Oven Steak Kabob Recipe
If you are looking for a simple meal to make you look like a chef, oven steak kabobs is what we’ll be having!
You know, every time we sit down with our family to enjoy a meal together it is an occasion to be grateful for. Sometimes, though, extra special occasions take place. Birthdays, celebrations, anniversaries, milestones, or holidays. On these occasions, we might want to cook something a little extra special and this meal of Oven Steak Kabobs is one of those favorites for me. The great thing about this meal is that it is something that you might order in a restaurant, but you can easily feed 6-8 people with this meal for under $25.00 – or feed a family of four twice.
How To Make Oven Steak Kabobs
his is how I make my Oven Steak Kabobs. This recipe works just as well for chicken kabobs recipe, too. Just substitute boneless skinless chicken breasts and follow all the instructions just as they are written.
Ready for some good food? Lets get cooking!
For Oven Steak Kabobs You’ll Need:
- 1-2 pounds top sirloin
- 1 bottle Moore’s or Dale’s Marinade (or a recipe of my All Purpose Marinade, click here)
- Wooden kabob skewers, and some vegetables of your choice
Top Sirloin, when prepared this way, is tender and full of flavor.
- Have your cherry tomatoes and onions ready. I really like to use cherry tomatoes and onions because the tomatoes get so very sweet when cooked this way and the onions add a lot of flavor to the meat.
- Feel free to use whatever vegetables you have on hand or your favorites. I’m also using a bell pepper and some mushrooms for these oven steak kabobs.
- Using kitchen shears, cut the top sirloin into bite size pieces. I generally cut mine into about one inch cubes. You don’t have to be precise here though. Just make sure it is a small hunk of meat.
- Place the meat in a zipper seal bag and add 1 cup of marinade.
- Seal well and put in the refrigerator for at least an hour. You can marinate this the night before if you like.
- Thirty minutes before you’re going to cook your kabobs, place some skewers in a dish filled with water to soak.
- Cut your veggies into bite sized chunks and set up a skewering station.
Imagine if someone were to call while you were doing this and ask what you were up to.
“I’m setting up a skewering station.”
They may not call back for some time 🙂
- Using whatever pattern you’re in the mood for, skewer veggies and meat onto your kabobs. Look at those colors! Makes me think of the holidays.
For instance, I like to start and end with cherry tomatoes, but sometimes I don’t.
I also like to place onion slices next to the meat, but sometimes I don’t.
There does not need to be a rhyme or reason to this so just do it however you want to.
- Place all of these steak kabobs on a rimmed baking sheet to catch the juices.
- Bake at 350 for thirty minutes, turning every ten minutes, until meat is cooked through and veggies are lightly browned around the edges.
Enjoy your delicious Oven Steak Kabobs!!!
Take a look at that gorgeous rice pilaf in the photo! Rice pilaf has so much flavor that it just about takes to singing as soon as you get a bite in your mouth, and it is Easy with a capital “E”! You can get the recipe for it by clicking here.
If you end up with a lot of extra veggies, make the kabobs with only vegetables. These are wonderful to serve on the side for instance with a little sauce of your choice or roasted all by themselves.
This makes a LOT of steak kabobs so normally I freeze half of the meat in the marinade to make them for another meal but I wanted to make them all to show you how many came out of this. You can add some variety to kabob recipes every time you make them.
In addition, chicken makes a great substitution in this recipe to make chicken kabobs.
Now go ye forth and haveth ye a wonderful day!
- 2 pounds top sirloin
- 1 recipe All-Purpose Marinade or 1 bottle of Dale's or Moore's Marinade
- 2 large onions peeled and cut into wedges
- 1 pound cherry tomatoes bell peppers (cored, seeded, and cut into 1 inch pieces), and/or small mushrooms, or other vegetables of your choice
- Using kitchen shears, cut the beef into bite-size cubes. Place the beef in a gallon-size ziplock bag and add 1 cup of the marinade. Let the beef marinate in the refrigerator for at least one hour or up to eight hours.
- Thirty minutes before you plan to cook the kabobs, preheat the oven to 350 and place 8 to 12 wooden skewers in a bowl and cover them with water to soak.
- Remove the skewers from the bowl and thread the beef and vegetables onto them, placing a vegetable between each piece of beef.
- Place the beef kabobs on an ungreased, rimmed baking sheet and bake the kabobs, turning them every 10 minutes, until the beef is lightly browned on the outside and just lightly pink in the very center, about 30 minutes.
“If it wasn’t for the optimist, the pessimist would never know how happy he wasn’t.”