Steak Kabobs in the Oven – A Special Meal on a Budget
As an Amazon Associate I earn from qualifying purchases.
These steak kabobs in the oven are a kabob you can make all year round. If you are looking for a simple main dish to make you look like a chef, oven steak kabobs are what we’ll be having!
You know, every time we sit down with our family to enjoy a meal together it is an occasion to be grateful for. Sometimes, though, extra special occasions take place. Birthdays, celebrations, anniversaries, milestones, or holidays. On these occasions, we might want to cook something a little extra special and this meal of beef kabobs is one of those favorites for me. The great thing about this meal is that it is something that you might order in a restaurant, but you can easily feed 6-8 people with this meal for under $25.00 – or feed a family of four twice.
For my easy steak kabobs in the oven, all you need is top sirloin steak, some delicious steak marinade, and the veggies of your choice. I’m using two different bell pepper varieties, red onion, and mushrooms, but pick what works for you. The instructions are as simple as marinating the beef, threading it onto wooden skewers with the veggies, and baking them in the oven. It’s simple, healthy, but also so filling.
Keep scrolling for lots of FAQs and notes so this steak kabob recipe works for you and your family. Want to add different veggies? Go for it. Want to use chicken instead? That’s totally okay!
These go great with Easy Rice Pilaf, Quick & Easy Greek Salad, or Summer Corn Salad
Ready for some good food? Let’s get cooking!
Recipe Ingredients
- Top sirloin steak
- Moore’s or Dale’s Marinade (my all-purpose marinade also makes a great steak kabob marinade).
- Wooden kabob skewers
- Vegetables of your choice (chop up your veggies into chunks about an inch thick).
Helpful Kitchen Tools
How to Make Steak Kabobs in the Oven
Using kitchen shears, cut the top sirloin into bite-size pieces. I generally cut mine into about one-inch cubes. You don’t have to be precise here though. Just make sure it is a small chunk of meat.
Tip for Evenly Cooked Kabobs
The meat doesn’t have to be exact but you want them about the same size so they cook evenly and are cooked through all around the same time.
Place the meat in a zipper seal bag or sealable bowl and pour 1 cup of beef kabob marinade over the steak cubes.
Seal well and put in the refrigerator for at least an hour. However, you can marinate this the night before if you like.
Thirty minutes before you’re going to cook your kabobs, place some skewers in a dish filled with water to soak.
Set up a skewering station.
Imagine if someone were to call while you were doing this and ask what you were up to.
“I’m setting up a skewering station.”
They may not call back for some time!
Using wooden skewers and whatever pattern you’re in the mood for, skewer veggies and meat onto your kabobs. Look at those colors!
For instance, I like to start and end each skewer with bell peppers, but sometimes I don’t.
I also like to place red onion slices next to the meat, but sometimes I don’t.
There does not need to be a rhyme or reason to this so just do it however you want to.
Place all of these beef kabobs on a rimmed baking sheet to catch the juices.
Bake at 350 for thirty minutes, turning every ten minutes, until meat is cooked through and veggies are lightly browned around the edges.
You are set to plate and serve. Yum! These make my mouth water!
Rice pilaf would be a great side dish with these kabobs. It has so much flavor that it just about takes to singing as soon as you get a bite in your mouth, and it is Easy with a capital “E”! You can get the rice pilaf recipe by clicking here.
Recipe Notes
Looking for a good homemade beef kabob marinade?
My all-purpose marinade recipe is perfect. The marinade ingredients include apple cider vinegar, soy sauce, liquid smoke, ground ginger, and garlic powder.
What steak is best for kabobs?
Sirloin steak (top to tip) is the best beef cut for kabobs. I am using top sirloin steak because I find when prepared this way, it is tender and full of flavor. Other good options include flat iron, tenderloin, and strip steak.
What vegetables should I use?
Feel free to use whatever vegetables you have on hand or your favorites. I used bell peppers, onions, and mushrooms in these images, but I really like to use cherry tomatoes sometimes too because the tomatoes get so very sweet when cooked this way. I love the onions because they give the meat a lot of flavor.
Extra veggies? Don’t throw them away…
If you end up with a lot of extra veggies, make the kabobs with only vegetables. These are wonderful to serve on the side for instance with a little sauce of your choice or roasted all by themselves.
Can I freeze the meat in the marinade?
This makes a LOT of skewered meat and veggies, so normally I freeze half of the meat in the marinade to make them for another meal. You can add some variety to kabob recipes every time you make them.
In addition, chicken or shrimp makes a great substitution or addition to this recipe.
Frequently Asked Questions
Can I use chicken instead?
Yes, this kabob recipe works just as well for chicken kabobs. Just substitute boneless skinless chicken breasts and follow all the instructions just as they are written.
What temperature do you cook kabobs?
You will turn your oven to 350 degrees, and allow the oven to preheat. Then once the oven is fully warm, place your loaded kabobs into the oven. You will then cook the kabobs until the steak is fully cooked. Depending on the thickness of the steak, the cooking time will vary.
Can you put wooden skewers in the oven?
You can put the wooden skewers in the oven, but the key is soaking them in water first. That helps prevent the skewers from burning up from the hot high temperature. Feel free to reach for metal skewers if you don’t want to wait while the skewers soak in water.
Should I wrap kabobs in aluminum foil?
Do not cover the kabobs with aluminum foil. If you do, you will find the steak and veggies won’t brown up the way you want. They will cook but the texture and color will be pale and not as appetizing.
What can I use if I don’t have skewers?
