Soy-Honey Steak Kabobs
A Choose-Your-Own-Adventure Meal
Grilling is the theme song of summer. Throw meat and veggies on the BBQ, and dinner is done. Marinate them with ginger, soy and honey and the tune gets even better.
Kabobs are a make-your-own adventure meal, which works great for families. Set out all the veggies, onions and marinated steak and let your people make their own kabobs. I have one kiddo who doesn’t like mushrooms, so she leaves them out. Another loves bell peppers, so she loads up on those!
Simple to prep and quick to assemble, these kabobs are a super fast dinner. Start by whisking together the marinade. Add the cubed meat to the marinade and toss to combine. Then cut all the vegetables you’ll be using. Lastly, let everyone assemble their kabob and return them to the marinating dish. Once the skewers go on the grill, the marinade will need to be tossed.
Steak for Kabobs
You can use a less expensive cut of sirloin steak, but I love to use boneless rib-eyes. They’re tender, full of flavor and they’re a quick-cooking cut of meat. I buy two small boneless rib-eyes to feed my family of five. Stew meat isn’t a good choice for grilling.
What should I serve with kabobs?
A big old green salad or caesar salad and maybe a side of steamed rice or rice pilaf. The steak kabobs are stacked with vegetables, so there’s no need for a veggie side dish. If you want a sauce on the side, I love this with chimichurri or chermoula. The marinade flavors in the kabobs might be Asian, but they pair well with herby green sauces.
How do you cut steak for kabobs?
It’s easy! Just cube the steak in 1 to 1 1/2-inch pieces, and keep the vegetable cubes roughly the same size.
Should I use metal or wood skewers?
Soak wood skewers in water for about 20-30 minutes ahead of time so they don’t char or catch fire on the grill. Metal skewers conduct heat as they warm up on the grill and can make the steak overdone. Both work well, just decrease the cooking time slightly if you use metal skewers.
Looking for more grilling recipes?
Soy-Honey Steak Kabobs
- 1/4 cup low-sodium soy sauce, tamari or coconut aminos
- 2 tablespoons red wine vinegar or rice vinegar (unseasoned)
- 1/2 teaspoon granulated garlic powder
- 3 tablespoons honey
- 1/4 cup neutral-flavored oil (avocado or grapeseed oil)
- 1 green onion, white and green part sliced thin
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 1/2 pounds top sirloin steak or boneless ribeye, cut into 1-inch cubes
- 1-2 large bell peppers, any color, cut in 1-inch cubes
- 1 medium red onion, cut into 1-inch cubes
- 1/2 pound button mushrooms, stems removed and brushed clean
- 1 zucchini or yellow squash, slice into ½-inch pieces
- About 10 bamboo or metal skewers
- Marinate the meat: In a medium bowl, whisk together the marinade ingredients and add the cubed meat. Let marinate at room temperature for at least 20-30 minutes, or cover and refrigerate for several hours or even overnight.
- If using wood or bamboo skewers, soak them in water for at least 30 minutes before grilling. This will help prevent them from catching fire and flaming up on the grill.
- Taking care not to poke yourself, thread the meat and vegetables onto bamboo skewers or metal skewers.
- Using double skewers will help you turn the kebabs on the grill and keep them from rotating around the skewer. Or you can make an “s” motion while threading the meat to keep them from rotating. Note: If you keep a little space between the pieces of meat and vegetables, they will grill more evenly. Return the completed kebabs to the marinade.
- Preheat grill to medium-high. Add the kabobs to the grill and discard any remaining marinade. Cook for about 8 minutes, depending on how hot your grill is, and how well done you would like your meat, turning half way through. The internal temperature in the middle of the meat should reach 125 degrees for rare steak. Let rest 5 minutes before serving.