There are certain meals that instantly take you back—back to summer evenings when the sun dipped low, the cicadas hummed, and the smell of something wonderful drifted across the yard before you even knew what was for dinner. Steak kebabs are one of those meals.
In our house, kebabs weren’t fancy. They were practical, colorful, and full of flavor—chunks of good beef stretched just a little further by vegetables, threaded onto skewers that Dad inevitably overfilled. Someone always burned their fingers pulling them off the grill too soon, and someone else always claimed the end piece because it was “more done.”
This is that kind of recipe. The one that belongs outside, cooked slowly, with time to talk and laugh while the grill warms up. It’s not rushed food. It’s together food.
Below is my tried-and-true, deeply flavorful steak kebab recipe—the way it’s been made for decades, with simple ingredients, real marinades, and just enough patience to let the grill do its magic.
Why Steak Kebabs Became a Backyard Staple
Long before pellet grills, smart thermometers, and viral marinades, kebabs were a practical solution. You could stretch a good cut of steak, use up vegetables from the fridge or garden, and cook everything evenly over open flame.
In the 60s, 70s, and 80s, kebabs showed up everywhere—church picnics, neighborhood cookouts, family reunions. They were festive without being fussy. Colorful without being complicated.
And somehow, they always tasted better eaten outside.
Ingredients (The Classic Way)
For the Steak Kebabs
2 lbs good-quality steak, cut into 1½-inch pieces (ribeye is ideal)
10 small button mushrooms
1 large red onion, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 medium potatoes, cut into 1½-inch pieces
1 bunch asparagus
For the Marinade
¼ cup extra virgin olive oil (EVOO)
5 tablespoons minced garlic
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
Pinch of red pepper flakes
The Marinade: Where the Flavor Begins
This marinade isn’t trendy or complicated—and that’s exactly why it works.
The olive oil carries the flavor, the garlic does the heavy lifting, Worcestershire adds depth, and the parsley gives it that unmistakable “home-cooked” aroma that fills the kitchen the moment everything is mixed together.
How to Marinate the Steak
Combine EVOO, garlic, salt, pepper, onion powder, Worcestershire sauce, parsley, and red pepper flakes in a bowl or heavy-duty resealable bag.
Add the steak pieces and toss until well coated.
Seal and refrigerate for at least 2 hours, or overnight for maximum flavor.
Old kitchen wisdom: Good steak doesn’t need to be drowned—just gently introduced to flavor and given time.
Remove the steak from the refrigerator about 30 minutes before grilling so it cooks evenly.
Why the Potatoes Need a Head Start
If you’ve ever bitten into a kebab and found perfect steak next to rock-hard potatoes, you already know why this step matters.
Pre-Cooking the Potatoes
Heat a lightly oiled skillet over medium-high heat.
Add the potato pieces.
Brown lightly on all sides for 6–8 minutes.
Remove and set aside.
They don’t need to be fully cooked—just softened enough to finish on the grill without overcooking the steak.
Asparagus: Simple and Separate
Asparagus cooks far faster than steak or potatoes, so it’s best grilled on its own.
Toss asparagus with a drizzle of EVOO, salt, and pepper.
Grill over medium heat for 3–5 minutes, turning once.
Remove and set aside.
It should be tender with a little bite—not limp.
Preparing the Grill (This Matters More Than You Think)
A properly prepared grill prevents sticking and ensures those beautiful grill marks.
Preheat the grill to medium heat.
Brush the grates generously with EVOO or oil-soaked paper towels.
Make sure the grill is fully heated before adding kebabs.
Assembling the Kebabs
This is where the meal starts to look like something special.
Thread onto skewers, alternating ingredients:
Steak
Red onion
Bell pepper
Potato
Mushroom
Repeat until the skewer is full, leaving just a bit of space between pieces.
Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Grilling the Steak Kebabs
Place the kebabs on the grill and let them cook undisturbed for a few minutes before turning.
Cooking Times
Grill for about 3 minutes per side for medium-well steak.
Turn gently, cooking all four sides evenly.
Doneness Guide
Medium-rare: 2–2½ minutes per side
Medium: 3 minutes per side
Medium-well: 3½–4 minutes per side
Avoid pressing down on the meat—those juices belong inside.
Resting: The Step Everyone Skips (But Shouldn’t)
Once off the grill, let the kebabs rest for 5 minutes.
This allows the juices to redistribute, keeping every bite tender and flavorful.
Sprinkle with fresh parsley just before serving.
How These Kebabs Were Meant to Be Served
This is not a plate-and-run meal. Steak kebabs belong at the table with sides passed around and seconds encouraged.
Perfect pairings include:
Garlic butter rice
Grilled corn on the cob
Simple garden salad
Warm pita or flatbread
And maybe a cold drink sweating on the table nearby.
Storage & Leftovers
If you’re lucky enough to have leftovers:
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or covered in the oven at low heat.
Leftover steak kebabs also make excellent wraps or chopped steak salads the next day.
Frequently Asked Questions
What’s the best steak for kebabs?
Ribeye is ideal for tenderness and flavor, but sirloin or strip steak also work well. Avoid very lean cuts, which can dry out.
Can I make steak kebabs ahead of time?
Yes. You can marinate the steak and prep the vegetables up to a day in advance. Assemble just before grilling.
Can these be cooked indoors?
Absolutely. Use a grill pan or cast-iron skillet over medium-high heat.
How do I prevent sticking?
Make sure the grill is hot and well-oiled before adding kebabs.
Can I freeze marinated steak?
Yes. Freeze steak in the marinade for up to 2 months. Thaw overnight in the refrigerator before using.
A Final Thought from My Kitchen
Steak kebabs aren’t about perfection. They’re about patience, fire, and food shared with people you care about. They’re the kind of meal that tastes better eaten slowly, with your plate balanced on your lap and the smell of the grill still hanging in the air.
Some recipes chase trends. This one just stays.
And that’s why it’s worth keeping.