The Best Grilled Steak Kabobs

An overhead view of four metal skewer filled with grilled steak kabobs of chunks of beef tenderloin, vegetables, and mushrooms topped with a garlic and balsamic vinaigrette.

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill time and rest time: 35

Total Time: 1 5

Servings:

Calories: 3428kcal

Author: Kris Longwell

These Grilled Steak Kabobs feature melt-in-your-mouth beef tenderloin and vibrant summer vegetables marinated in a savory garlic-herb blend. Perfectly charred and incredibly juicy, they are the ultimate "showstopper" for your Memorial Day weekend grilling.

Print Recipe

Equipment

Gas, charcoal, or electric grill
4 skewers metal or wooden, see NOTES

Ingredients

For the Marinade

½ cup extra-virgin olive oil
¼ cup Worcestershire sauce
¼ cup balsamic vinegar
4 cloves garlic minced
1 tablespoon rosemary fresh, chopped (1 teaspoon dried)
1 tablespoon thyme fresh, chopped (1 teaspoon dried)
1 teaspoon smoked paprika
1 teaspoon Kosher salt
1 teaspoon black pepper

For the Kabobs

2 lbs beef tenderloin cut into 1½-2" chunks, see NOTES
1 red onion cut into wedges
3 bell peppers seeded and cut into ½-2" squares
8 baby bella mushrooms brushed clean, and caps removed
2 tablespoon Italian parsley chopped, for garnish
coarse sea salt for serving

Instructions

Whisk the marinade ingredients together in a medium bowl. Transfer about a third of it to another bowl (for serving).
½ cup extra-virgin olive oil, ¼ cup Worcestershire sauce, ¼ cup balsamic vinegar, 4 cloves garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon smoked paprika, 1 teaspoon Kosher salt, 1 teaspoon black pepper
Place the cubed beef in a bowl and pour the marinade (except the reserved) over the meat. Toss to coat the beef completely. Refrigerate for 30 to 45 minutes.
2 lbs beef tenderloin
Thread the meat onto the skewers (see NOTES if using wooden skewers), alternating with the vegetables. Try not to pack them too tightly; leave a small amount of space between components so the heat can circulate and sear all sides of the beef.
1 red onion, 3 bell peppers, 8 baby bella mushrooms
Preheat your grill to HIGH heat.
Place the kabobs on the grill for 5 to 7 minutes. Brush the marinade (not the reserved) over the tops of the kabobs. Flip and cook for another 5 to 7 minutes, brushing with the marinade again. Cook until the internal temperature of the meat reaches 135°F for medium.
Remove from the grill, and the kabobs rest for a few minutes. Liberally brush the kabobs with the reserved sauce. Garnish with parsley, and serve with coarse sea salt and more of the sauce.
2 tablespoon Italian parsley, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Wooden Skewers: If you are using wooden or bamboo skewers, be sure to soak them in water for at least 30 minutes before threading. This prevents the wood from burning, charring excessively, or snapping over the high heat of the grill.
Choice of Beef: While beef tenderloin provides the ultimate "melt-in-your-mouth" luxury experience, Top Sirloin is a fantastic alternative. It is more budget-friendly, offers a robust, beefy flavor, and has a firm structure that holds up exceptionally well on the grill.
Don't Over-Marinate: Because tenderloin is already a very tender cut, avoid marinating it for longer than 45 minutes. The acidic balsamic vinegar can begin to "cook" the exterior of the meat, which may result in a mushy texture.
Resting is Crucial: For the juiciest steak, always allow the kabobs to rest on a warm platter for 5 minutes after they come off the grill. This allows the juices to redistribute so they don't run out the moment you take your first bite.

Nutrition

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