If you do not own skewers, you can use celery stalks, rosemary stalks, or even popsicle sticks in replacement. Or just toss all the ingredients on the baking sheet and spread it out. Then cook without skewers for a delicious dinner regardless of having the skewers.
How long should you marinate meat for steak kabobs?
You can marinate beef for kabobs for 30 minutes or up to 2 days.
What goes with steak kabobs?
Serve your steak kebabs as a main dish with my 3-ingredient rice pilaf, garlic mozzarella mashed potatoes, cornbread salad, or a simple guilt-free greek cucumber salad.
Ingredients
- 2 pounds top sirloin
- 1 recipe all-purpose marinade or 1 bottle of Dale's or Moore's Marinade
- 2 large onions peeled and cut into wedges
- 1 pound veggies of your choice bell peppers (cored, seeded, and cut into 1-inch pieces), and/or small mushrooms, or other vegetables of your choice
Instructions
- Using kitchen shears, cut the beef into bite-size cubes. Place the beef in a gallon-size ziplock bag and add 1 cup of the marinade. Let the beef marinate in the refrigerator for at least one hour or up to eight hours.2 pounds top sirloin, 1 recipe all-purpose marinade or 1 bottle of Dale's or Moore's Marinade
- Thirty minutes before you plan to cook the kabobs, preheat the oven to 350 and place 8 to 12 wooden skewers in a bowl and cover them with water to soak.
- Remove the skewers from the bowl and thread the beef and vegetables onto them, placing a vegetable between each piece of beef.1 pound veggies of your choice, 2 large onions
- Place the beef kabobs on an ungreased, rimmed baking sheet and bake the kabobs, turning them every 10 minutes, until the beef is lightly browned on the outside and just lightly pink in the very center, about 30 minutes.
CHRISTY,
I ALSO HAVE USED ITALIAN DRESSING FOR THE MARINADE–SO GOOD!
WHY DID YOU CHANGE THE SPELLING OF “KABOB” TO “KEBOB” IN YOUR INSTRUCTIONS???
JUST WONDERING!
Oh goodness, you have no idea the road I’m on right now in terms of the spelling of kabob, lol. I have a recipe in my next cookbook, which is currently in editing, and my editor went in and changed all of my “kabob” to “kebab. Turns out both ways are correct but kebab is the oldest version. So I just got done changing them all back and explaining to her why I want to spell it kabob..and I guess that is on my brain today 🙂
Oh yes, we would marinate all the meat, veggies & fruit together…always turned out to be very good.
Just saying….. 🙂
That looks soooooo good. When my husband was alive, we’d grill kabobs quite often….we added pineapple to the skewers. Most often, he decided to put we’d put all the steak on separate skewers & the veggies/fruit mixed on other skewers, since the veggies/fruit always seemed to get done faster than the meat. Either way, I do remember enjoying this. Thanks for posting! 🙂
Grilled puneapple…mmmmmmmmmmm.
WHERE’S THE RICE RECIPE??? IT LOOKS YUMMY TOO!
I’ve got it almost done and will try to get it up today but definitely by tomorrow 🙂 Thank you!
Got it done Sekeyla, just for you! Here is the link to my 3 Ingredient Rice Pilaf https://www.southernplate.com/2013/02/3-ingredient-rice-pilaf.html
A big bottle of Zesty Italian Dressing also works well as a marinade. We’ve done this for a number of years, with hubby grilling them. I’ve gotten to where I put the meat and veggies on separate skewers, because the meat shrinks a little while cooking, leaving the veggies swingin’ around the skewer (we use the metal ones) and dropping to the bottom of the grill. Hate that when it happens.
If you do that, be sure to brush the veggie skewers with the marinade before cooking so the veggies don’t stick to the grill.
I think they all just do better when cooking in the oven, it’s an even temp from all sides and not that flash of hot heat from the bottom or occasional flares. I’ve always cooked mine in the oven but if someone ever volunteered to grill for me I wouldn’t turn it down – and I’ll direct them to your great hints! Thankyou!
Just wondering, if using chicken, how long should you cook them?
Exact same time. I often do steak and chicken and just cook them together 🙂
Now that’s a good idea! Thanks
This is by far the best steak kebabs I’ve found on here! The cook time, (at least for me) is absolutely perfect!
Just picked up some sirloin on sale this a.m. This looks like a great way to use it. Pinning this recipe.
Oh my goodness Janet, don’t you love finding meat on sale? GO YOU! Let me know how you like them!
How do you store for later…. Cooking for 150 but need to cook ahead. Any suggestions
I would try to let this be that one thing you cook right before eating as meat can so easily dry out. Maybe go ahead and assemble but store in marinade and then pop in right before the meal.
You are right about not cooking ahead. That is asking for trouble. My committee and I assembled 200 kebabs and refrigerated them in marinade overnight, then we oven-roasted them for an hour at 350 degrees covered with foil to serve at the last minute. Oven-roasting the kebabs was much easier than trying to grill enough for a crowd, and our guests really liked them!
🙂 I am so glad everyone liked them!!!
If you must must cook ahead, I’d choose another meat that reheats or keeps well in a chafing dish. Such as pulled pork BBQ or a chicken casserole. I’ve often had to plan my menu based on what will be best under differing time circumstances
This was perfect and I truly appreciate your posting it! I am new to cooking since I retired, and learning another great way to prepare dinner for my lovely wife (who is still in the working class) is very helpful.
I am so glad to hear you liked it Lloyd!! What a treasure you are for making her dinner to come home to!