Grilled Steak Kebabs With Mediterranean Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes

Quick Ingredients

• 1 1/2 lb (680 g) sirloin or top round steak, cut in 1 1/4-inch cubes
• 1/4 cup extra-virgin olive oil (plus 2 tbsp for vegetables)
• 3 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 2 1/2 tsp dried oregano, divided
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1/2 tsp smoked paprika (optional)
• 1 large red bell pepper, 1 large yellow bell pepper
• 1 medium red onion
• 1 medium zucchini
• 1 1/2 cups (about 8 oz) cherry or grape tomatoes
• Metal or soaked wooden skewers
• Fresh parsley and lemon wedges, for serving (optional)

Do This

• 1. Whisk olive oil, lemon juice, garlic, 1 1/2 tsp oregano, 1 tsp salt, 1/2 tsp pepper, and smoked paprika. Toss with steak cubes; marinate 20–30 minutes while you prep vegetables.
• 2. Soak wooden skewers (if using) in water for at least 20 minutes. Preheat grill to medium-high heat (400–450°F / 200–230°C).
• 3. Cut bell peppers and zucchini into 1 to 1 1/4-inch pieces; cut red onion into 1-inch wedges. Toss vegetables with 2 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.
• 4. Thread skewers, alternating steak, cherry tomatoes, peppers, onion, and zucchini, leaving a little space between pieces.
• 5. Oil grill grates. Grill kebabs over direct heat for 8–12 minutes, turning every 2–3 minutes, until steak is charred outside and 130–140°F inside (medium-rare to medium).
• 6. Transfer to a platter, tent loosely with foil, and rest 5 minutes.
• 7. Sprinkle with chopped parsley and serve with lemon wedges and your favorite sides.

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Why You’ll Love This Recipe

• Classic Mediterranean flavors: olive oil, lemon, garlic, and oregano make simple steak and vegetables taste bright and fresh.
• Perfect for grilling season: easy to scale up for a cookout, and everyone gets their own skewer.
• Balanced meal on a stick: protein-packed steak plus colorful vegetables all cook at the same time.
• Flexible and forgiving: works with sirloin or top round, and you can swap in your favorite veggies.

Grocery List

• Produce: 1 large red bell pepper, 1 large yellow bell pepper, 1 medium red onion, 1 medium zucchini, 1 1/2 cups cherry or grape tomatoes, 1–2 lemons, 3 cloves garlic, fresh parsley (optional).
• Dairy: Optional: feta cheese or tzatziki sauce for serving.
• Pantry: 1 1/2 lb sirloin or top round steak, extra-virgin olive oil, dried oregano, smoked paprika (optional), kosher salt, black pepper, wooden or metal skewers.

Full Ingredients

For the Steak and Marinade

• 1 1/2 lb (680 g) beef sirloin or top round steak, trimmed and cut into 1 1/4-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice (from about 1–2 lemons)
• 3 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1/2 tsp smoked paprika (optional, for a subtle smoky depth)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Vegetables

• 1 large red bell pepper, seeded and cut into 1 to 1 1/4-inch pieces
• 1 large yellow bell pepper, seeded and cut into 1 to 1 1/4-inch pieces
• 1 medium red onion, peeled and cut into 1-inch wedges (keep the root end intact to help hold wedges together)
• 1 medium zucchini (about 8 oz), cut into 1/2-inch thick rounds, then halved into half-moons if large
• 1 1/2 cups cherry or grape tomatoes (about 8 oz)
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For Grilling and Serving

• Metal skewers or 8–10 wooden skewers (12-inch), soaked in water for at least 20–30 minutes
• Neutral oil or extra olive oil, for oiling grill grates
• 2–3 tbsp chopped fresh parsley (optional)
• Lemon wedges, for serving
• Optional sides: warm pita, rice, couscous, or a simple green salad

Step-by-Step Instructions

Step 1: Prep and Marinate the Steak

Pat the steak dry with paper towels to remove excess moisture. This helps it sear and char nicely on the grill. Cut the steak into roughly 1 1/4-inch cubes, aiming for pieces that are as even in size as possible so they cook at the same rate.

In a large bowl (or a zip-top bag), whisk together the 1/4 cup olive oil, 3 tbsp lemon juice, minced garlic, 1 1/2 tsp dried oregano, smoked paprika (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Add the steak cubes and toss well so every piece is coated in the marinade.

Cover the bowl and let the steak marinate at room temperature for 20–30 minutes while you prep the vegetables and get the grill ready. If you need to marinate longer, refrigerate for up to 4 hours, then bring the meat back toward room temperature for 20–30 minutes before grilling.

Step 2: Soak Skewers and Preheat the Grill

If you are using wooden skewers, place them in a shallow dish of water and soak for at least 20–30 minutes. This helps prevent them from burning on the grill.

Meanwhile, preheat your grill to medium-high heat (about 400–450°F / 200–230°C). If using a gas grill, turn all burners to medium-high, close the lid, and heat for 10–15 minutes. For a charcoal grill, light the coals and let them burn until covered with a light gray ash, then arrange in an even layer for direct heat grilling.

