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Grilled beef, zucchini ribbons, and cherry tomatoes on skewers arranged on a white plate, with a cutting board of sliced zucchini and a bowl of sauce beside it.

Grilled Steak and Veggie Skewers

Chef Jenn
Grilled Steak and Veggie Skewers are a flavorful, protein-packed dish perfect for summer cookouts or easy weeknight meals. Tender steak cubes are marinated and threaded alongside colorful vegetables like bell peppers, onions, and zucchini, then grilled to smoky perfection. These skewers are healthy, low carb, and endlessly customizable to suit your taste.
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Prep Time 25 minutes
Cook Time 5 minutes
Marinate Time 2 hours
Total Time 2 hours 30 minutes
Course Main dish
Cuisine American
Servings 6 servings
Calories 281 kcal

Equipment

Ingredients
  

For the marinade and steak:

  • 5 cloves garlic minced
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 2 tablespoons granulated sugar
  • 1½ teaspoons Dijon mustard
  • ¼ teaspoon smoked paprika
  • 2 tablespoons olive oil divided, plus more for the grill
  • 1½ pounds beef sirloin steak about 1 inch thick, trimmed and cubed

For the skewers:

  • 12 wooden or metal skewers 10 to 12 inches long
  • 2 medium zucchini shaved into ribbons
  • 1 pint cherry or grape tomatoes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Mix garlic, soy sauce, Worcestershire, sugar, Dijon, paprika, and 1 tablespoon of olive oil in a medium bowl. Stir until the sugar dissolves.
  • Add steak cubes to the marinade, coat well, and cover. Refrigerate for at least 2 hours or overnight for more flavor.
  • If using wooden skewers, soak them in water for 30 minutes to avoid burning. While they soak, shave zucchini with a Y-peeler into ribbons (you’ll need about 48). Put the zucchini and tomatoes into a large bowl, toss with the remaining 1 tablespoon olive oil, and season with salt and pepper.
  • Alternate one steak cube, two folded zucchini ribbons, another steak cube, and a tomato. Repeat this pattern. You should end up with about 12 skewers.
  • Heat your grill to medium-high (around 400°F). Oil the grates using tongs and a paper towel dipped in oil.
  • Place skewers on the grill with space between each. Close the lid and cook for 3 minutes. Flip and grill another 3 minutes with the lid down. The steak should be seared and veggies slightly softened.
  • Remove skewers from the grill, rest for 3 minutes, then serve.

Notes

Chef Jenn's Tips

  • Sirloin stays juicy and cooks fast—great for skewers.
  • A Y-peeler makes shaving zucchini easier and faster.
  • Don’t crowd the grill so each skewer gets a good sear.
  • For deeper flavor, marinate overnight.

Nutrition

Serving: 1servingCalories: 281kcalCarbohydrates: 22gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 869mgPotassium: 878mgFiber: 3gSugar: 17gVitamin A: 233IUVitamin C: 19mgCalcium: 66mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword beef kabobs, grilled steak skewers, healthy grilling recipe, steak and veggie kebabs, summer grilling
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