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On those days when you need a meal that’s as comforting as it is convenient, I’ve got just the recipe for you: Steak Kabobs in the Oven. This recipe combines tender, marinated sirloin steak with a colorful medley of vegetables, all cooked to perfection on skewers in your oven. It’s a recipe we’ve come to love for a quick weeknight dinner or a crowd-pleasing appetizer for casual get-togethers. Try it once and I’m confident they’ll become a favorite in your home, too.

Steak kabobs with mushroom, belly pepper and onion on a tray.

What I love most about this recipe is how easy it is to customize based on your tastes and what you have on hand. The savory marinade infuses the steak with a delicious blend of soy sauce, Worcestershire sauce, balsamic vinegar, and aromatic spices, while the vegetables can be easily swapped out to feature your favorites. And since everything cooks together in the oven, you can enjoy the taste of grilled meat and veggies year-round, without ever having to fire up the outdoor grill or worry about the weather putting a damper on your dinner plans.

Ingredients You Need

Ingredients for Steak Kabobs in the Oven arranged in bowls on a granite surface.

For The Steak And Marinade

  • Top Sirloin Steak: I always look for a nicely marbled cut with a rich, red color. The marbling is key for tender, flavorful bites, and that color tells you it’s fresh.
  • Olive Oil: Don’t skimp here – a good, extra-virgin olive oil makes a big difference in the flavor of the marinade.
  • Soy Sauce: I prefer a low-sodium variety so I can control the saltiness of the dish. 
  • Worcestershire Sauce: This savory sauce is a key flavor in the marinade, adding an extra dose of umami.
  • Balsamic Vinegar: Splurge on a well-aged, high-quality balsamic for a marinade that’s sweet and complex.
  • Honey: While any honey will do, I love using a local, wildflower variety for a subtle floral note.
  • Garlic: Please use fresh garlic cloves here. The flavor is unbeatable, and it’s worth the little bit of extra effort.
  • Black Pepper: Put down the pre-ground stuff and reach for whole peppercorns and a grinder. There is a big difference in aroma and flavor.
  • Smoked Paprika: If you haven’t tried smoked paprika yet, this recipe is the perfect excuse. It adds such a lovely, smoky depth to the marinade.
  • Dried Thyme: Check that your thyme is still fresh and fragrant – it really makes a difference in the final dish.
  • Red Pepper Flakes: I like to add just a touch of heat to the marinade, but if spice isn’t your thing, feel free to leave these out.

For the Vegetables

  • Button Mushrooms: Firm, smooth, and tightly closed – that’s what you’re looking for in a good mushroom. Avoid any that are slimy or discolored.
  • Bell Peppers: Look for peppers that are firm, shiny, and brightly colored. They should feel nice and heavy in your hand.
  • Red Onion: Look for an onion that’s firm and heavy, with tight, papery skin. Avoid any with soft spots or signs of sprouting.
Closeup of steak kabobs on skewers.

7 Key Recipe Tips

  1. Marinate the steak for at least 2 hours, but if you have the time, overnight is even better. This allows the flavors to really penetrate the meat, giving you a more flavorful end result.
  2. When threading the skewers, make sure to leave a little space between each piece of beef and vegetable. This helps everything cook more evenly and allows the heat to circulate properly.
  3. Preheat your oven with the empty grill pan inside. This might seem like an extra step, but it makes a big difference. The hot pan will give your kabobs a nice sear as soon as they hit the surface, locking in those juices.
  4. Don’t be afraid to mix up the vegetables based on what you have on hand or what’s in season. Zucchini, yellow squash, and cherry tomatoes all make great additions to these kabobs.
  5. Keep an eye on the kabobs as they cook, and don’t be afraid to adjust the cooking time based on your preferred doneness for the steak. For medium-rare, aim for an internal temperature of 135°F.
  6. Let the kabobs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, giving you a more tender and flavorful bite.
  7. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before threading on the meat and vegetables. This helps prevent them from burning in the hot oven.

How to Store and Reheat

Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat the kabobs directly from the refrigerator on a baking sheet in a 350°F oven for 10-15 minutes, until warmed through. If you have a lot of leftovers, try these Steak Enchiladas.

