Grilled Steak Kabobs with Balsamic Marinade

Garlic-Herb Grilled Steak Kabobs with Balsamic Marinade

Tender, juicy steak kabobs loaded with smoky, herby flavor and colorful veggies — perfect for summer grilling! This easy recipe features a bold balsamic-herb marinade that doubles as a delicious finishing sauce. Great for weeknight dinners, backyard BBQs, or meal prep.

Prep time: 20 minutes (+ 1 hour marinating) Cook time: 10–12 minutes Servings: 4

Ingredients

For the Marinade

• ½ cup extra virgin olive oil
• ¼ cup Worcestershire sauce
• ¼ cup balsamic vinegar
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• 1 tablespoon honey
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Kabobs

• 1½ pounds top sirloin steak, cut into 1¼-inch cubes
• ¾ large red onion, cut into wedges
• ¾ cup mixed bell peppers (red, yellow, and green), cut into 1-inch pieces
• ¾ cup baby bella mushrooms, halved if large
• Optional: cherry tomatoes
• 2 tablespoons fresh Italian parsley, chopped (for garnish)
• Coarse sea salt, for serving

Equipment

• Charcoal grill (or gas grill)
• Metal or wooden skewers (soak wooden ones in water for 30 minutes)

Instructions

1. Make the marinade. In a medium bowl, whisk together the olive oil, Worcestershire sauce, balsamic vinegar, minced garlic, rosemary, thyme, smoked paprika, honey, salt, and pepper until well combined.
2. Marinate the steak. Reserve about ⅓ of the marinade in a small bowl for basting and dipping later. Pat the steak cubes dry with paper towels, then place them in a large zip-top bag or shallow dish. Pour the remaining marinade over the steak. Seal and massage to coat evenly. Refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
3. Prep the vegetables. While the steak marinates, cut the red onion into wedges and the bell peppers into 1-inch pieces. Pull stems off mushrooms.
4. Assemble the kabobs. Thread the marinated steak cubes onto skewers, alternating with pieces of red onion, bell peppers, mushrooms, and cherry tomatoes (if using). Don’t pack the pieces too tightly — this helps everything cook evenly.
5. Preheat the grill. Heat your grill to about 400°F (medium-high heat).
6. Grill the kabobs. Place the skewers on the hot grill. Cook for 10–12 minutes, rotating every 2–3 minutes, until the steak reaches 130–135°F for medium-rare (or your preferred doneness). Brush with the reserved marinade during the first few turns for extra flavor.
7. Rest and serve. Remove the kabobs from the grill and let them rest for 3–5 minutes. Brush with any remaining reserved marinade, sprinkle with coarse sea salt and chopped fresh parsley. Serve immediately with the reserved sauce on the side for dipping.

Pro Tips for Perfect Steak Kabobs

• Cut the steak and vegetables into similar-sized pieces for even cooking.
• 1 hour is good, but 2–4 hours gives the best flavor without making the meat mushy.
• Keep the grill around 400°F. Too hot and the outside will char before the inside cooks.
• Add zucchini, pineapple, or a pinch of red pepper flakes to the marinade for a fun twist.
• The reserved marinade makes an excellent dipping sauce!

Enjoy these juicy grilled steak kabobs! Let me know in the comments how they turned out or what sides you served with them.🔥