Steak Kabobs are a summer time favorite. No skewers? No problem! This recipe turns steak kabobs into an easy, sheet pan dinner the family will love.
Since it’s grilling season, I was inspired to try a new steak kabob recipe.
I had all the ingredients ready to go, and then I realized I was out of skewers. Ugh!
It was bad planning on my part, but it made for great chance to try deconstructed steak kabobs without skewers.
Essentially, skewer-less kabobs turns steak kabobs into an easy, weeknight sheet pan dinner. And who doesn’t love an easy sheet pan meal? What’s easier than tossing all the ingredients together on a sheet pan and then throwing it into the oven for about 25 minutes.
How Long to Cook Sheet Pan Steak Kabob?
We prefer steak kabobs to be medium, which is 135–145°F. We cooked these at 400° degrees for 20-25 minutes, and reached the desired doneness. If you prefer medium-rare or well-done, you’ll want to cook them for slightly less time or more time, respectively.
Be sure to use an instant read thermometer when cooking these kabobs to reach your desired temperature.
Also remember that the temperature of cooked beef will continue to rise as the steak rests. Remove beef from heat when the thermometer reads about 5-10°F lower than the desired doneness.
| Doneness | Temperature | Description |
| Rare | 120°F | Cool, bright red center. Soft to the touch |
| Medium Rare | 130°F | Warm red center. Beginning to firm up with red juices |
| Medium | 135-145°F | Warm pink center; outer portions beginning to brown. Completely firm to the touch with red juices |
| Medium Well | 145-155°F | Slightly pink center. Completely firm to the touch with brown juices |
| Well Done | 155-160 °F | Very little or no pink or red. Firm to touch |
| Ground Beef | 160 °F | Fully brown throughout with no pink |
What Beef Cut Do You Use With Steak Kabobs?
There are lots of beef cuts you could use, but we recommend either sirloin steak (cut into cubes) or steak kabob meat if you have it.
As a side note, when beef is packaged as steak kabob meat, it’s typically beef cut from the sirloin section into 1 to 1 1/2-inch pieces.
Tips for the Best Steak Kabobs
- If you’re cutting your own beef, cut steak cubes 1 to 1 1/2-inch pieces. Cut them as uniformly in size as possible so they cook evenly.
- Marinate beef for 1-3 hours
- If you decide to make this recipe with wooden skewers, soak the skewers in water for at least 30 minutes to avoid burning
- Get creative with your vegetables. Other great options for this peppers, squash, zucchini and tomatoes
Can I Grill These Steak Kabobs?
Absolutely, yes! We’re sharing the deconstructed version of this recipe, but you can make them with traditional skewers too.
If assembling as a traditional kabob and using wooden skewers, soak the skewers in water for at least 30 minutes to avoid burning.
Then, layer steak and veggies in your preferred order. We generally recommend 3-4 pieces of steak on each kabob.
Place kabobs on a hot grill and grill until the beef reaches your desired temperature, 135–145°F for medium doneness, approximately 8-9 minutes.
Sheet Pan Steak Kabobs (Deconstructed, Skewerless)
Ingredients
- 1-2 lbs beef sirloin (cut into 1 to 1 1/2-inch cubes) or steak kabob beef
- 1 green bell pepper, chopped into 1 1/2 inch pieces
- 1 red bell pepper, chopped into 1 1/2 inch pieces
- 1 onion, chopped into 1 1/2 inch pieces
- 8 oz button mushrooms, if desired
Steak Kabob Marinade
- 1/4 c olive oil
- 1/4 c soy sauce
- 1/2 tsp red wine vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp honey
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
Instructions
- For the marinade: In a mixing bowl whisk together all marinade ingredients. Add meat and vegetables to the marinade. Cover and marinate in the refrigerate for a 1 to 3 hours.
- Preheat oven to 400 degrees. Line a large sheet pan with parchment or aluminum foil, if desired for easy clean-up
- Spray a large baking sheet with cooking spray. Add meat & vegetables to the baking sheet in a single layer. Discard marinade.
- Spread out onto the sheet pan. Nestle the beef in with the vegetables and roast until desired doneness. 135–145°F for medium doneness, approximately 25 minutes.
- Serve right away
Helpful Kitchen Tools
One more thing!
Do you want to learn more about beef? Below are a few popular beef posts and recipes you may like. In addition, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.
- 50+ Beef Recipes
- What is Grass Fed Beef?
- Farm Life: How We Feed Cows
- What’s the Difference Between a Steer vs Bull? Cow vs Heifer?
- Buying a Cow. How Much Beef Is It?
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