Marinated Steak and Veggie Kabobs
There’s something about food on a stick that just feels fun, easy, and perfect for warm-weather meals. These marinated steak and veggie kabobs bring together tender, flavorful steak with colorful vegetables, all grilled to perfection with a simple, wholesome marinade.
This recipe keeps things clean and gluten-free while still delivering bold, savory flavor. It’s the kind of meal that works just as well for a casual weeknight dinner as it does for backyard gatherings. Plus, everything cooks together, making prep and cleanup simple.
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Marinated Steak and Veggie Kabobs
Equipment
Ingredients
For the kabobs:
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 summer squash, sliced into thick rounds
- 1 red onion, cut into chunks
- 1 cup mushrooms
For the marinade:
- 3 Tbsp olive oil
- 2 Tbsp coconut aminos (gluten-free alternative to soy sauce)
- 1 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp raw honey
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Add the steak cubes to the marinade and toss until well-coated. Cover and refrigerate for at least 1 hour, or up to 2 hours for more flavor.
- If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning.
- Thread the marinated steak and vegetables onto skewers, alternating between meat and veggies.
- Preheat grill or grill pan to medium-high heat.
- Place kabobs on the grill and cook for about 10 to 12 minutes, turning occasionally, until the steak reaches your desired doneness and the vegetables are tender.
- Remove from heat and let rest for a few minutes before serving.
Notes
Chef Tips:
- Cut evenly for even cooking – Keep steak and veggies similar in size so everything cooks at the same rate.
- Don’t skip the marinade time – Even just 1 hour makes a big difference in flavor and tenderness. For the most flavorful kabobs, allow the steak to marinate overnight.
- Avoid overcrowding skewers – Leave a little space between pieces so heat can circulate and create a better char.
- Let the steak rest – A few minutes of resting keeps the steak juicy and locks in flavor.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.