Steak Kabobs in the Oven – A Special Meal on a Budget
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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.
I tried this today, I used stew meat so it was already cut up and it worked out great! Super happy I found this recipe
Is 350 degrees in Farheinheat or Centigrade?
It is in Fahrenheit
Exactly the way my family makes them too! I shared!!
🙂 Thank you for sharing!!
Christy all your recipes are great !!! My Dad grilled steak this past weekend, we needed something to do with what was left. The kabobs should do the job, we have a green bean and corn casserole already made so this should go good *smilng*. Thank you for sharing your recipes.
Christy,
Thank you so much for this recipe! I have to feed some hungry friends tonight and I used filet mignon instead of sirloin. Filled three large baking sheets!
Looking forward to a great meal! 🙂
THC
Oh, what lucky friends!!!! I hope everyone enjoyed the kabobs!!!
Christy, thank you so much for the kabobs and rice pilaf recipes. I know they will be great. I am going to make them with both the beef and the chicken. Not at the same time. They look soooooooooo good. I just love all the recipes that I have made from your Come Home to Supper Cookbook. We had the ground beef stew last night YUM. I also love these archives links. Thank you, Thank you, Thank you!!!!!!!!!!!
I am gonna give this a go today,wish me luck
We had Steak Kabobs for supper tonight and they were so tasty. Since there are just the two of us, we have enough for two more meals. That’s my kind of recipe! My husband said this recipe is a “keeper.” Thanks for another delicious recipe, Chrity.
Oh my goodness, I am so glad to hear you liked them!! They are a favorite here as well!