Steak kabobs on a serving tray with fresh greens in a bowl.

These kabobs are a go-to in my kitchen for so many reasons – they’re easy to make, endlessly customizable, and always a hit with family and friends. The savory marinade, the vibrant vegetables, and the convenience of oven-cooking make them worthy of your meal rotation – you won’t be disappointed!

How to Make Steak Kabobs in the Oven

Start by combining your sirloin steak cubes with the marinade and refrigerate for at least 2 hours, or overnight if you have the time – the longer it stands the more the flavors will penetrate the meat.

When you’re ready to cook, preheat your oven to 425°F with your grill pan inside. While the oven heats up, thread your marinated steak and seasoned vegetables onto skewers, leaving a little space between each piece.

Arrange the kabobs on the hot grill pan and cook for 10-15 minutes, flipping once halfway through, until the steak is cooked to your liking and the vegetables are tender and slightly charred. Let the kabobs rest for a few minutes before serving, then enjoy!

Steak Kabobs in the Oven

5 from 1 vote
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Course: Main Course
Cuisine: American
Calories: 311
Servings: 6 kabobs


  • 6 metal skewers or wooden skewers soaked for 30 minutes or longer


For the Steak and Marinade

  • 1 1/2 pounds top sirloin steak
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 3 large cloves garlic minced
  • 1 teaspoon freshly ground black pepper or more
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional

For the Vegetables

  • 12 small whole button mushrooms or 6 medium mushrooms halved
  • 2 small bell peppers any color, cut into 1 1/2-inch pieces
  • 1 medium red onion cut into 1 1/2-inch chunks
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

For the Grill Pan

  • vegetable oil such as avocado oil or other neutral flavored, high heat oil


For the Steak

  • Cut steak into into 1 1/2-inch cubes; set aside.
  • In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, honey, garlic, black pepper, thyme, smoked paprika, dried thyme and red pepper flakes (optional). Add steak cubes and toss well to coat; cover and refrigerate for at least 2 hours and up to a day in advance.

For the Vegetables

  • About an hour before you plan to assemble and cook the kebabs, add mushrooms, bell peppers, and red onion to a large bowl. Drizzle with 2 tablespoons olive oil and season with salt and pepper; stir until well coated. Cover and refrigerate for at least 30 minutes and up to 1 hour.

To Assemble and Cook the Kebabs

  • Add cast iron grill pan to cold oven and preheat oven to 425˚F. (recipe note #1)
  • Thread marinated beef cubes alternately with the vegetables evenly onto 6 skewers. (If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.)
  • Remove preheated grill pan from oven with oven mitts, and brush lightly with vegetable oil. Arrange kabobs in a single layer on grill pan (they should sizzle when they touch the pan). Place in oven and cook 10-15 minutes, flipping kabobs halfway through cooking time, until the beef is cooked to your desired doneness and the vegetables are tender and slightly charred.
  • Remove grill pan from oven and transfer kabobs to platter. Let stand 5 minutes before serving.


  1. If you don’t have an oven-safe grill pan, cook kabobs in a single layer on an oven-safe rack inside a foil lined rimmed baking sheet (or line a baking sheet with aluminum foil if you don’t have an oven-safe rack). Increase the cooking time by a minute or two using this method. 
  2. Note that recipe time does not include marinating time, which can be anywhere from 2 to 24 hours.


Calories: 311kcal | Carbohydrates: 10g | Protein: 27g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 646mg | Potassium: 626mg | Fiber: 1g | Sugar: 7g | Vitamin A: 889IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Dontay Lesser says:

    5 stars
    Delicious 😋 too bad I can’t add photos to this website that way I can share it with you

    1. Marissa Stevens says:

      aww…I’m so glad you enjoyed these!! I’d love to see your photos – if you’re on social media, please tag me @pinchandswirl or send me an email with your photos attached and I’m happy to share them!

  2. Mimi Rippee says:

    Well this is a fabulous idea for me, because my stove’s vent isn’t working! Great recipe.

    1. Marissa Stevens says:

      I hope you’ll enjoy them, Mimi!