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Marinated Beef Kabobs use NY Strip steaks marinated in the BEST carne asada marinade with lots of yummy veggies. Easy and flavorful- a must-make grilling recipe.
These Marinated Beef Kabobs are your new summertime staple, get that grill ready- it’s grilling season! These are one of our go-to dinnertime recipes and we just can’t get enough.
They are super easy to put together and you can pretty much use any of your favorite colorful veggies to add to this recipe that you like. We switch it up from time to time, my favorite recipes are versatile ones like this one.
I kept it simple today and use zucchini, onions, and peppers, delish! I love that they can be a whole meal on their own, or add your favorite sides.
When I say these are the best steak shish kabobs I have ever had… I mean it. It’s all about that delicious steak marinade.
I might be biased because it’s my recipe but I’m honestly not joking with you when I say they are just that delicious.
Sweet, juicy, with a hint of smoke from the grill, you will most definitely make these again and again.
At least that is what we do, you already know I love grilling but Marinated Beef Kabobs are one of my favorites, but also one the whole family will love.
Some of our other favorite grilling recipes that we have on our site include Sticky Grilled Chicken Wings, Cheeseburgers, and Herb Marinated Grilled Pork Chops!
WHY THIS RECIPE WORKS:
- With simple ingredients, this easy recipe comes together quickly.
- You can add any of your favorite vegetables that you like to these juicy steak kabobs.
- Kebab recipes are a great way to serve a lot of guests, you can double or triple the recipe as needed.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- NY strip steak or other tender steaks
- Olive oil
- Soy sauce
- Scallions
- Garlic
- Lime juice
- Ground cumin
- Light brown sugar
- Cilantro
- Bell peppers: red bell peppers, green bell peppers, or any color you prefer (red peppers are my favorite)
- Red onion
- Zucchini
HOW TO MAKE MARINATED BEEF KABOBS:
- Cut the steak into 1 & 1/2 inch cubes, set aside.
- Mix together the oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro in a gallon-sized ziplock bag.
- Add the steak cubes, and massage the marinade into the meat. Place in the refrigerator for at least one hour up to overnight.
- When you are ready to assemble the kabobs, cut the peppers and onions into 1 & 1/2-inch cubes.
- Slice the zucchini into 1/2-inch rounds.
- Skewer the veggies and the meat cubes on 6 skewers. (I like to use metal skewers)
- Bring the remaining marinade to a boil, take off the heat.
- Prepare the grill and grill grates, make sure it is clean and very hot before cooking over medium-high heat to high heat.
- Cook until your desired temperature, turning occasionally to get grill marks and a nice char on all sides. Brush with the marinade every time you flip the kabobs, concentrating on the veggies.
- I pulled the kabobs off at an internal temperature of the steak at 135°F degrees for medium-rare. The amount of time on the grill may vary due to how well done you want your steak. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
ARE STEAK KABOBS HEALTHY?
Yes, if you are trying to live a healthy life, grilling can add so much great flavor and keep the calories down.
Plus, I love to add lots of veggies, which helps keep you full and is an easy way to get all your veggies in!
WHAT KIND OF SKEWERS ARE THE BEST TO USE?
I have a lot of metal skewers on hand, so that is what I usually use.
You can also use wooden skewers or bamboo skewers. Just make sure to soak them for at least 30 minutes or up to overnight.
WHAT OTHER STEAK CAN I USE?
While we love the NY Strip, you can use other cuts of steak for this recipe to reduce the cost.
You can use Filet Mingon (beef tenderloin) or top sirloin steak.
These are the other cuts that I would recommend, as they are tender and make great beef kabobs.
WHAT ARE SOME OTHER VEGETABLES I CAN USE?
You can add these colorful vegetables in addition to the recipe as stated or use as a replacement, here are some other fresh veggies ideas:
- Cherry tomatoes
- Mushrooms
- Summer squash
- Corn on the cob cut into minis
- Eggplant
WHAT CAN I SERVE THIS WITH?
All of your favorite summer sides! Here are our favorites:
- Potato salad
- Veggie Kabobs – try our Grilled Vegetable Kebabs
- Creamy Green Pea Salad with Ham
- Marinated Cold Green Bean Salad Recipe with Tomatoes
- The BEST Creamy Macaroni Salad with Peas Recipe
- Easy Five Bean Salad Recipe with Vinaigrette Dressing
- Chick-fil-A Mac and Cheese Recipe
- Grilled Corn
- Baked Asparagus Fries
- Oven Roasted Brussel Sprouts
- Jalapeno Cornbread
- Corn and Tomato Salad
- Easy Grilled Asparagus Recipe (Ready in Under 15 Minutes!)
ANY OTHER ADDITIONS OR SUBSTITUTIONS?
Some quick ideas for additions:
- Lemon Juice: Add a squeeze of lemon juice for extra brightness.
- Black Pepper: Sprinkle freshly ground black pepper on the kabobs before grilling.
- Garlic Powder: Boost the garlic flavor with a dash of garlic powder.
- Worcestershire Sauce: Add a tablespoon to the marinade for deeper umami flavor.
- Balsamic Vinegar: Drizzle balsamic vinegar over the kabobs for a touch of sweetness.
