With a simple but flavorful rosemary balsamic marinade, you can grill these Marinated Steak Kabobs loaded with tender steak bites and your favorite veggies right in your own backyard!
Rosemary Balsamic Marinated Steak Kabobs
Sizzling steak stacked on skewers with crispy red onions, sweet bell peppers, and earthy mushrooms, these Marinated Steak Kabobs are your next favorite party food. These kabobs take everything you love about tender, juicy steak, but remove the work of cutting for the ultimate shareable snack. A quick soak (or longer if you like) in a rosemary balsamic marinade seasoned with my Beef Rub tenderizes your steak while infusing it with layers of flavor. After that, give your kabobs a few minutes per side on the grill, then you’ve got tasty, tender bites of steak to share with the people you love.
Ingredients for Steak Kabobs
One of my favorite parts about making kabobs of any kind is how customizable they are. These are my favorite things to enjoy with steak kabobs, but don’t be afraid to make yours your own:
- 2 pounds New York Strip steaks (cut into 1 ½-inch cubes)
- 1 yellow bell pepper (or orange bell pepper)
- 1 red bell pepper
- 1 red onion
- 16 ounces white button mushrooms (optional)
Rosemary Balsamic Marinade
The secret to the awesome flavor of these steak kabobs lies in the marinade. Here’s what you’ll want on hand so you can make this rich, herby marinade:
- ½ cup olive oil
- 1 ½ Tablespoons Hey Grill Hey Beef Rub
- ¼ cup brown sugar
- 2 Tablespoons Worcestershire sauce
- ¼ cup balsamic vinegar
- 5 cloves garlic (minced)
- 1 teaspoon red pepper flakes
- 2-3 sprigs fresh rosemary
How Long to Marinate Steak
An awesome thing about marinating steak is it doesn’t take long for the beef to take on the effects and flavor of the marinade. I recommend allowing your steaks to marinate covered or sealed in the fridge for at least an hour, or up to 4 hours. If your steak marinates for less than an hour, the marinade won’t have time to tenderize it. You can go up to 4 hours if you have the time. I wouldn’t go much longer than that or your steak can start to break down. Stick to the 1 to 4 hour window for the best results.
How to Make Steak Kabobs on the Grill
Now that you’re a kabob connoisseur, let’s go over how to make your own at home:
- Marinate the steak. First, use a sharp knife to cut the steak into 1 ½-inch cubes. Next, combine the olive oil, Beef Rub, brown sugar, Worcestershire sauce, balsamic vinegar, garlic, red pepper flakes, and rosemary in a large bowl or gallon-size zip-top bag. Toss the steak pieces in the marinade, then cover or seal and place in the fridge for at least 1 hour, or up to 4 hours.
- Marinate the vegetables. Add the vegetables to the steak and marinade ingredients and toss to thoroughly coat. You can allow the veggies to marinate for 10 to 15 minutes if you like.
- Prep the grill. Preheat your favorite grill to medium-high heat (about 400 to 450 degrees F), and make sure to clean and oil the grates to prevent sticking. I made these kabobs with metal skewers. If you’re using wooden skewers, soak them in water for about 30 minutes before threading your kabobs.
- Thread the kabobs. Remove the steak and vegetables from the marinade, shaking off any excess, then thread onto the skewers. Make sure to alternate the steak and veggies for variety and a pop of color.
- Grill the kabobs. Place the kabobs directly on the grill and cook for 8 to 12 minutes total, turning every 2 to 3 minutes. This ensures even cooking on all sides, and helps you develop a nice char. Cook to your desired doneness referring to the guideline in the section below (125 degrees F for medium-rare, 135 degrees F for medium).
- Rest and serve. Remove the kabobs from the grill and let them rest for 3 to 5 minutes. This allows all the juices to redistribute and ensures nobody burns their mouth. After that, dig in!
