I’m not going to lie to you – when I’m hunting up/creating new recipes to try, the deciding factor is usually time. How much time with this take to make? A second major factor is ease. How easy is this going to be to prep and cook? Because I’m a mom. I’m a mom with three very on-the-go kids. And between the requests for drinks and snacks, refereeing, and just general keeping-everyone-aliveness of my days – I need quick and easy.
I need a supper recipe (because let’s face it, lunch is mostly sandwiches) that can be made in an hour or less “mom time.” When I say “mom time,” I’m talking about the time it takes to make the meal, start to finish – kid-teruptions included. These steak kabobs fit both criteria, hence the name.
Quick & Easy Steak Kabobs.
These kabobs actually have several things going for them. Besides being quick and easy, they’re tasty, fun, and kid and husband approved. That’s a big deal in our house. It’s not very often I make a recipe twice in one week at the request of my husband. It’s an even bigger rarity for the kids to make such a request. But it happened. They wanted more “bakobs.”
What makes these steak kabobs so quick, easy, tasty, and fun?
To be fair, they are quick because they’re easy. The only prep is cutting the meat and veg, putting the pieces on sticks, and brushing them with an olive oil seasoning mix. And the cooking is fairly easy too. I know grilling can be daunting, but not in the case of these kabobs. Medium flame, one flip, twenty(ish) minutes, and you’re done!
Steak, mushrooms, onions, peppers, and Tom’s Steak Rub… need I say more? It’s only like the best flavor combo ever. Okay. That’s an exaggeration. But it IS a delish combo. I’m a sucker for the strong umami flavor (think beef and mushrooms) paired with the flavors from the onion and sweet peppers.
And Tom’s Steak Rub. I’m a sucker for Tom’s Steak Rub. It seriously adds to this dish, but is definitely not a requirement. You could totally use you’re favorite steak seasoning and I am confident that the kabobs would still be tasty. But if you’re curious and want to try Tom’s Steak Rub – click HERE.
Do I really need to explain the fun factor? I mean, it’s food on a stick. Who doesn’t think food on a stick is fun?!
Keep your kabobs and your family safe by following the rules of food safety!
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
- 12 sweet mini peppers
- 8 ounces whole button mushrooms
- 1 large onion
- 2-10 ounce sirloin steaks, cut to 1 inch thick
- 1/3 cup olive oil
- 1 tablespoon Tom's Steak Rub (or favorite steak seasoning)
- If you have a set of fancy/handy metal skewers, you can skip this step. But if you are using bamboo skewers, soak them in hot water while you prep.
- Remove the tops off of the sweet mini peppers and slice them at 1 inch lengths. I ended up with roughly 2-1 inch rings per mini pepper.
- If you've got mushrooms that are larger than 1 inch across the top of the button, slice them in half. If they are roughly 1 inch or smaller, leave them.
- Cut the ends off your onion. Then cut your onion in half, cut the halves into quarters, and separate the layers.
- Cut the steaks into 1 inch cubes. In theory, you should be able to get six cubes from each steak.
- To assemble, my preferred pattern is onion, steak, pepper, mushroom, onion, steak, pepper, mushroom, onion. But... you can stick (literally) that meat and veg on your skewer any old way you want and place them on a sheet pan.
- Preheat the grill with medium-high heat while you do this next part.*
- Mix the olive oil and steak seasoning in a small bowl. Brush each kabob with the seasoned oil, turn them over, and brush the other side.
- Turn the grill down to medium, place the kabobs on the grill an inch to two inches apart, and cook for 5-7 minutes. Flip the kabobs and cook for another 5-7 minutes. Rinse and repeat until the steak is done to your liking - we like ours medium rare. Remove the kabobs, serve, and enjoy!
- *Cooking times and temps are based on a gas grill and may vary depending on grill.