Description
These Best Ever Grilled Steak Kabobs are packed with tender, marinated ribeye steak cubes, vibrant vegetables, and a flavorful Asian-inspired marinade featuring soy sauce, mirin, sesame oil, ginger, and garlic. Perfectly grilled to medium doneness, these kabobs are smoky, juicy, and finished with fresh cilantro, green onions, and a squeeze of lime for a bright, satisfying meal.
Ingredients
Scale
Steak and Vegetables
- 2 ½ pounds ribeye steak, cut into 1 ½” cubes (or use sirloin)
- 1 medium red onion, cut into wedges
- 8 ounces shishito peppers
- 8 ounces baby bella mushrooms, stems removed
- 2 tablespoons green onions, sliced (for serving)
- ¼ cup cilantro, roughly chopped (for serving)
- 1 lime, cut into wedges (for serving)
Marinade
- ½ cup soy sauce
- ¼ cup mirin
- 3 tablespoons sesame oil
- ½ teaspoon kosher salt
- 2 tablespoons honey
- 4 cloves garlic, grated
- 3 tablespoons ginger paste
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, mirin, sesame oil, kosher salt, honey, grated garlic, and ginger paste until combined to create the flavorful marinade.
- Marinate the Steak: Place the cubed ribeye steak into a large bowl or ziplock bag. Pour the marinade over the steak, ensuring all pieces are coated. Let it marinate in the refrigerator for at least one hour, or up to overnight for deeper flavor. If marinating overnight, remove the steak from the fridge about 30 minutes before grilling to come to room temperature.
- Prepare the Skewers: Soak wooden skewers in cold water for at least one hour to prevent burning during grilling. Thread the marinated steak cubes onto the skewers, alternating with shishito peppers, baby bella mushrooms, and red onion wedges. Reserve some marinade for brushing later.
- Preheat the Grill: Clean the grill grates thoroughly and lightly grease them with nonstick spray to prevent sticking. Preheat your outdoor grill to medium-high heat, aiming for about 425°F. If cooking indoors, heat a griddle pan over medium-high heat.
- Grill the Kabobs: Place the assembled skewers on the hot grill. Cook for 4-5 minutes on each side for medium doneness, brushing occasionally with the reserved marinade to enhance flavor and moisture. Adjust cooking time for desired doneness.
- Rest and Serve: Remove the kabobs from the grill and let them rest for 5-7 minutes to allow juices to redistribute. Garnish with chopped cilantro and sliced green onions, then serve with lime wedges for squeezing over the top. Enjoy your juicy, flavorful grilled steak kabobs!
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Marinating the steak overnight intensifies the flavor and tenderness.
- Adjust grilling times based on your preferred steak doneness.
- If using metal skewers, soaking is not necessary.
- Can be cooked indoors using a griddle pan if outdoor grilling is not available.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American with Asian influence
Keywords: Steak kabobs, grilled steak, ribeye skewers, summer grilling, Asian marinade, shishito peppers, mushroom kabobs