How Long to Grill Steak
With your grill running at a medium-high heat of around 450 degrees F, your kabobs should take roughly 2 to 3 minutes per side to cook, or 8 to 12 minutes overall. Keep in mind though, cooking times are always just a guideline. You should always cook your meat to the correct internal temperature using a reliable instant-read meat thermometer. While the FDA recommends cooking steak to at least 145 degrees F, I’ve provided a steak doneness guide below so you can cook to your preference:
- Rare: 125 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 160 degrees F
Susie’s Marinated Steak Kabob Pro Tips
This recipe already has everything you need to bang out some sizzling kabobs to please your crowd. However, I included a few pro tips to help you personalize your kabobs into the ultimate shareable snack.
- Cook to your preference. I will always swear by medium-rare steak, but I get that sometimes some guests like it a little more cooked. The beautiful thing about kabobs is you can pull your skewers at different times if you have different preferences at the table. Just refer to the doneness guide in the earlier section so you know when to remove your kabobs.
- Veg out. I personally love the way the rosemary balsamic marinade complements the red onions, bell peppers, and mushrooms with this recipe, but most veggies will also work great. Don’t be afraid to get creative with your kabobs. They should be as fun to look at as they are to eat. If you need a little inspiration to shake things up, check out my recipe for Grilled Steak and Asparagus Kabobs.
More Awesome Kabob Recipes
Once you see how fast these killer kabobs disappear at your next tailgate, you’ll wish you’d made more. You’ll also be on the lookout for more easy kabob recipes for the grill. Luckily, I’ve got your game-day needs covered with kabob recipes for all your favorite meats. Here are just a few of my most popular options so you can start planning your next event:
You can find these and over 750 more BBQ recipes here on the https://homefrontking.com/, as well as in the Hey Grill Hey App. With the app, you can also make meal plans and grocery lists with just a few taps.
Easy Marinated Steak Kabob Recipe
Grill up these Marinated Steak Kabobs to feed the people you love, then come back so you can give it a 5-star rating and tell me about your party in the comments. I love cheering you on, and your feedback helps make it easier for others in the community find new recipes.
For even more BBQ recipes, tips, tricks, and behind-the-scenes fun, make sure you’re following me on Instagram and Facebook, and that you subscribe to my YouTube channel. I’m always dropping gems to help you become a Backyard BBQ Hero!
Rosemary Balsamic Marinade
-
Marinate the steak. Use a sharp knife to cut the steak into 1 ½-inch cubes. Next, combine the olive oil, Beef Rub, brown sugar, Worcestershire sauce, balsamic vinegar, garlic, red pepper flakes, and fresh rosemary in a large bowl or gallon-size zip-top bag. Toss the steak pieces in the marinade, then cover or seal and place in the fridge for at least 1 hour, or up to 4 hours.
2 pounds New York strip steaks, ½ cup olive oil, ¼ cup balsamic vinegar, ¼ cup brown sugar, 2 Tablespoons Worcestershire sauce, 1 ½ Tablespoons Hey Grill Hey Beef Rub, 1 teaspoon red pepper flakes, 5 cloves garlic, 2-3 sprigs fresh rosemary
-
Marinate the vegetables. Add the vegetables to the steak and marinade ingredients and toss to thoroughly coat. You can allow the veggies to marinate for 10 to 15 minutes if you like.
1 yellow bell pepper, 1 red bell pepper, 16 ounces white button mushrooms
-
Prep the grill. Preheat your grill to medium-high heat (about 400 to 450 degrees F). Clean and oil the grates to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before threading.
-
Thread the kabobs. Remove the steak and vegetables from the marinade, shaking off any excess, then thread onto skewers, alternating with the kabob ingredients for variety and color.
-
Grill the kabobs. Place the kabobs on the grill and cook for 8 to 12 minutes total, turning every 2 to 3 minutes to ensure even cooking on all sides. Cook to your desired doneness (125 degrees F for medium-rare, 135 degrees F for medium).
-
Rest and serve. Remove the kabobs from the grill and let them rest for 3 to 5 minutes before serving hot.
Calories: 578kcal | Carbohydrates: 18g | Protein: 34g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 121mg | Sodium: 1913mg | Potassium: 884mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1346IU | Vitamin C: 54mg | Calcium: 63mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
