Colorful Steak And Vegetable Kabobs On The Grill

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Barbecue Dinner Party Menu

Today, my friends from supper club and I are back for part two of our BBQ dinner party to bring you six new recipes that are perfect for hosting a backyard barbecue.

All of the recipes are linked at the bottom of the page, so be sure to read through to the end so you don’t miss one!

For those friends who are new, or hopping over from Michele at Vintage Hom Designs welcome, and thank you for stopping by. Potato Salad is one of my favorite summer sides, and I can’t wait to give her recipe a try!

If you missed the first part of our party, make sure you take some time to check out all of the styled tables and see my ideas for how to host an unforgettable backyard BBQ.

Colorful Steak And Vegetable Kabobs On The Grill

During the summer and early fall, the grill at our house gets a workout. Meals like burgers, brats, and BBQ chicken are all a regular part of the dinnertime rotation.

This kabob recipe is another easy weeknight dinner option. Made with lots of colorful, fresh veggies and tender juicy steak, it’s a meal everyone will love!

Ingredients For Colorful Steak And Vegetable Kabobs On The Grill

For The Kabob Marinade

• 1/3 cup balsamic vinegar
• 1/4 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons virgin olive oil
• 2 teaspoons dried rosemary
• 3 cloves minced garlic
• 2 teaspoons Dijon mustard
• 1 teaspoon pepper
• 1/4 teaspoon onion powder

For The Kabobs

• 1 pound top sirloin cut into 1-inch pieces
• 8 ounces sliced white mushrooms
• 2 bell peppers cut into 1-inch pieces ( I used yellow and orange)
• 1 large red onion cut into 1-inch pieces
• 2 tablespoons olive oil
• salt and pepper to taste
• chopped fresh parsley to garnish (optional)

How To Make Grilled Steak and Vegetable Kabobs

One of the things I love most about this recipe is how simple it is to make. You can easily prep all the ingredients the night before or the morning of and then assemble and toss the kabobs on the grill when you’re ready to eat!

Easy peasy!

How To Make The Steak Kabob Marinade

First, in a medium glass mixing bowl, whisk together all of the ingredients for the marinade.

Next, cut the sirloin steak into cubes about 1-inch in size. Once all the meat is cut, place it in a gallon-size plastic storage bag and pour the kabob marinade over the steak.

Let the steak marinate in the refrigerator for at least one hour to flavor. (The longer the meat marinates the better the flavor!)

How To Assemble The Kabobs

While the steak marinates, wash and chop all of the vegetables. I used mushrooms, yellow and orange bell peppers, and red onions.

I love mushrooms, but the rest of my family could take ’em or leave ’em. The great thing about steak and vegetable kabobs is there’s no right or wrong way to make them, so feel free to try other combinations.

Here are suggestions of other veggies you can try

• red or green bell peppers
• zucchini
• yellow squash
• cherry tomatoes
• corn on the cob

When the steak is done marinating, remove it from the plastic bag and pour the extra marinade down the sink drain.

Now for the fun part! To assemble the kabobs, thread the steak and vegetables on a metal skewer. Alternate between both as you create your kabob and leave space between the meat and the vegetables to ensure they cook evenly on the skewer.

When all of the kabobs are skewered, brush each with a light coat of olive oil and season with a dash of salt and pepper.

Cook the kabobs on the grill over medium-high heat for 3 to 5 minutes per side, and turn as needed. Remove them from the grill when the meat is cooked through and then serve hot and enjoy!

Safety Tip: Metal skewers work best, but they get hot! Use food tongs and silicone oven mitts to prevent burns.

What Cut Of Meet Is Best For Steak Kabobs?

Lean cuts of meat work best. Sirloin is a great lean (and affordable) option.

Other good beef choices for kabobs are flat iron, New York strip steak, tri-tip, or even tenderloin.

Can you Prep the Kabobs Ahead Of Time?

Absolutely! I think it is best to skewer the kabobs right before you are ready to grill, but you can do some work ahead of time.

To prepare the kabobs in advance, follow the directions to marinate the steak and wash and chop all the vegetables. Chill all the ingredients in the fridge, and then assemble and grill when you are ready to eat.

What Sides Go With Kabobs?

We love to eat our kabobs over some simple white rice. But, if you’re grilling steak and vegetable kabobs for a crowd at a backyard BBQ, you might want to serve them up with a few other sides.

Here are some of my family’s favorites

• Bacon Ranch Pasta Salad
• Creamy Broccoli Salad
• Cucumber Pasta Salad

How To Store Leftovers



One of the things I love most about grilled food is that clean-up is simple! And fewer dishes is always a win in my book!

To store leftover steak and vegetable kabobs, remove the meat and veggies from the skewers and store them in an airtight food container in the fridge.

More BBQ Dinner Party Recipes

Thank you for joining us for this month’s supper club. I hope you enjoy each of the recipes we shared.

Next, visit Anne & AnnMarie at Simply 2 Moms to get the recipe for their healthy Greek pasta salad.

And after you stop by Anne & AnnMarie’s, don’t forget to visit my other supper club friends to see what they’ve prepared too!

Enjoy!

Backyard BBQ Dinner Party Menu

Let’s take a look at the rest of the menu

Go to each post and see all of the recipes from our barbecue dinner party.

Blueberry Mojito – Bricks ‘n Blooms

Potato Salad – Vintage Home Designs

Steak and Vegetable Kabobs – Midwest List and Style

Greek Pasta Salad – Simply 2 Moms

Crunchy Coleslaw – Shiplap and Shells

Peaches and Cream Parfait – The Ponds Farmhouse

Recipe for Colorful Steak and Vegetable Kabobs On The Grill

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