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grilled steak mushroom kabobs on platter

Grilled Steak and Mushroom Kabobs

  • Author: Girl Versus Dough
  • Prep Time: 1 hour 30 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 40 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American


  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons brown sugar
  • 2 teaspoons ground pepper
  • 1 lb sirloin beef tips, cut into 2-inch cubes
  • 8 ounces baby bella mushrooms, halved
  • 1 small red onion, cut into 2-inch cubes
  • 1 green bell pepper, seeds, core and stem removed, cut into 2-inch cubes
  • 1 red bell pepper, seeds, core and stem removed, cut into 2-inch cubes


  1. In large bowl, whisk olive oil, Worcestershire sauce, soy sauce, lemon juice, Dijon mustard, garlic, brown sugar and pepper to combine. Reserve 2 tablespoons marinade; leave remaining marinade in bowl. Add beef tips and halved mushrooms to bowl; toss in marinade to coat. Cover and marinate in fridge 1 to 4 hours.
  2. Heat grill to medium-high heat. Alternate skewering beef, mushrooms, onions and bell peppers on bamboo skewers.* Grease grill grates with olive oil.
  3. Grill skewers over direct heat about 3 to 5 minutes each side until vegetables begin to soften and char and instant-read thermometer inserted in center of meat reads 125-130 degrees F. Remove skewers from heat; let rest 5 minutes. Brush with remaining marinade just before serving.
  4. *NOTE: It’s best to soak skewers in water at least 30 minutes before grilling to avoid burning.