Easy Grilled Steak and Vegetable Kabobs

There’s something about threading steak and veggies onto skewers that makes an ordinary Tuesday feel like a backyard party. I started making these kabobs last summer when my neighbor brought over a gorgeous bag of bell peppers from her garden — and I just grabbed whatever else I had on hand. My husband said they were better than any steakhouse, and honestly? He wasn’t wrong. The garlic herb marinade does all the heavy lifting, and the whole thing comes together faster than you’d think.

aka The Backyard Party Skewers

Ingredients

• 2 lbs sirloin steak, cut into 1.5-inch cubes
• 2 medium bell peppers (red and yellow), cut into 1.5-inch pieces
• 1 large red onion, cut into 1.5-inch chunks
• 1 medium zucchini, sliced into 1/2-inch thick rounds
• 8 oz cremini mushrooms, halved if large
• 3 tablespoons avocado oil
• 2 tablespoons coconut aminos
• 1 tablespoon raw honey
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• Juice of 1 lemon (about 2 tablespoons)

Instructions

1. Make the marinade: In a large bowl, whisk together avocado oil, coconut aminos, raw honey, minced garlic, rosemary, thyme, smoked paprika, black pepper, sea salt, and lemon juice until well combined.
2. Marinate the steak: Add the sirloin cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Prep the veggies: While the steak marinates, cut the bell peppers, red onion, zucchini, and mushrooms. Toss them lightly with a drizzle of avocado oil and a pinch of salt.
4. Thread the skewers: Alternate steak cubes with vegetables on metal or pre-soaked wooden skewers. Leave a small gap between pieces for even cooking.
5. Preheat the grill: Heat your grill to medium-high (around 400–450°F). Clean and oil the grates with a paper towel dipped in avocado oil.
6. Grill the kabobs: Place skewers on the grill and cook for 10–12 minutes total, turning every 3 minutes, until the steak reaches 135°F internally for medium-rare (or 145°F for medium). The vegetables should be tender with nice char marks.
7. Rest and serve: Remove from grill and let rest for 3–5 minutes. Squeeze a little extra lemon juice over the top and garnish with fresh herbs.

Tips

• Use sirloin or NY strip for the best balance of flavor and tenderness — avoid lean cuts like eye of round that can dry out on the grill.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
• Cut all vegetables to roughly the same size as the steak cubes so everything cooks evenly.
• Don’t skip the resting time — it lets the juices redistribute so every bite is perfectly juicy.
• These are amazing served over cauliflower rice or with a simple side salad.