Create a simple and delicious Steak Kabob Bar with tender grilled sirloin, a smorgasboard of fresh veggies and a trio of scrumptious sauces. It’s the perfect summer food bar for family and friends.
Grilled food is one of my favorite things about summer… if we lived in a warmer climate we would probably never even use the oven. And my friends, there is NOTHING like the smell of beef grilling (and the taste is pretty amazing too). Grilled Beef Kabobs are a summer staple so I decided to turn a simple kabob recipe into an entertaining and family friendly Grilled Steak Kabob Bar!
Beef kabobs are the perfect summer fuel. A 3 oz serving of beef packs 25 grams of protein plus essential vitamins and nutrients that support an active and healthy lifestyle (and immune system). And I mean, anyone else with me in saying that food bars are life?
So what is the grilled steak kabob bar I speak of? Well, it’s all the yummy fixings of your favorite beef kabob, selected and skewered by you! Are you ready to join the fun?
Build Your Own Grilled Steak Kabob Bar
What’s the Best Beef for Kabobs?
Getting the best cut of beef for steak kabobs is key. Since the meat is cut into small bite-sized pieces, a fatty cut will shrink much smaller than bite sized and won’t make for as tender and juicy of a beef kabob. Filet mignon or top sirloin steak are my go-to beef cuts for steak kabobs. Top sirloin is the perfect choice for a kabob bar because it’s budget friendly even for feeding a crowd.
What Vegetables Do You Use for Grilled Steak Kabobs?
The world (or veggie garden in this case) is your oyster for vegetable choices. Bell peppers, zucchini, onions and mushrooms are probably the most common but I’ve seen ears of corn, jalapeños and even peaches on a steak kabob before. Let your imagination (and taste buds) guide your kabob bar offerings.
How to Prepare Steak Kabobs
To make the steak kabobs extra tender and flavorful, I use a simple beef marinade of Worcester sauce, olive oil, dijon, fresh lemon juice and cracked black pepper. Add all of the marinade ingredients and steak to a ziploc bag and marinate for 15 minutes to 2 hours.
How to Setup a Grilled Steak Kabob Bar
The idea is to have everything at the ready for your family or guests to build their own steak kabobs so they can truly make their kabobs their own personal culinary creation and delight. Have plenty of veggie choices and a few sauce options as well. For our steak kabob bar we had green peppers, red onion, zucchini, mushrooms, summer squash, pineapple and tomatoes and for sauces we had Basil Chimichurri, Yum Yum and Creamy Peppercorn sauces.
Setup a station with the marinated steak, veggies and skewers for loading up the beef kabobs (with separate tongs for the steak and vegetables). If you’re using wooden kabob skewers, soak them in water for at least 15 minutes before using.
Now it’s time for everyone to load up their steak kabobs and throw them on the grill!
How Long to Grill Steak Kabobs
How long to grill beef kabobs depends on the type of grill you’re using and how it gets. As a general guide, on a medium-hot grill (about 375º to 400º F) grilling time is about 5 – 7 minutes for medium-rare (145º F) or 7 to 9 minutes for medium (160º F). This is my go-to guide for grilling time guidelines, bookmark and print it, you’ll reference it all the time! Remember that beef’s internal temperature will continue to rise even after it is removed from the grill. Use an ovenproof or instant-read thermometer to monitor beef’s doneness and don’t be afraid to turn the temperature down.
Once the steak kabobs are all assembled, add the steak kabobs to a lightly oiled grill and cover and grill to desired temperature.
Once the steak kabobs are grilled, guests can reclaim their kabobs and choose their sauce. Especially if your kabob bar is for a crowd, having sauce labels is a good idea. Have small ramekins or something of the sort that allows for individual dipping. I had these adorable little margarita sauce cups that were perfect!
If you can even believe it, our little state has 17,000 beef farms and 98 percent are family-owned and operated. I feel passionate about supporting local and especially Ohio’s beef farmers. They have continued their commitments to producing high-protein beef for families nationwide and supporting Ohioans in-need, especially during these trying times. Watch this video to learn how the Clarks and the Hollowells, Ohio beef farming families, ensure that the beef they raise is safe to feed their families – and yours!
Are you ready to throw down a kabob bar? What other accompaniments would you want? I hope you enjoy, friends!
Grilled Steak Kabob Bar
Grilled Steak Kabobs
- 1 ½ pounds top sirloin steak cut into bite sized pieces
- ½ cup Worcestershire sauce
- ½ cup olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh cracked black pepper
- 1 green bell pepper cut into bite sized pieces (red, yellow or orange work too)
- 1 large red onion cut into bite size pieces
- 1 large or 2 small zucchini cut into bite size pieces
- 1 large or 2 small summer squash cut into bite size pieces
- 1 ½ cups pineapple cut into bite size pieces
- 1 package mushrooms
- Other vegetables of choice
Yum Yum Sauce
- 1 cup mayonnaise
- 1 tablespoon melted butter
- 2 tablespoons water
- 2 tablespoons tomato paste or ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Optional: For an extra kick add ½ teaspoon cayenne pepper or hot sauce
- 2 tablespoons butter
- 1 shallot finely diced
- ⅓ cup brandy
- ½ cup beef broth
- ½ cup heavy cream
- 1 tablespoon coarsely crushed black or green peppercorns
- 1 cup tightly packed basil
- 3 cloves minced garlic
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- ½ cup olive oil
- Salt and pepper to taste
- Small container grape tomatoes
Grilled Steak Kabobs
- Add steak pieces, Worcestershire sauce, olive oil, dijon, lemon juice and freshly cracked pepper to a large ziploc bag and seal. Squish the steak around in the bag to evenly coat the steak. Place bag in a casserole dish and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
- Cut all of the veggies for the beef kabob bar and place them on a large serving platter with tongs. You can also prepare the sauces while the beef is marinating.
- Transfer the marinated steak bag contents into a casserole dish and set up next to the veggies with skewers for loading up the beef kabobs. Assemble the steak kabobs with desired extras.
- Add kabobs to a lightly oiled grill set to medium-hot (about 375º to 400º F). Cover and grill to desired temperature. Grill about 5 - 7 minutes for medium-rare (145º F) or 7 to 9 minutes for medium (160º F). Flip kabobs over halfway through cooking.
- Serve with sauce of choice.
Yum Yum Sauce
- Whisk all ingredients together and refrigerate for 2 - 24 hours before serving.
Creamy Peppercorn Sauce
- Melt butter in medium hot pan until it just starts to bubble then add brandy. Simmer until reduced and you can no longer smell the brandy. Add shallot and cook until softened and fragrant.
- Add beef broth and simmer until reduced to about half.
- Add cream and pepper and stir until thickened (do not boil once cream has been added).
- For best taste and texture serve immediately.
- Combine all ingredients in a food processor and pulse until smooth. Refrigerate for up to 3 days.