but honestly, it still tastes great. Plus, kabobs are just fun—everyone gets their own stick, kind of like edible crafts. I used to get frustrated with the veggies falling off, but now I just jam them on tighter and hope for the best!

What You’ll Need (And What I Sometimes Swap In)

500g (about 1 lb) steak—sirloin works, but I’ve grabbed flank or even ribeye when it’s on sale. My grandmother insisted on sirloin, but honestly, anything not too tough is fine.
2 bell peppers—any color; I use red and yellow for the look, though green works if that’s what’s in the fridge.
1 red onion—sometimes I use white if I forgot to buy red. No big deal.
8-10 mushrooms (button, cremini, or whatever you’ve got)—or skip if mushrooms aren’t your thing (my sister won’t touch them).
3 tablespoons olive oil—or vegetable oil if you’re running low.
2 big cloves garlic, minced—or a generous shake of garlic powder, because I get lazy.
1 tablespoon soy sauce (or Worcestershire if you’re feeling fancy)
1 teaspoon dried oregano—sometimes I just use Italian seasoning if I’m out.
1 teaspoon smoked paprika (optional, but I think it makes a difference)
Salt and pepper—about a teaspoon each, but honestly, just eyeball it.
Wooden or metal skewers—if you’re using wood, soak them in water for 30 min (I forget this step half the time; it’s fine, just keep an eye on them).

How I Actually Make These (With a Few Sidetracks)

Chop everything up: Cut the steak into bite-size cubes—about 1.5 inches. Chop the peppers and onion into similar sizes so they cook evenly. Mushrooms? I usually just halve them, unless they’re gigantic.
Make the marinade: In a bowl, whisk the olive oil, garlic, soy sauce, oregano, paprika, and a good pinch of salt and pepper. Sometimes I get fancy and add a splash of balsamic, but that’s optional.
Toss and chill: Throw the steak cubes in the marinade, give them a good toss (I use my hands, but a spoon works—less messy, probably). You can add the veggies too, but I usually keep them separate so the meat gets most of the flavor. Cover and fridge it for at least an hour—overnight if you remember. But, let’s be real, I usually forget to plan ahead.
Skewer time: Thread steak, peppers, onions, and mushrooms onto your skewers. I alternate them, but sometimes the pattern gets away form me (no biggie). Don’t pack them too tight or they won’t cook through.
Grill ‘em up: Preheat your grill to medium-high. Oil the grates if you remember (I often don’t). Lay the skewers on and grill for about 8–10 minutes, turning every couple minutes. This is where I usually sneak a taste (be careful, they’re hot!).
Let them rest: Take off the grill and let them sit for a couple min. I know, you want to eat them right away, but trust me—worth it.

Notes I’ve Learned the Hard Way

Don’t try to use stew beef—it’s just too tough. I did it once. Never again.
If you forget to soak your wooden skewers, just grill on the cooler part and watch them closely. Or, use metal. Less drama.
Actually, I find it works better if you keep the veggies a tiny bit bigger than the steak. They seem to stay on better.

Variations I’ve Tried (and One I’d Skip)

Chicken instead of beef is delicious—just cut a bit smaller and don’t overcook.
Tofu works, but I recommend extra-firm and a really flavorful marinade.
I tried pineapple once—eh, not for me, but my cousin loved it. You do you!
Adding a dash of sriracha to the marinade gives a nice kick. Not too much unless you like things fiery.

What If I Don’t Have All the Equipment?

I use a gas grill, but you can totally do these on a grill pan indoors—it just won’t have that same backyard vibe. No skewers? You can lay everything on a grill tray (like Serious Eats suggests). Or, worst case, just roast in the oven at 220°C/425°F—still tastes good, though the char is what makes it sing.

How I Store Leftovers (But It Never Lasts, Honestly)

If by some miracle there’s leftovers, I pop them in an airtight container in the fridge. They’re still tasty the next day, maybe even better if you ask me. I wouldn’t try freezing them—the texture gets weird.

How We Serve ‘Em (and My Personal Habit)

Usually, I pile the kabobs onto a big platter and let people grab their own. For a real treat, I serve with warm pita, a cold salad, and sometimes a dollop of labneh or plain Greek yogurt. My mom always insists on a side of corn on the cob, which is not strictly necessary but does feel summery.

Pro Tips Learned the Hard Way

I once tried rushing the marinating step—don’t bother. The flavors just don’t pop the same.
Don’t crowd the skewers. I got greedy once and ended up with raw steak and burnt veggies. Not my finest moment.
Let the kabobs rest a few minutes after grilling. If you skip this, you’ll lose all those tasty juices.

Questions I Actually Get (Seriously, People Ask These!)

Can I use a different cut of steak?
Absolutely. Just avoid anything too chewy; flank, sirloin, ribeye—whatever’s on offer. I wouldn’t use brisket, though.
Do I really need to marinate?
Well, no, but it helps. If you’re in a mad rush, just toss in the marinade while you prep everything else—still adds some flavor.
Can I make these ahead?
Sure thing. You can skewer everything and keep it in the fridge a few hours before grilling. But don’t let it sit too long or stuff gets mushy.
Indoor grilling—yay or nay?
Yay, if it’s raining! Honestly, a grill pan works fine. Or just broil on high, but keep an eye out so it doesn’t go from raw to charcoal in a heartbeat.
Anything I can’t skip?
Don’t skip the resting. Trust me, it’s worth that extra five minutes.

There you have it—my slightly-chaotic, always-delicious grilled steak kabobs. If you want more grilling inspo, Food Network’s grilling page is a goldmine (I lose hours there). Now, go make ‘em—I’ll be over here cheering you on and maybe stealing a kabob or two when you’re not looking.