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.
Made these for our dinner in front of the fire on Valentine’s day along with the rice pilaf. What a hit! My honey and I made them up–we had fun doing it together. Baking them worked really well, much better than the often unpredictable grilling. The rice was good too–was worried that it would be too salty with the bullion, but no, just right! Thanks for great recipes for a lovely evening.
I am so glad to hear you had a wonderful night and enjoyed the recipe!!
Christy, I had this for dinner last night, as well as your rice pilaf and cream cheese pie. Everything was great! My husband said these recipes are keepers!
Thank you for your wonderful recipes. You are such an inspiration in all ways!
Christy, I just had to make the kabobs for my guy and I, I had it all planned for Wed. night and than he reminded me no meat, Ash Wednesday!! Oh my gosh, so I made it with shrimp and my gosh was it awesome! Made the rice also! It was a big hit with my guy and myself!! I scrapbook all my favorite recipes and these are in the front of it!! So easy and delicious, thank you for sharing!!
I am so glad to hear that you liked them!!
erm, shrimp is meat… just sayin lol 😉
Christy,
I made this for me and my husband on Saturday night and it was hit! I was a little worried he wouldn’t like it since it wasn’t grilled, but he loved them. So did I. Definitely an easy recipe that is going to make it into our regular rotation of meals. Thank you!
I am so glad to hear that y’all liked them Sharidan!!
Hi Christy! We met at the Blue Plate Cafe last July…I recently sent an email to you dated February 5…please check it out when you get a chance…the subject is…we met in July ….thanks and have a beautiful day!
Doing mine with chicken! thanks!!!
I hope you enjoy Angel!!
I really want to try this. Have you tried them using the broiler in the oven to cook them? I love Moores’ marinade. I use it to marinate flank steak with pineapple juice garlic and black pepper. It is yummy.
You don’t have to use the broiler, thus recipe already cooks in the oven so no worries 🙂
Hope you like them as much as we do!