These kabobs are loaded with juicy, marinated steak and colorful veggies—and they’re just as good as Texas Roadhouse’s!
The marinade is the key here: it’s a mix of soy sauce, Worcestershire, garlic, and a splash of lemon juice.
Don’t cut the steak too small or it’ll cook faster than the vegetables and end up dry!
Try brushing the skewers with a little marinade right before they come off the grill for extra caramelization.
What I like most about this recipe is how well the charred edges of the meat pair with the sweet grilled onion!
How to Make Texas Roadhouse Steak Kabob
Ingredients
- 1 ½ lbs Sirloin Steak (cut into 1 ½-inch cubes)
- 1 Red Bell Pepper (cut into pieces)
- 1 Green Bell Pepper (cut into pieces)
- 1 Red Onion (cut into chunks)
- 8 oz. Mushrooms (whole or halved if large)
- 2 tbsp Olive Oil
- 2 tbsp Soy Sauce
- 2 tbsp Lemon Juice
- 1 tbsp Worcestershire Sauce
- 2 cloves Garlic (minced)
- 1 tsp Oregano (dried)
- 1 tsp Paprika
- ½ tsp Salt
- ½ tsp Black Pepper
Step-by-Step Instructions
Step 1:
Mix olive oil, soy sauce, lemon juice, Worcestershire, garlic, oregano, paprika, salt, and pepper in a big bowl until well combined.
Step 2:
Add the steak cubes and toss so they’re coated all over, then cover and stick in the fridge for at least 1 hour (2 hours is even better).
Step 3:
While the steak marinates, soak your wooden skewers in water for about 30 minutes if you’re using them—this keeps them from burning.
Step 4:
Thread the steak, peppers, onions, and mushrooms onto the skewers, alternating meat and veggies for even cooking.
Step 5:
Heat your grill to medium-high and oil the grates lightly.
Step 6:
Grill the kabobs for 10-12 minutes, turning every few minutes so the steak gets a good char and cooks to your liking.
Step 7:
Let the kabobs rest for about 5 minutes after grilling so the juices stay put.
Tips and Tricks for Making This Recipe
Use the Right Cut
Sirloin is my go-to for kabobs—it’s tender, grills up nicely, and doesn’t turn chewy.
Don’t Skip the Rest
Letting kabobs rest after grilling really helps keep those juices inside instead of all over your plate.
Marinade Time
Even an hour of marinating helps, but if you can, let it go for two or three—your steak will be way more flavorful.
Vegetable Choices
Zucchini, cherry tomatoes, or pineapple work great if you want to mix up the veggies or just use what’s in your fridge.
Grill Temperature
Medium-high heat gives you a good sear and cooks the steak through without burning the veggies.
What to Serve with Texas Roadhouse Steak Kabob Recipe
Rice Pilaf
Honestly, a fluffy rice pilaf is a must with steak kabobs—it soaks up all those savory juices perfectly.
Toasted rice, a few herbs, maybe some slivered almonds… it just makes each bite better.
The nutty rice and seasoned steak balance each other out, so dinner isn’t too heavy.
Baked Potato
A baked potato is classic with steak kabobs, especially if it’s hot and loaded up with butter, sour cream, cheese, or chives.
I swear, people always want seconds when baked potatoes are on the table.
Fresh Cucumber Tomato Salad
This salad gives you a cool, crisp bite between kabobs.
I like tossing cucumbers and tomatoes with thin onion slices and a splash of Italian dressing for zing.
It’s easy to make ahead, and leftovers keep well for lunch the next day.
Roasted Sweet Potatoes
For something different, roasted sweet potatoes with sea salt and smoked paprika are fantastic.
Their mild sweetness goes well with the charred steak, and you can cut them into cubes or rounds, toss with olive oil, and roast until just browned.
Charred Pineapple Skewers
Sometimes I’ll grill pineapple skewers right alongside the steak for a tropical twist.
