These Grilled Steak and Veggie Skewers are a simple, flavorful way to enjoy a summer meal. The sirloin gets a big boost from a bold marinade and cooks up quickly with zucchini ribbons and cherry tomatoes. It’s a great option whether you’re grilling for a crowd or just putting together an easy weeknight dinner.
They’re also easy to prep ahead. You can marinate the beef overnight and get the vegetables ready earlier in the day, so everything’s ready to go when it’s time to cook.
Perfect for barbecues, family meals, or whenever you want something fast and tasty. You can also switch up the vegetables based on what you have.
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Ingredients
For the marinade and steak:
- Garlic – Use fresh garlic. You won’t get nearly enough flavor from jarlic.
- Soy sauce – You can use tamari instead.
- Worcestershire sauce – Yes, this is a lot of Worcestershire sauce, but you need to add big flavor to the meat so that it tenderizes and flavors it.
- Granulated sugar – You can use honey, but the honey might burn on the meat if you’re not careful.
- Dijon mustard
- Smoked paprika – Use hot or mild smoked paprika, your choice.
- Olive oil
- Beef sirloin steak
For the skewers:
- Wooden or metal skewers
- Zucchini – Or cut into ¼-inch thick slices if you don’t feel like getting fancy.
- Cherry or grape tomatoes – Leave them whole.
- Kosher salt and freshly ground black pepper
How to Make Grilled Steak and Veggie Skewers
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by making the marinade. In a medium bowl, whisk together the garlic, soy sauce, Worcestershire, sugar, Dijon mustard, cayenne (if you’re using it), and 1 tablespoon of olive oil until the sugar dissolves completely.
Trim any excess fat from the steak and cut it into 1-inch pieces. Add the steak to the marinade, mix to coat, then cover with reusable silicone lid, and chill in the fridge for at least 2 hours—or overnight for deeper flavor.
If you’re using wooden skewers, soak them in water for 30 minutes so they don’t burn on the grill. While they soak, prep the vegetables. Use a Y-peeler to slice zucchini into wide ribbons (you’ll need about 48). Place the ribbons and cherry tomatoes in a large bowl, drizzle with the remaining tablespoon of olive oil, sprinkle with salt and pepper, and toss gently.
To build the skewers, thread on a piece of steak, two folded zucchini ribbons, another piece of steak, and a tomato. Keep repeating this pattern until all skewers are filled—you’ll end up with around 12 total.
Heat your grill to medium-high (about 400°F). Clean and oil the grates using long-handled grill tongs and a paper towel dipped in oil.
Place the skewers on the grill, close the lid, and cook for 3 minutes. Flip and grill for another 3 minutes with the lid closed. The steak should have a good sear, and the veggies should be just tender. Cook longer if you prefer your steak more well done.
Once done, move the skewers to a clean plate, let them rest for 3 minutes, and serve warm.
Chef Jenn’s Tips
- The right cut of meat matters. Sirloin is ideal; it stays juicy and cooks quickly.
- A Y-peeler makes zucchini ribbons fast and even.
- Avoid crowding the grill so the skewers cook evenly.
- For best results, marinate the steak overnight.
Recommended
Make It A Meal
These skewers go well with rice pilaf, grilled flatbread, or pasta salad. Add a dipping sauce like tzatziki, chimichurri, or garlic aioli for extra flavor. A cold drink on the side, and you’re all set.
Storage
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently in a skillet or oven. Skip the microwave to avoid chewy steak. While the skewers don’t freeze well assembled, the raw marinated meat can be frozen for later use.
Grilled Steak and Veggie Skewers
Ingredients
For the marinade and steak:
- 5 cloves garlic minced
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons granulated sugar
- 1½ teaspoons Dijon mustard
- ¼ teaspoon smoked paprika
- 2 tablespoons olive oil divided, plus more for the grill
- 1½ pounds beef sirloin steak about 1 inch thick, trimmed and cubed
For the skewers:
- 12 wooden or metal skewers 10 to 12 inches long
- 2 medium zucchini shaved into ribbons
- 1 pint cherry or grape tomatoes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Combine garlic, soy sauce, Worcestershire, sugar, Dijon mustard, paprika, and 1 tablespoon of olive oil in a medium bowl. Stir until the sugar dissolves.
- Trim the steak and cut it into 1-inch cubes. Place the cubes in the marinade and stir to coat. Cover and refrigerate for at least 2 hours, or leave overnight for maximum flavor.
- If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn on the grill.
- Use a Y-peeler to shave the zucchini into ribbons—about 48 pieces. Combine the ribbons and cherry tomatoes in a large bowl. Add the remaining tablespoon of olive oil, season with salt and pepper, and toss gently to coat.
- Thread the ingredients onto each skewer in the following order: one cube of steak, two folded zucchini ribbons, another steak cube, then a tomato. Continue until all the ingredients are used—you should end up with around 12 skewers.
- Set your grill to medium-high heat (about 400°F). Clean the grates and lightly oil them using tongs and an oiled paper towel.
- Place the skewers on the grill with space between them. Close the lid and cook for 3 minutes. Flip and cook another 3 minutes with the lid closed. The steak should be seared and the vegetables just tender. Adjust cooking time based on how done you like your steak.
- Move the skewers to a clean plate and let them sit for 3 minutes before serving.
Notes
Chef Jenn’s Tips
- Sirloin is ideal—it stays juicy and cooks quickly.
- A Y-peeler makes zucchini ribbons fast and even.
- Avoid crowding the grill so the skewers cook evenly.
- For best results, marinate the steak overnight.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.