Want to know how to grill steak kabobs? Get our simple recipe and tips along with variations for your perfect summer grilling recipe!
My family lives outside of Austin so I wouldn't say it ever gets too cold to grill here. Not for long anyway.
Still, there's something about the approach of summer that always gets me firing up the grill a little more often. I know grilling can seem intimidating if you've never done it before but I promise, it's not as scary as it seems! If you start simple, like with this steak kabob recipe, you can totally ease into it while you get more comfortable with the grill.
Keeping it simple is actually one of my favorite things about the grill. It imparts so much delicious smoky flavor, there's no need for complex recipes. I'm sharing one of my favorite summer grilling recipes below, but don't be afraid to make it your own! This one is easily customizable.
In fact, take it a step further if you want and let everyone choose which veggies they want on their kabob. Mushrooms and bell peppers would be delicious in addition to the zucchini and tomatoes in the recipe. Get creative with it and enjoy!
Steak Kabobs Recipe with Lemon Pepper and Garlic
- 1 # sirloin steak
- 2 medium zucchini
- 1 pint cherry tomatoes
- 4 cloves garlic
- 2 tsp lemon pepper seasoning
- 1/2 tsp salt
- 1 T olive oil
- Cut steak into 1 ½ inch cubes + zucchini in large slices + mince 4 gloves garlic.
- Add steak, zucchini, tomatoes, and garlic to a large bowl.
- Sprinkle in lemon pepper, salt, and drizzle with olive oil.
- Toss until the steak and veggies are well coated.
- Heat grill or grill pan to med-high.
- Skewer steak, zucchini and cherry tomatoes on soaked wooden skewers or metal skewers.
- Grill for 2-4mins on each side until steak is cooked to desired level.
What is the nutrition like for these steak kabobs? Is steak healthy?
In short, this is quite a healthy summer grilling recipe. It's full of protein and veggies and makes a great low carb grilling recipe if that's what you're going for.
Of course, opinions vary, but as a Paleo-ish RD myself, I consider high-quality steak to be a great addition to a healthy diet. Beef is of course high in protein, but it's also an excellent source of zinc and iron. Just make sure to get grass-fed beef if you can. It's up to 500% higher in conjugated linoleic acid (CLA). CLA may help reduce the risk for some types of cancer and type 2 diabetes. Grass-fed beef also contains up to 5 times as many Omega-3s as conventional beef.
So yes, I would say that steak is healthy, particularly if you choose grass-fed steak. Here are some other nutritional benefits this healthy grilling recipe provides:
Zucchini (Vitamin A, Manganese, Vitamin C, Potassium, Magnesium, Vitamin K)
Zucchini is an excellent source of vitamin A, making it great for your eye health and immune system. Cooked zucchini provides even more vitamin A than raw, so recipes like these kabobs are great for maximizing those benefits. Zucchini is also super low in carbs, making it a great veggie choice for anyone following a low carb meal plan or keto diet.
Tomatoes (Lycopene, Vitamin C, Vitamin K, Folate, Potassium)
Due to their high lycopene content, eating tomatoes may help prevent heart disease, as well as prostate, lung and stomach cancers.
Garlic (Beneficial Sulfur Compounds, Manganese, Vitamin B6, Vitamin C, Selenium)
While garlic does contain many vitamins, many of its well-known health benefits come from its unique sulfur compounds. Garlic may boost the immune system, reduce high blood pressure, lower cholesterol and even help prevent Alzheimer's. It is a super healthy addition to your weekly meal plan!
What temperature should steak be cooked to?
Knowing what temperature you should cook steak to is a little less straightforward than other meats like chicken. It somewhat depends on how you like your steak!
The USDA recommends cooking steak to an internal temperature of at least 145 F. This is considered medium-medium well. This breakdown tells you what internal temperature to shoot for if you like your steak more or less done.
Remember that your steak will keep cooking after you take it off the grill so aim for an internal temperature a bit below what you like.
