Grilled Steak Kabobs

Aurora McBee


This is a summer favorite of mine. I also frequently make these while we're camping.

Blue Ribbon Recipe

This steak kabobs recipe is super simple and delicious! Marinating the meat and veggies overnight is what gives these babies a lot of flavor. The meat becomes super tender and the veggies are delicious. Great for a cookout, picnic, or easy weeknight meal! The Test Kitchen


★★★★★ 4 votes

24 Hr
15 Min


Add to Grocery List

  • 1/2
    large red onion, cut into half again and peeled apart
  • 1/2
    green or yellow bell pepper
  • 1/2
    orange bell pepper
  • 1/2
    red bell pepper
  • 1
    small zucchini, sliced into coins
  • 10-20
    small button mushrooms
  • 2 lb
    petite sirloin steak, cubed
  • 10-12
    wooden or metal skewers
  • 1 c
    Italian salad dressing
  • 1 pkg
    Montreal steak marinade mix + water/oil/vinegar

How to Make Grilled Steak Kabobs


  1. One day before: Wash vegetables and cut (except the mushrooms) into bite sized pieces. Place all vegetables into a gallon freezer bag, pour in Italian dressing, and place in the refrigerator to marinate.
  2. One day before: Mix Montreal steak marinade as directed on package. Place bite-sized steak pieces in a second freezer bag. Pour marinade over meat, and place in refrigerator to marinate.
  3. When the vegetables and meat have marinated (24 hours is best), soak wooden skewers in water for 15 minutes.
  4. Preheat grill, medium to med-high heat. Alternately place vegetables and meat onto skewers.
  5. Grill about 15 minutes, turning every 5 minutes, until meat is cooked to your desired doneness. Enjoy Blue Ribbon award-wining grilled steak kabobs

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