The pineapple caramelizes and gets a deep flavor that’s surprisingly good with beef.
Try brushing with a little chili powder before grilling for a subtle heat—it’s awesome with savory meats!
Variations and Substitutions
Using Different Proteins
You can swap the sirloin for chicken or shrimp if you prefer, and those cook a bit faster.
Pork tenderloin, cubed up, also works and soaks up the marinade flavors well.
Vegetable Options
You’re not limited to bell peppers and onions—mushrooms, cherry tomatoes, or zucchini are all great options.
Pineapple chunks add a touch of sweetness and go really well with the steak and marinade.
Marinade Substitutions
If someone can’t have soy sauce, coconut aminos or reduced-sodium tamari are good swaps.
If you’re out of Worcestershire, a splash of balsamic vinegar with extra garlic powder works in a pinch.
Don’t be afraid to play with the seasonings—try a smoky BBQ rub or just salt, pepper, and smoked paprika!
How to Store Leftover Texas Roadhouse Steak Kabob
Use Airtight Containers
Stick leftovers in a container with a tight lid—this keeps them juicy and fresh.
I prefer glass or sturdy plastic since it keeps the flavor better than foil or wrap.
If you can, keep the kabobs separated so they don’t stick together later.
Refrigeration
Get leftovers into the fridge within two hours—seriously, it matters for safety.
They’ll stay good for up to 3-4 days if you store them right.
I usually put the container on a shelf (not the door) for the coldest spot.
Freezing
If you know you won’t get to them soon, freeze the kabobs—they’ll keep for 2-3 months.
Sometimes I separate the steak and veggies before freezing so they thaw more evenly.
Don’t forget to label your containers with the date so you know how long they’ve been in there!
Common Mistakes to Avoid
Skipping the Marinade
Skipping or rushing the marinade leaves you with bland, tough steak—don’t do it! Marinate for at least an hour, or a few if you can.
Plan ahead so you get all that flavor and tenderness.
Overcrowding the Skewers
Piling on too much meat and veg means uneven cooking and not enough char.
Leave a bit of space between each piece so everything grills up nicely instead of steaming.
Trust me, a little wiggle room makes all the difference for perfect kabobs.
Cooking Over Too High Heat
If your grill’s blasting at full power, you’ll probably burn the outside before the inside even gets a chance—nobody’s thrilled with that outcome at dinner.
Try sticking with medium-high heat and give your kabobs a good turn every so often. That way, things cook more evenly.
It keeps the steak juicy, the veggies have a little crunch—pretty much the goal, right?
Texas Roadhouse Steak Kabob Recipe
Ingredients
- 1 ½ lbs Sirloin Steak cut into 1 ½-inch cubes
- 1 Red Bell Pepper cut into pieces
- 1 Green Bell Pepper cut into pieces
- 1 Red Onion cut into chunks
- 8 oz. Mushrooms whole or halved if large
- 2 tbsp Olive Oil
- 2 tbsp Soy Sauce
- 2 tbsp Lemon Juice
- 1 tbsp Worcestershire Sauce
- 2 cloves Garlic minced
- 1 tsp Oregano dried
- 1 tsp Paprika
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
- Mix olive oil, soy sauce, lemon juice, Worcestershire, garlic, oregano, paprika, salt, and pepper in a big bowl until well combined.
- Add the steak cubes and toss so they’re coated all over, then cover and stick in the fridge for at least 1 hour (2 hours is even better).
- While the steak marinates, soak your wooden skewers in water for about 30 minutes if you're using them—this keeps them from burning.
- Thread the steak, peppers, onions, and mushrooms onto the skewers, alternating meat and veggies for even cooking.
- Heat your grill to medium-high and oil the grates lightly.
- Grill the kabobs for 10-12 minutes, turning every few minutes so the steak gets a good char and cooks to your liking.
- Let the kabobs rest for about 5 minutes after grilling so the juices stay put.