These juicy Steak Kabobs with Italian Marinade are perfect for your next cookout! They’re easy enough for a weeknight dinner yet special enough for guests.
If you’re looking for a fuss-free grilling recipe, this is the one! Steak Kabobs with Italian Marinade are quick, easy to make, and your family and guests will LOVE them.
They’re great for weeknight dinners on the porch or having friends and family over for a weekend cookout. They’re gluten-free and dairy-free, and vegetarians will love the veggie kabobs. Win-win for all!
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What’s the best type of steak for kabobs?
Sirloin steak, sometimes sold as “top sirloin”, is best for kabobs. It has a rich beef flavor and it stays tender while cooking at a high heat. It does not have much marbling (fat) so take care not to overcook it.
You can also use New York strip steak.
How to make an Italian marinade
The best marinade for steak and vegetables has lots of flavor. Italian vinaigrette is a great choice. It has fat from the olive oil to keep everything moist on the grill, and the seasonings give the beef and veggies lots of great garlic and herb flavor.
I included a recipe below for a homemade Italian vinaigrette, which takes just a few minutes to make. You could also purchase a store-bought Italian vinaigrette instead (like Good Seasons brand).
The beef and veggies will marinate in the vinaigrette for at least 4 hours, or up to 24 hours.
How to grill steak kabobs
Preheat a grill to medium high heat. Place the marinated beef on metal skewers. Alternatively, you can use wooden skewers that have been soaked in water for at least 30 minutes (this prevents the skewers from scorching on the hot grill).
Place the skewers on the grill, cover the grill, and cook for 3 minutes. Flip the kabobs and cook for approximately 3–4 minutes more, or until the beef is cooked to medium.
The beef cubes should still be slightly squishy when you press on them, which means they will be tender (and not overcooked!).
How to grill vegetable kabobs
Vegetable kabobs are best cooked separately from the beef kabobs. The cooking times are different, so it ensures that the veggies will be perfectly cooked.
To grill the kabobs, thread the marinated veggies onto skewers. I did mushrooms on their own skewers, and bell peppers and asparagus on other skewers.
Then cook the skewers for 4 minutes, flip, and cook for an additional 4 minutes. The veggies should be tender and still retain their bright, vibrant color.
What to serve with steak kabobs
Rice is a great accompaniment to these Steak Kabobs with Italian Marinade. White rice, brown rice, or wild rice are all great choices.
Potato salad or baked beans are a nice option too. Here’s my family’s recipe for Grandma’s German Potato Salad.
And here’s a recipe for Baked Calico Beans (with beef and bacon!).
Along with the kabobs, a Mississippi Mud Ice Cream Pie is a delicious dessert!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Italian Marinated Steak and Vegetable Kabobs
- Wooden or metal skewers
For the kabobs:
- 3 lbs top sirloin steak
- 16 oz baby bella mushrooms
- 2 bell peppers
- 1 bunch asparagus
- 1⅓ cups Italian vinaigrette, store bought or use the recipe below
- 2 teaspoons sea salt
- 12 oz wild rice (I used 2 boxes of Uncle Ben's long grain and wild rice)
For the vinaigrette:
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- ⅔ cup olive oil
- 1 teaspoon granulated sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 1½ teaspoons sea salt
For the vinaigrette:
- In a jar with a tight-fitting lid, combine the Italian vinaigrette ingredients. Screw the lid on and shake vigorously until the vinaigrette ingredients are combined.
For the kabobs:
- Cut the sirloin steak into 1-inch cubes. Place in a bowl or a container with a lid, and pour half of the Italian vinaigrette over the top. Stir to coat the steak. Cover and place in the refrigerator for up to 24 hours.
- Two hours before you’d like to serve the meal, slice the mushrooms in half. Cut the peppers into 1-inch cubes. Cut the ends off of the asparagus, and cut the asparagus into 2–3 inch segments.
- Place in a bowl or a container with a lid, and pour the remaining Italian vinaigrette over the top. Stir to coat the vegetables. Cover and place in the refrigerator.
- 30–40 minutes before you’d like to serve the meal, heat a grill to medium high heat (or before that if you’re using charcoal).
- Cook the wild rice according to package instructions.
- Remove the steak and vegetables from the refrigerator. Thread the steak and vegetables onto skewers. I threaded them onto separate skewers since the cooking time is slightly different.
- Sprinkle 1½ teaspoons of kosher salt over the kabobs. Using grilling tongs to keep your hands away from the heat, brush the grill with a paper towel soaked in a little canola oil to make the surface non-stick.
- Place the vegetable skewers on the grill and grill for 4–5 minutes per side (flipping once), or until tender and charred in places.
- Place the steak skewers on the grill and grill for 3–4 minutes per side (flipping once) for medium, or until your desired doneness is reached.
- When the rice is done cooking, fluff it with a fork and transfer to a serving platter. Place the grilled steak and vegetable skewers on top. Serve immediately.
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