Grilled Steak and Veggie Skewers

Four grilled meat and vegetable skewers with zucchini and cherry tomatoes on a parchment-lined wooden tray, with a sauce boat and salt and pepper shakers in the background.

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Grilled Steak and Veggie Skewers

Grilled Steak and Veggie Skewers are a colorful, protein-packed meal perfect for summer grilling. Cubes of juicy steak are marinated and threaded onto skewers with bell peppers, zucchini, onions, and more, then grilled until smoky and tender. This easy, low-carb dinner is ideal for cookouts or quick weeknight meals.

Prep Time25

Cook Time5

Marinate Time2

Total Time2 30

Course: main dish

Cuisine: American

Keyword: BBQ skewers, beef and vegetable skewers, grilled steak skewers, steak kabobs, summer grilling

Servings: servings

Calories: 281kcal

Author: Chef Jenn

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