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Zesty Garlic Herb Skirt Steak Kabobs

These flavorful skirt steak kabobs are marinated in a vibrant garlic-herb sauce and grilled to perfection alongside colorful vegetables. A quick and delicious meal perfect for any weeknight or backyard BBQ.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Grilling
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil
  • 1/4 cup soy sauce low-sodium
  • 2 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic minced
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional
  • 1 tsp dried oregano
For the Kabobs
  • 1.5 lbs skirt steak cut into 1.5-inch pieces, against the grain
  • 1 large red bell pepper cut into 1.5-inch pieces
  • 1 large yellow bell pepper cut into 1.5-inch pieces
  • 1 medium red onion cut into 1.5-inch wedges, layers separated
  • 1 medium zucchini cut into 1/2-inch thick rounds or half-moons
  • 1 cup cherry tomatoes

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Grilling skewers (8-10, metal or pre-soaked wooden)
  • Grill (gas or charcoal)
  • Tongs

Method
 

Prepare the Marinade
  1. In a large mixing bowl, whisk together olive oil, low-sodium soy sauce, red wine vinegar, Worcestershire sauce, minced garlic, honey, Dijon mustard, black pepper, red pepper flakes (if using), and dried oregano.
Prepare Steak and Vegetables
  1. Pat the skirt steak dry and cut it against the grain into 1.5-inch pieces. Add the steak to the marinade. Add the red bell pepper, yellow bell pepper, red onion, and zucchini to the bowl with the steak and marinade. Toss everything to ensure all ingredients are well coated.
Marinate
  1. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. (Do not marinate skirt steak for more than 4 hours as it can become mushy due to the acids).
Pre-soak Skewers (if using wooden)
  1. If using wooden skewers, soak them in water for at least 30 minutes while the steak marinates to prevent them from burning on the grill.
Preheat Grill
  1. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
Assemble Kabobs
  1. Thread the marinated skirt steak pieces and vegetables (bell peppers, red onion, zucchini, cherry tomatoes) onto the skewers, alternating ingredients for an even cook and appealing presentation. Discard any remaining marinade.
Grill Kabobs
  1. Place the assembled kabobs on the preheated grill. Grill for 8-12 minutes, turning every 2-3 minutes, until the steak reaches your desired doneness (medium-rare is typically 130-135°F / 54-57°C internal temperature) and the vegetables are tender-crisp with nice char marks.
Rest and Serve
  1. Remove the kabobs from the grill and let them rest on a clean platter or cutting board for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful steak.

Notes

For best results, use metal skewers as they conduct heat and help cook the food from the inside. If using wooden skewers, remember to soak them! Skirt steak cooks quickly, so watch it carefully to avoid overcooking. These kabobs are excellent served with rice, quinoa, or a fresh green salad.