Striploin Steak Shish Kabobs
Prep time
Cook time
Total time
These shish kabobs are juicy and tender. Add your favourite vegetables for a perfect summer BBQ with friends and family. ...or any time of the year!
Recipe type: main
Cuisine: North American
Serves: 6 to 10 servings
  • 4 Lbs thick beef strip loin steaks (about 6), cut in ¼ inch cubes
  • ½ cup olive oil
  • ⅓ cup soy sauce
  • ¼ cup lemon juice
  • 1 cup white wine
  • 1 Tbsp worcestershire sauce
  • 4 cloves of garlic, minced
  • 2 tsp freshly ground pepper
  • 1½ tsp salt
  • Optional: Your favourite veggies to add to the skewer. We used red onion, cremini mushrooms and green and orange sweet peppers (other suggested options are zucchini, cherry tomatoes, other mushrooms, etc)
  1. Add the steak cubes to a large ziplock bag.
  2. In a medium bowl, whisk together the oil, soy sauce, lemon juice, wine, worcestershire sauce, garlic, pepper and salt.
  3. Pour the marinade over the beef cubes and seal the bag.
  4. Massage the marinade into the beef to make sure all pieces are well coated.
  5. Place the bag in the fridge overnight or at least 4 hours before cooking.
  6. Oil the grill to avoid the meat sticking to the grill.
  7. Preheat the BBQ to 400-450 ºF
  8. Start building your skewers. Poke a steak cube through the sharp end of the skewer and pull it through, almost to the base of the skewer.
  9. Alternate between steak and vegetables until the skewers are full.
  10. Open the BBQ lid, quickly place the skewers on the hot grill and close the BBQ lid.
  11. After about 4 minutes, open the lid and turn the skewers over.
  12. Wait another 3 minutes and turn them over again.
  13. Avoid turning the steak over too often, as this will dry the meat.
  14. Use a meat thermometer to cook the meat to your preferred doneness. I aimed for medium doneness (around 155 ºF internal temperature).
  15. Once the kabobs are ready, place them on a serving dish and cover loosely with foil, to let the juices redistribute back into the meat. let them rest for about 5 minutes and serve. enjoy!
Recipe by Photos & Food at