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In about 30 minutes, my recipe for Steak Kabobs in the Oven gives you juicy bites of steak and tender, lightly charred vegetables. An easy dinner anytime, in any season, no grill required!
Getting authentic grilled flavor indoors can be a challenge, but these Steak Kabobs in the Oven really deliver. I love this recipe for its grilled-without-the-grill taste using a simple technique and a truly fantastic marinade. It’s a recipe I turn to all the time for a quick weeknight dinner or for casual get-togethers with friends.
Think of this version as a place to begin because you’ll find that these kabobs are endlessly customizable. You can swap in your favorite vegetables based on the season, or even double the batch for planned leftovers. (Just make sure that the vegetables you choose cook at about the same pace.) The convenience of making kabobs in the oven means you never have to worry about the weather putting a damper on your dinner plans!
Table of Contents
Why This Recipe Works
- Grilled Flavor Without the Grill: The secret to this recipe is a very hot, preheated pan in the oven to get that same great sear on the steak and vegetables that you get from an outdoor grill.
- A Marinade That Guarantees Tenderness: Though the marinade is undeniably delicious, it’s about more than taste. The blend of soy sauce, balsamic, and spices tenderizes the steak while it infuses with flavor so every bite is juicy and delicious.
- A Complete, Customizable Meal: This is a true one-pan dinner. You’ll cook the steak and vegetables together, and you can easily change the vegetables based on what’s in season or what you have on hand.
Ingredients for Steak Kabobs
For The Steak And Marinade
- Top Sirloin Steak: I always look for a nicely marbled cut with a rich, red color. Sirloin is my standard choice. It has a great balance of flavor and tenderness, and is more economical than many cuts. That said, a New York strip also works wonderfully.
- Olive Oil: This is a key part of the marinade, so I use a good-quality extra-virgin olive oil.
- Soy Sauce: I like a low-sodium version so I can control the saltiness of the dish, but use what you have on hand.
- Worcestershire Sauce: There’s nothing else quite like this savory sauce. It’s a a key flavor in the marinade that adds an extra dose of umami.
- Balsamic Vinegar: If you have a nice aged balsamic, use it here. It adds a sweet complexity that cheaper, sharp balsamic just can’t match.
- Honey: This is just a little sweetness for balance against the salt and vinegar. Any honey you have on hand is great.
- Garlic: Use fresh garlic cloves here instead of granules or powder. The flavor is unbeatable, and it’s really worth that little bit of extra effort.
- Black Pepper: Freshly ground is always best.
- Smoked Paprika: If you haven’t tried smoked paprika yet, this recipe is the perfect excuse. It adds a lovely, smoky depth that really enhances the “grilled” flavor without the potentially phony flavor of liquid smoke.
- Dried Thyme: As with all dried herbs, check that your thyme is still fresh and fragrant.
- 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
- Vegetables: For the best kabobs, look for vegetables that feel firm and are heavy for their size. Mushrooms should be smooth and tightly closed; peppers and onions should be firm with shiny skin.
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!
Pro Tips
- The Secret to Juicy Steak with Big Flavor: Time in the marinade is important with this recipe. Be sure to marinate the steak for 2 hours minimum, but overnight is even better. This allows the marinade to really penetrate the meat for even better flavor and juiciness.
- Why a Hot Pan is a Must: You want to hear a good sizzle sound when the kabobs hit the pan. This means preheating your pan in the oven before adding the kabobs. It’s a non-negotiable for getting the initial sear that helps lock in the juices and gives you those nicely charred edges.
- Don’t Skip the Rest: It’s tempting to serve the kabobs right away, but it’s best to let them rest for a few minutes first. This simple step gives the juices time to settle into the steak.
Recipe Variations
- Use Different Vegetables: 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.
- Add a Dipping Sauce: Serve these with an herbaceous chimichurri or a simple horseradish sauce or even Garlic Aioli for decadent dipping.
Spicy Steak Kabobs: Add a pinch or even more of crushed red pepper flakes or cayenne pepper to the marinade for some spicy kick.
Make-Ahead, Storage and Reheating
I try to marinate the steak the night before so dinner prep the next day is even faster. That said, 2 hours in the marinade is enough for great flavor and texture. The leftovers are also excellent – even cold! Store them in an airtight container in the refrigerator for up to 3 days. Reheat the kabobs gently on a baking sheet in a 350°F oven for 10-15 minutes, until just warmed through. Or remove the steak and vegetables from the kabobs and reheat in a skillet over medium-low heat in a little oil. If you have a lot of leftovers, try these Steak Enchiladas.
FAQ
Top sirloin is my choice for the best balance of flavor, tenderness and affordability. If you’re looking to splurge, filet mignon or a New York strip are great choices.
It really comes down to three things: start with a good cut of beef, let the marinade work its magic for at least two hours to tenderize it and, most importantly, do not overcook it. An instant-read thermometer will help you pull the steak from the oven when it’s still perfectly juicy.
I turn to this recipe for steak kabobs for so many reasons: they’re easy to make, endlessly customizable. And family and friends love them, always amazed that they came out of the oven and not off the grill. Try it once and I bet it will be a favorite of yours too!
More unique, oven baked recipes
Steak Kabobs in the Oven
Video
Equipment
- 6 metal skewers or wooden skewers soaked for 30 minutes or longer
Ingredients
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
Instructions
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.
Notes
- 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.
- Note that recipe time does not include marinating time, which can be anywhere from 2 to 24 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve left a lot of recipe ratings over the years (but only if I have something nice to say). Lots of great recipes out there; however, this is the first one that I have to say, “Outstanding.” I marinated over night. I had to use the rack inside of the baking sheet method. It turned out just superb. Outstanding.
Now I’m on the hook with my fam to make this sooner than later.
Delicious 😋 too bad I can’t add photos to this website that way I can share it with you
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!
Well this is a fabulous idea for me, because my stove’s vent isn’t working! Great recipe.
I hope you’ll enjoy them, Mimi!