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5 from 2 ratings

Grilled Steak and Vegetable Kabobs

These steak and vegetable kabobs are the perfect summer dish! The delicious garlic and ginger marinade gives it great flavor without adding a ton of extra calories!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Asian Inspired
Servings: 2 people
Calories: 580
Author: Natalie


Steak and Vegetable Kabobs

  • 1 pound sirloin steak cut into 2" pieces (I get my steak from ButcherBox, which I highly recommend)
  • 2 zucchini cut into 1/2" thick half moons
  • 1 red bell pepper cut into 2" pieces
  • 1 yellow onion cut into 2" pieces
  • 8 ounces white mushrooms whole
  • Canola oil or olive oil spray
  • salt and pepper
  • 14 wooden skewers soaked in water for at least 10 minutes

Asian Steak Marinade

  • 3/4 cup soy sauce or tamari for gluten free or coconut aminos for paleo
  • 1-1/2 tablespoons sesame oil
  • 4 garlic cloves grated or finely minced
  • 2 " piece of ginger peeled and grated or finely minced


  • Make the marinade by mixing all of the ingredients in a medium size mixing bowl or ziploc bag. Add in the steak and marinate for at least 20 minutes and up to 24 hours.
  • Make the veggie kabobs by alternating all of the vegetables, spraying with nonstick spray, and seasoning with salt and pepper. Make the steak kabobs by skewering the steak.
  • Preheat the grill to medium heat and oil the grates. Put on the vegetable and steak skewers at the same time. Turn the steak after 5 minutes, and cook for another 5 minutes. Brush the steaks with extra marinade as they are cooking. Remove the steak when cooked thru and tent with foil. Meanwhile, turn the vegetables every minute or so until they are cooked thru, about 12-15 minutes.
  • Remove from heat and serve immediately. Leftovers will keep refrigerated in an airtight container for 5 days.


Calories: 580 | Total Carbs: 30.9g | Protein: 63.7g | Fat: 22.9g | Fiber: 4.6g | Net Carbs: 26g