Grilled Steak Kabobs are the perfect recipe for summer cookouts. Easy, fresh, and full of flavor, these beef skewers are going to be made over and over again!
This post is sponsored by Ohio Beef. As always, all opinions are my own.
I’ve long said summer is my favorite season, even though there are quite a few strikes against it. The humidity, the bugs, the thigh sweat…none of that’s doing much for me.
What summer does have going for it is this: sunshine, pool days, bonfires, and of course, grilling.
Our grill has been doing some heavy lifting for us the last few weeks. I love cooking outdoors, where I can be surrounded by the peaceful sounds of rustling leaves and my son screaming as he chases after a butterfly.
I love eating at the patio table, where we can make messes, drip popsicle juice everywhere, and wash off with the hose when dinner is finished.
But maybe most of all, I love grilled food. I don’t discriminate when it comes to grilled food. I love a classic Bacon Cheddar Burger, but my oh my, these Grilled Steak Kabobs sure did up my grilling game.
These beauties benefit from a very simple lemon and oregano marinade, a combination I now realize was born to accompany beef. After marinating, the beef skewers are cooked on the grill until they’re caramelized, juicy, and tender–or about 10 minutes.
The beef is pretty darn amazing all on its own, but a quick basil and mint chimichurri really takes it over the top. This is the sauce of the summer–so fresh, bright, and flavorful, it makes everything it touches better.
Today I’m going to break down these easy Grilled Beef Kabobs so you can enjoy easy breezy grill nights all summer long.
Table of Contents
The Best Beef for Kabobs
My favorite cut of beef for kabobs is sirloin steak. Sirloin is an affordable choice with a great texture and flavor. If you prefer, you can make beef kabobs with tenderloin (arguably the most tender option) or ribeye steak.
Tip: Whatever beef you choose, ask your butcher to cut it into 1 inch cubes for you. This ensures even cooking and also makes less prep work for you!
How to Make Marinated Beef Kabobs
These steak skewers begin with a really simple but incredibly flavorful marinade. I absolutely love the flavors of lemon, garlic, and oregano for beef. It is citrusy and earthy at the same time, and has a Mediterranean flair.
- To make the marinade, season the beef cubes generously with salt and pepper.
- In a bowl, combine olive oil, lemon juice, oregano, and garlic.
- Add the beef skewers to the mixture and marinate for as little as 15 minutes or up to 2 hours.
Tips for marinating beef:
- Tender cuts of beef, like tenderloin, T-bone, and porterhouse, need very little time to marinate. 15 minutes or less is totally fine!
- For cuts like ribeye and sirloin steak, 30 minutes to 2 hours is recommended.
- Tougher cuts, like flank steak, skirt steak, and roasts, should be marinated for 6-24 hours for maximum flavor and tenderness.
- Beef should always be marinated in the refrigerator, not at room temperature.
How to Grill Steak Kabobs
- Once your beef is marinated, thread it onto skewers. I love using these metal skewers because they don’t require any soaking, (and I always seem to forget to soak wood skewers!). Leave some space between the pieces so the heat can circulate better.
- Preheat your grill to medium high heat, or about 400 degrees. Fun tip: if your grill is a little crusty, rub the cut side of an onion over the grates once it’s heated up. This will help get the gunk off and prevent your meat from sticking.
- Place your skewers on the grill, cover, and cook until each side is browned and caramelized, about 2 minutes per side.
- Remove from the grill, tent with foil, and rest for 15 minutes so the juices redistribute throughout the meat. Brush with basil and mint chimichurri.
Basil and Mint Chimichurri: An Unbelievable Sauce for Steak
Alright friends, we now interrupt your regularly scheduled programming to freak the heck out about how good this basil and mint chimichurri is.
Traditional chimichurri is a marinade and sauce made with a combination of fresh parsley, garlic, vinegar or lemon juice, olive oil, and seasonings. It’s often used as an accompaniment to grilled meats but has a range of uses.
I’ve long been a fan of classic chimichurri, but this basil and mint version really takes things up a notch. It’s a cinch to make (simply combine everything in a food processor and pulse away), but the rewards for your efforts are multitude.
This basil and mint chimichurri is bright, fragrant, and refreshing, with a subtle tang that makes grilled meats sing.
It’s obviously the perfect sauce for hearty steak kabobs, but don’t be surprised if you find yourself spooning it on all kinds of things. We added it to eggs, tacos, and roasted potatoes. You could also drizzle it over Instant Pot Salmon or Grilled Pork Chops, make yourself some BOMB Caprese Chicken, or stir it into Homemade Hummus.
Truly, this is a show stopper mint chimichurri sauce, and a great recipe to keep in your back pocket when you want to take beef, seafood, or roasted veggies to the next level.
More Great Grilled Beef Recipes
Did you know beef is one of the most naturally nutrient-rich foods? A 3-oz serving of beef is about 150 calories but provides 25 grams of protein and 10 essential nutrients. Follow these easy grilling guidelines to get the best results for all different cuts of beef.
We recommend pairing these steak kabobs with a slew of colorful vegetables, like these Easy Balsamic Grilled Vegetables, and finishing off the meal with a Grilled Angel Food Cake with Strawberry Rhubarb Sauce. It’s a meal fit for company or for a busy weeknight.
For the beef kabobs:
- 1 1/2 lbs. beef sirloin, cut into 1 inch cubes
- 1/4 cup olive oil
- 1 Tablespoon dried oregano
- 2 Tablespoons fresh lemon juice
- 3 cloves garlic, minced
- Salt and Pepper
For the herb chimichurri:
- 1/2 cup olive oil
- 2 Tablespoons golden balsamic vinegar
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- Pinch or two of salt
- Pinch of red pepper flakes
For the steak kabobs:
- Preheat the grill to medium high heat (about 400 degrees).
- In a bowl, combine the olive oil, oregano, lemon juice, and garlic. Season the beef generously with salt and pepper then add it to the olive oil mixture, making sure it is well coated. Cover and refrigerate for at least 30 minutes or up to 3 hours.
- Thread the beef onto skewers (this should make 4-6 skewers depending on the size).
- Place the skewers on the grill, cover, and cook until the meat is seared on each side, about 2 minutes a side.
For the fresh herb chimichurri:
- Combine the olive oil, vinegar, mint, basil, and garlic in a food processor and pulse until the herbs are in small pieces. Season with salt and red pepper flakes, to taste. Chimichurri can be made in advance and refrigerated until ready to use.
- If you are using wooden skewers, be sure to soak them in water first so they don't catch fire on the grill.
- You will likely have leftover mint chimichurri. There are a lot of uses for the sauce! Feel free to use it as a marinade for other meats, brush it on roasted potatoes or other roasted vegetables, or use it as a sauce for tacos.