- Italian Seasoning: Sprinkle some Italian seasoning on the veggies for added herbs.
- Pita Bread: Serve with warm pita bread on the side.
- Red Wine: Marinate the beef with a splash of red wine for richer flavor.
- Apple Cider Vinegar: Use apple cider vinegar in the marinade for a tangy kick.
And here are some substitutions!
- Chicken Kabobs: Substitute chicken for steak to make chicken kabobs.
- Vegetable Oil: Replace olive oil with vegetable oil if preferred.
- Ribeye Steak: Swap New York strip with ribeye steak for extra juiciness.
- Balsamic Vinegar: Replace the lime juice with balsamic vinegar for a different flavor profile.
HOW TO STORE:
Leftovers can be stored either on the skewer or off in an airtight container in the refrigerator for up to 4 days.
To reheat, you can quickly stick in the microwave (off skewer) until warmed through.
Freeze for up to 3 months.
DANA’S TIPS AND TRICKS:
- First, start off with tender meat. See the options above.
- Next, the most important part is how you cut your meat and veggies. We need to make sure everything is as close to the same size as possible.
- The seasoning is very important too, not only for the meat but for the veggies as well. Make sure to brush everything with any remaining kabob beef marinade right before hitting the grill so everything has a wonderful flavor.
- Since everything is cut up small, they cook very fast which is great for weeknight meals. But, to ensure you get a very nice sear on everything you need to make sure your grill is VERY hot before placing the kabobs on it.
- Easily double this recipe to serve more people.
- You can use other vegetables or a different cut of beef, see some that I have listed above.
- You can also use a grill pan.
Looking for that perfect grilling recipe this summer?
You have to make these marinated beef kabobs with the best beef kabob marinade, you will not regret it!
If you like this recipe, you might also like:
If you’ve tried these MARINATED BEEF KABOBS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Marinated Carne Asada Grilled Steak Kabobs Recipe
Ingredients
- 1 1/2 pound NY strip steak or other tender steak
- 2 tablespoons olive oil
- 1/3 cup soy sauce
- 4 scallions thinly sliced
- 3 garlic cloves minced
- 2 small limes fresh squeezed
- 1/2 teaspoon ground cumin
- 3 tablespoons light brown sugar
- 1/4 cup fresh cilantro rough chop
- 3 bell peppers* of any color
- 1/2 medium red onion
- 2 small zucchini
Instructions
- Cut the steak into 1 & 1/2 inch cubes, set aside.1 1/2 pound NY strip steak
- Mix together the oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro in a gallon-sized ziplock bag.2 tablespoons olive oil, 1/3 cup soy sauce, 4 scallions, 3 garlic cloves, 2 small limes, 1/2 teaspoon ground cumin, 3 tablespoons light brown sugar, 1/4 cup fresh cilantro
- Add the steak cubes, and massage the marinade into the meat. Place in the refrigerator for at least one hour up to overnight.
- When you are ready to assemble the kabobs, cut the peppers and onions into 1 & 1/2-inch cubes.3 bell peppers* of any color, 1/2 medium red onion
- Slice the zucchini into 1/2-inch rounds.2 small zucchini
- Skewer the veggies and the meat cubes on 6 skewers. (I like to use metal skewers)
- Bring the remaining marinade to a boil, take off the heat.
- Prepare the grill and grill grates, make sure it is clean and very hot before cooking over medium-high heat to high heat.
- Cook until your desired temperature, turning occasionally to get grill marks and a nice char on all sides. Brush with the marinade every time you flip the kabobs, concentrating on the veggies.
- I pulled the kabobs off at an internal temperature of the steak at 135°F degrees for medium-rare. The amount of time on the grill may vary due to how well done you want your steak. Serve immediately.
Notes
- First, start off with tender meat. See the options above.
- Next, the most important part is how you cut your meat and veggies. We need to make sure everything is as close to the same size as possible.
- The seasoning is very important too, not only for the meat but for the veggies as well. Make sure to brush everything with any remaining kabob beef marinade right before hitting the grill so everything has a wonderful flavor.
- Since everything is cut up small, they cook very fast which is great for weeknight meals. But, to ensure you get a very nice sear on everything you need to make sure your grill is VERY hot before placing the kabobs on it.
- Easily double this recipe to serve more people.
- You can use other vegetables or a different cut of beef, see some that I have listed above.
- You can also use a grill pan.
- This marinade recipe is adapted from LifeCurrents.com
Nutrition
Love This Recipe?
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Originally posted April 17, 2018
Updated with post text and photos August 2024
I moved away from The Fresh Market almost 7 years ago and I still miss it! These kabobs look delicious! They got me excited for grilling season!
I love Fresh Market and I’m lucky because it’s only about 5 minutes from my house. We just recently bought their prime NY Strip that they had on sale if you bought a half side. They cut it into steaks for us, whatever size we wanted, and wrapped it up to freeze. Now I know what I’ll be using that strip steak for – these delicious kabobs! And I’m so with you on grilling. We find most of our meals are done on the grill and they come out delicious. And the bonus – it leaves me little to clean up. Win-win!