More Tips for How to Grill Steak Kabobs
Looking for more tips on how to grill steak kabobs? Keep these things in mind!
- Clean your grill: I know, it's not the most fun tip but I promise it's effective. If you find your meat is sticking to the grill when you turn it, give your grill a good scrub before you grill again.
- Let your meat rest: Letting your meat rest at room temperature before cooking helps it cook more evenly. Let your steak rest after cooking to keep the juices in. This isn't a deal-breaker if you're short on time but doing these two things will maximize the deliciousness of your steak.
- Get the right tools: There's nothing wrong with wooden skewers but it's SUPER annoying if you forget to soak them ahead of time and have to wait around for that extra step. If you make kabobs often (and you totally should), metal skewers are the way to go. And if it's a rainy day or you don't feel like grilling, a quality grill pan is the answer.
Want to mix it up? Try these seasoning variations!
We kept the seasoning super simple on these steak kabobs. Why? For two reasons. First, I want this recipe to be simple and quick enough that you can whip it up on a weeknight. Second, grilled steak is honestly so good, it doesn't need much beyond salt and pepper.
Still, if you don't have lemon pepper or just want to try something else, here are some other good seasoning choices for steak:
- Salt + Pepper + Garlic Powder + Thyme
- Salt + Cumin + Chili Powder + a squeeze of lime
- Salt + Pepper + Smoked Paprika
- Salt + Pepper + Chimichurri Sauce
Of course you can also mix it up with the veggies! Use bell peppers, mushrooms, summer squash, onions, the list goes on!
You can also throw some corn on the cob on the grill for an easy side.
Is this a good steak meal prep recipe?
Yes! Steak Kabobs make an excellent steak meal prep recipe. Why? Because they're super versatile.
Serve the kabobs as-in on the night you cook them, maybe adding in a healthy carb like sweet potatoes, acorn squash or quinoa if you eat grains.
The next night, mix it up! Make steak salads, steak wraps or simply serve your leftover steak with a different side like healthy mashed potatoes.
This is the beauty of a meal prep meal plan. You can carefully plan your week to minimize effort, without sacrificing flavor. Just cook double the protein to make your life easier!
(Or, if you want your life to be WAY easier, check out our Prep Dish free trial and we'll do all the meal prep strategizing for you 😉 )
If you do want to use this as a healthy meal prep recipe, you can do everything except actually skewer and cook ahead of time.
Simply cut the zucchini into 1-inch rounds. Cut steak into 1 1/2 inch cubes. Store zucchini and steak in a large container along with 1 pint of cherry tomatoes and 4 cloves minced garlic. Sprinkle with 2 tsp lemon pepper and 1/2 tsp salt. Toss with 1 T olive oil. Store in the fridge until you're ready to grill!
More Summer Grilling Recipes
Whether you're looking for keto grilling recipes, Paleo grilling recipes or just plain delicious summer grilling recipes, we've got you covered! Here are a few of my all-time favorites.
Mediterranean Lamb Burgers – Not only are these a delicious variation on your typical burger, they're keto and paleo-friendly. Just use lettuce wraps instead of buns!
5 Fruits to Grill This Summer – Grilled fruit is one of my personal favorite desserts. It's healthy, yes, but honestly, it's the flavor that's got me hooked. If you want to take it to the next level, serve with some dairy-free whipped cream or banana “nice” cream.
Grilled Rosemary Pork Chops with Grilled Nectarines – Speaking of grilled fruit, grilled nectarines make the perfect accompaniment for these pork chops!
Grilled Coconut Lime Shrimp – This is another one that's great for meal prep. The leftovers are so tasty on a salad for lunch the next day!
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Do you have any information about organic, pastured beef that is finished on heritage, non-GMO corn? I buy this sort of beef from a local farmer, and I’d hate to stop giving him business, but I keep hearing that totally grass-fed is better.
Thanks for all of your awesome prep tips, I always enjoy them!