Name: Steak Kabobs
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Ingredients: ½ cup extra virgin olive oil; ¼ cup freshly squeezed lemon juice; 3 tablespoons minced fresh oregano; 3 tablespoons chopped fresh rosemary; 3 large garlic cloves, (thinly sliced); 1 tablespoon finely grated lemon zest; 1 whole bay leaf; 1 teaspoon salt; freshly ground black pepper; 2½ pounds boneless top sirloin or NY Strip steak, (cut into cubes); 1 medium red bell pepper, (cut into 1-inch pieces); 1 medium green bell pepper, (cut into 1-inch pieces); 12 medium mushroom caps; 2 medium red onions, (cut into 1-inch pieces); wooden skewers (at least 12-inches), (soaked in water for 20 to 30 minutes (or use metal skewers))

Easy Steak Kabobs are marinated in a fresh and delicious homemade lemon garlic marinade, and are grilled with vegetables on skewers. These are the best steak kabobs because the marinade is a good mix of simple flavors and it helps turn the steak into tender bites of deliciousness.

If you’re interested in more kabob recipes, you might like to try our recipes for grilled salmon kabobs, chipotle glazed vegetable kabobs or Greek chicken kebabs.

The History of Kabobs:

The word “kebab” means “to roast.” Meat cooked on shish-kebabs is usually marinated before cooking. All kinds of meats can be used. Kebabs can be made using only vegetables too!

Kebabs are thought to have originated in Turkey. Turkish soldiers used to grill their hunted animals on their swords over a fire. Eventually, the kebab made its way to Greece- where kebabs are still very popular today. Greek ruins show stones with slots on which to lay skewers.

Why did the popularity of kebabs soar? Small pieces of meat were quicker to cook, and they were less messy or greasy to eat with your hands. The Greeks added vegetables to meat skewers to create the kebabs we know today. Now there are shish kebabs, doner kebabs, kathi kebabs and so many more. Every country has their own spin on the kebab.

In the late 1990’s the kebab started becoming extremely popular, and today you’ll find a doner kebab seller in almost every single British town. From Wiki: Doner kebab is a type of kebab, made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced into thin shavings as it cooks. Doner kebabs are a popular street cart food around the world.

ingredients displayed for making steak kabobs

Ingredients Needed:

Olive Oil: Can substitute avocado oil.
Lemon: You’ll need both zest and juice.
Oregano: Fresh is best!
Rosemary: Again, fresh is best!
Garlic
Bay Leaf: One dried bay leaf is just fine.
Salt and freshly ground black pepper
Steak: Use boneless top sirloin steak or NY strip steak.
Bell peppers: Multi color makes it prettier. I use green and red (but try yellow or orange!)
Mushrooms: You can ditch them stems and just use the mushroom caps.
Red Onion: Sweet white onion can be substituted for the red onion.
Skewers: You can use wood skewers or metal skewers.

How to make Steak Kabobs:

The complete, printable recipe is in the recipe card at the end of this post.

Mix the marinade ingredients in a bowl. Add cubes of steak, cover and refrigerate for two hours to marinate.
Drain the steak from the marinade (save the marinade), and thread the steak onto skewers, alternating with mushroom, onion and bell peppers. Set the skewers on a platter or baking sheet and brush with the marinade.
Preheat the grill, and grill the kebabs for 8 to 10 minutes- until the beef is medium rare. Turn the kebabs a few times while grilling.

Recipe Tips:

Since you’re going to need both lemon zest and lemon juice for this recipe, be sure to zest your lemon first and then juice it!
Cutting all of the steak and veggies into one-inch cubes and pieces helps ensure even cooking.
Change up the protein in these kabobs. Use chicken, pork or lamb instead of steak.
Change up the marinade. Whisk in a little Dijon mustard, Worcestershire sauce, soy sauce or onion powder into the steak kabob marinade.

serving of steak kabobs on plate with rice

Is there a difference between “kebabs” and “kabobs?”

The simple answer is, “No.” They are the same thing, just different spellings. “Kebab” is more globally used. “Kabob” is usually a U.S. spelling.

Why do you soak wooden skewers for kabobs?

Wood skewers and bamboo skewers can burn when placed on a hot grill. Soaking them in water for 20 to 30 minutes before adding the meat and veggies will help keep the skewers from burning while the food is cooking.

Serve these grilled lemon garlic steak kabobs on their own, or you can serve them over rice. Salad or garlic bread would be a good addition, as well as corn on the cob and potato salad. Kebabs are a great dinner because you can choose what vegetables you’d like to add to the skewer. I suggest you try zucchini and cherry tomatoes too. Enjoy!

steak kabob taken off skewer and served over rice

Fun Facts About Kabobs:

The second Friday in July is World Kebab Day.
There are 17,000+ kebab shops across the UK.
Kebab was served in the royal houses during the Delhi Sultanat, and even commoners would enjoy it for breakfast with naan.
Kebabs in Asia are satay or sate, which is roasted skewered meat, usually chicken served with a dipping sauce that’s often made from peanuts.
Japan’s kebabs are called yakitori, which is grilled skewered fowl.
In France, shish kebabs are called brochettes, meaning “skewers.”
The German-style döner kebab was supposedly invented by a Turkish immigrant in Berlin in the 1970’s and became a popular German take-away food during the 1990’s.