Best Grilled Steak and Mushroom Kabobs

by

There’s something special about cooking outdoors. The scent of grilled meat, the sound of sizzling skewers, and the joy of sharing a fresh, hearty meal under the open sky—it brings back the best memories. This grilled steak and mushroom kabob recipe has become my all-time favorite for summer evenings. I first tried it during a weekend barbecue with friends, and ever since, it’s been a regular on my menu.

What makes this recipe truly memorable is how the beef soaks up the simple marinade, becoming incredibly tender and flavorful. The mushrooms, on the other hand, grill beautifully—juicy inside with a light char on the outside. Every bite is a perfect balance of textures and tastes.

Why You’ll Love This Recipe

You’ll love this kabob recipe for so many reasons. First of all, it’s incredibly versatile—ideal for both casual family dinners and special gatherings. It’s the kind of dish that feels fancy but doesn’t require any complicated preparation.

It’s also budget-friendly. You don’t need an expensive cut of meat; even a modest beef steak works beautifully when marinated well. Plus, mushrooms are affordable and always available.

The marinade is made with ingredients you likely already have in your pantry. With just a few minutes of prep and a short marinade time, you’re ready to fire up the grill.

Whether you’re planning a summer cookout or simply craving something savory and satisfying, this recipe checks all the boxes.

Ingredients for the Recipe

To prepare these delicious kabobs, you’ll need the following:

  • 20 oz beef steak – Choose any tender cut, such as sirloin or flank. Trim and cut into 1.5-inch cubes.

  • 8 oz mushrooms – Button or cremini mushrooms work great. Clean and dry them well so they grill properly.

  • 1/4 cup olive oil – Helps the marinade coat the ingredients and adds richness.

  • 1/4 cup apple vinegar – Replaces white wine vinegar for a mild tang and deeper flavor.

  • 1 tablespoon Worcestershire sauce – Adds umami and enhances the beef’s savory taste.

  • 1 teaspoon garlic powder – For that warm, garlicky undertone.

  • 1/2 teaspoon vege-sal or salt – Season according to your taste.

  • Freshly ground black pepper – I always add a generous amount for a bolder flavor.

    How to Make This Recipe

    I like to keep things simple, especially when grilling. This recipe is no exception. With just a bit of prep, a short marinade, and a hot grill, you’ll have perfectly charred steak and mushrooms on your plate in no time. Let me walk you through each step.

    Step-by-Step Instructions for Making

    Step 1: Prepare the Ingredients
    Begin by trimming the beef steak and cutting it into even cubes—about 1.5 inches each. This ensures everything cooks at the same rate. Next, clean the mushrooms. If they’re small, leave them whole; if they’re large, cut them in half. Dry the mushrooms thoroughly with a paper towel to avoid excess moisture during grilling.

    Step 2: Make the Marinade
    In a large bowl, combine the olive oil, apple vinegar, Worcestershire sauce, garlic powder, vege-sal or salt, and freshly ground black pepper. Stir until well mixed. The marinade will smell rich and tangy, with a hint of spice from the pepper and garlic.

    Step 3: Marinate the Beef and Mushrooms
    Add the cubed steak and cleaned mushrooms to the bowl of marinade. Mix gently until everything is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. If you have time, marinate for longer—up to 4 hours—for even deeper flavor.

    Step 4: Soak the Skewers (if wooden)
    While the ingredients are marinating, soak wooden skewers in water for about 30 minutes. This prevents them from burning on the grill. If you’re using metal skewers, skip this step.

    Step 5: Assemble the Kabobs
    Remove the steak and mushrooms from the marinade. Thread them alternately onto the skewers—one piece of beef, then one mushroom, and so on. Don’t crowd the skewers too tightly; space allows for even grilling.

    Step 6: Preheat the Grill
    Preheat your grill to medium-high heat. Brush the grates lightly with oil to prevent sticking.

    Step 7: Grill the Kabobs
    Place the skewers on the hot grill. Cook for 8–10 minutes, turning every 2–3 minutes to cook all sides evenly. The beef should have a nice sear and the mushrooms should be tender with grill marks. Avoid overcooking—especially if using lean beef.

    Step 8: Rest Before Serving
    Remove the kabobs from the grill and let them rest for 5 minutes before serving. This helps the juices settle and keeps the meat tender.