Step 3: Prep and Season the Vegetables

While the steak marinates and the grill heats, prepare the vegetables. Cut the red and yellow bell peppers into 1 to 1 1/4-inch pieces. Slice the red onion into 1-inch wedges, leaving a bit of the root end attached so the layers hold together. Slice the zucchini into 1/2-inch thick rounds; if the zucchini is wide, cut the rounds into half-moons.

Place the bell peppers, onion wedges, zucchini, and cherry tomatoes in a large bowl. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss gently but thoroughly to coat, taking care not to crush the tomatoes.

Step 4: Thread the Kebabs

Drain the skewers if you soaked wooden ones. Set up a clean tray or baking sheet to hold the assembled kebabs.

Thread the marinated steak and seasoned vegetables onto the skewers, alternating for color and variety: for example, steak, cherry tomato, red pepper, onion wedge, zucchini, yellow pepper, then repeat. Leave a tiny bit of space (a couple of millimeters) between each piece instead of packing them tightly; this allows heat to circulate so everything browns nicely.

Continue until you have used all the steak and vegetables. For sturdier kebabs that are easy to flip, you can use two parallel skewers per kebab, especially if you are using wooden skewers.

Step 5: Oil the Grill Grates

Just before grilling, clean the hot grill grates with a grill brush. To prevent sticking, oil the grates: fold a paper towel into a thick pad, grip it with long tongs, dip it lightly into neutral oil or olive oil, then quickly drag it across the grates. Repeat 2–3 times to create a light, even coating.

This step, combined with the oil in the marinade and on the vegetables, helps the kebabs release easily and develop clear grill marks.

Step 6: Grill the Steak Kebabs

Place the kebabs on the preheated grill over direct medium-high heat. Close the lid and cook for about 8–12 minutes total, turning every 2–3 minutes so all sides develop good color and light char.

Use an instant-read thermometer to check the steak’s internal temperature through the side of a cube: aim for 125–130°F (52–54°C) for rare, 130–135°F (54–57°C) for medium-rare, or 135–145°F (57–63°C) for medium. Remember the temperature will rise a few degrees as the kebabs rest.

Watch the cherry tomatoes; they should be blistered and lightly charred but not collapsing completely. If any vegetables start to char too quickly, you can move that section of the skewers to a slightly cooler part of the grill.

Step 7: Rest, Garnish, and Serve

Transfer the grilled kebabs to a platter and tent loosely with foil. Let them rest for about 5 minutes so the juices in the steak redistribute and stay in the meat instead of running out when you bite in.

Sprinkle the kebabs with chopped fresh parsley for a pop of color and freshness. Serve with lemon wedges on the side for squeezing over the top just before eating; the extra hit of bright lemon really complements the smoky, garlicky marinade.

Pair these kebabs with warm pita, rice, couscous, or a crisp salad for a complete Mediterranean-inspired meal.

Pro Tips

• Cut everything to similar size. Aim for 1 to 1 1/4-inch pieces so the steak and vegetables cook at roughly the same speed.
• Do not skip preheating and oiling the grill. A properly hot, well-oiled grill is the key to good grill marks and easy flipping.
• Leave a little space between pieces on the skewers. Crowding leads to steaming; a bit of room gives you better browning and char.
• Use two skewers for stability. Thread each kebab onto two parallel skewers to prevent pieces from spinning when you flip them.
• Season at the end if needed. After grilling, taste a piece of steak and a vegetable; if they need a boost, sprinkle with a pinch of flaky salt and a squeeze of lemon.

Variations

• Lamb or chicken kebabs: Swap the beef for lamb leg or boneless, skinless chicken thighs. Keep the same marinade, but cook chicken to 165°F (74°C) and lamb to your preferred doneness.
• Herb-forward version: Add 2 tbsp chopped fresh herbs (such as parsley, mint, or rosemary) to the marinade and sprinkle more over the finished kebabs.
• Oven/broiler method: If you do not have a grill, arrange kebabs on a foil-lined baking sheet and broil 6–8 inches from the element for 8–12 minutes, turning halfway, until nicely browned and cooked to your liking.

Storage & Make-Ahead

You can marinate the steak up to 4 hours in advance; keep it covered in the refrigerator and bring it closer to room temperature for 20–30 minutes before grilling. Vegetables can be cut and seasoned up to 1 day ahead and stored in an airtight container in the fridge.

Leftover cooked kebabs keep well in an airtight container in the refrigerator for 3–4 days. To reheat, slide the steak and vegetables off the skewers and warm gently in a skillet over medium heat or in a 325°F (165°C) oven until heated through. Avoid microwaving too long, as it can toughen the steak. These leftovers are excellent over salads, in grain bowls, or stuffed into warm pita with yogurt or tzatziki.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional sides or sauces): about 520–560 calories, 45 g protein, 30–35 g fat, 10–15 g carbohydrates, 3–4 g fiber, and 700–800 mg sodium (assuming 1 1/2 lb steak and all marinade and seasonings consumed). Actual values will vary based on the exact cut of beef, trimming, and how much oil and salt you use.