    Quick and Easy

    This recipe is a lifesaver when I want something impressive without spending hours in the kitchen. The marinade comes together quickly, and the grilling takes less than 15 minutes. With a little planning, you can even marinate everything the night before and have it ready the next day. The simple process makes it a great weeknight option as well as a grill-party winner.

    Customizable

    Another reason I love this recipe is how easy it is to customize. Want to add vegetables? Go ahead—bell peppers, zucchini, and red onions pair wonderfully with the beef and mushrooms. Don’t eat beef? You can substitute it with chicken breast or thigh cubes using the same marinade. Even tofu works well for a vegetarian version, especially when paired with those juicy mushrooms.

    You can also tweak the marinade to suit your preferences. Add a splash of lemon juice for extra brightness or a spoon of mustard for sharpness. The recipe is forgiving and flexible.

    Crowd-Pleasing

    This dish is always a hit at my table. Whether I’m serving family or guests, these kabobs disappear fast. They’re easy to pick up, easy to eat, and full of that satisfying grilled flavor. Everyone loves the combination of tender meat and savory mushrooms, and it’s one of the few dishes where even picky eaters clean their plates.

    You can double the ingredients for larger gatherings or halve them for a small dinner. Serve it with a side of rice, flatbread, or a fresh salad, and you have a complete meal with minimal effort. The smoky char on each skewer adds something truly special to every bite.

    FAQs

    Can I use a different cut of beef?
    Yes, definitely. While I usually go for sirloin or flank steak, you can also use ribeye or even a leaner cut if you prefer. Just make sure to marinate it well to keep it tender.

    Can I substitute mushrooms with another vegetable?
    Of course. Bell peppers, zucchini, cherry tomatoes, or red onions are all great options. Just ensure the veggies are cut into similar-sized pieces for even grilling.

    How long should I marinate the meat?
    Ideally, marinate for at least 1 hour. However, if time allows, 3–4 hours will give you even better flavor. Avoid marinating overnight, as the vinegar can break down the meat too much.

    Can I make these kabobs in the oven?
    Yes. Preheat your oven to 425°F (220°C) and place the assembled skewers on a baking tray lined with foil. Bake for about 15–20 minutes, turning once halfway through.

    Can I make this ahead of time?
    You can prepare and marinate the ingredients up to 1 day in advance. Assemble the skewers just before grilling to keep everything fresh.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Best Grilled Steak and Mushroom Kabobs

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    Print Recipe

    These grilled steak and mushroom kabobs are one of my favorite go-to recipes for outdoor meals. With tender beef cubes and juicy mushrooms, they’re marinated in a savory blend of olive oil, apple vinegar, and seasonings, then grilled to perfection. Easy, flavorful, and perfect for any occasion.

    • Total Time: 85 minutes (includes marinating)
    • Yield: 4 servings 1x

    Ingredients

    Scale

    • 20 oz beef steak, trimmed and cut into 1.5-inch cubes

    • 8 oz mushrooms, cleaned and dried

    • 1/4 cup olive oil

    • 1/4 cup apple vinegar (white wine vinegar substitute)

    • 1 tablespoon Worcestershire sauce

    • 1 teaspoon garlic powder

    • 1/2 teaspoon vege-sal or salt

    • Freshly ground black pepper to taste

    Instructions

    • Trim the beef and cut it into 1.5-inch cubes. Clean and dry the mushrooms.

    • In a large bowl, mix olive oil, apple vinegar, Worcestershire sauce, garlic powder, vege-sal or salt, and black pepper.

    • Add beef and mushrooms to the bowl. Toss until coated. Cover and refrigerate for 1–4 hours.

    • If using wooden skewers, soak them in water for 30 minutes.

    • Thread beef and mushrooms alternately onto the skewers.

    • Preheat grill to medium-high. Brush grates lightly with oil.

    • Grill skewers for 8–10 minutes, turning every 2–3 minutes, until the beef is cooked and mushrooms are tender.

    • Let rest 5 minutes before serving.

    Notes

    • Sirloin, flank, or ribeye steaks work best.

    • Button or cremini mushrooms are ideal.

    • For oven preparation: Bake at 425°F (220°C) for 15–20 minutes, turning halfway

    • Author: Mohamed
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes

    Did you make this recipe?

    Share a photo and tag us @easyflavorhaven we can't wait to see what you've made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star