Steakhouse Kebabs

Skewers of marinated sirloin tip, halved button mushrooms, and red onion get charred over the coals to a perfect medium-rare.

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated February 20, 2025
Closeup of steakhouse kebabs, charring on a grill.

Serious Eats / Joshua Bousel

Why It Works

  • Sirloin tips provide the right balance between tenderness and flavor for kebabs.
  • Using 1 1/2-inch cubes allows the steak enough time to sear over direct heat and still remain medium-rare to medium inside.
  • A robust marinade of Worcestershire, soy sauce, lemon juice, mustard, and garlic gives these kebabs a big steakhouse flavor.

These beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick.

May 2014

Recipe Details

Steakhouse Kebabs Recipe

Prep 10 mins
Cook 20 mins
Active 30 mins
Marinating and Resting Time 65 mins
Total 95 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup Worcestershire sauce

  • 3 tablespoons soy sauce

  • 1 tablespoon freshly squeezed lemon juice from 1 lemon

  • 1 tablespoon Dijon mustard

  • 1 tablespoon minced garlic (about 3 medium cloves)

  • 2 teaspoons dark brown sugar

  • 2 teaspoons freshly ground black pepper

  • 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes

  • 8 ounces cremini mushrooms, cleaned and halved

  • 1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)

Directions

  1. Whisk together oil, Worcestershire sauce, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and mushrooms in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours.

    Overhead view of the marinade being whisked together in a prep bowl.

    Serious Eats / Joshua Bousel

  2. Thread beef onto skewers, alternating with mushrooms and onions.

    Closeup of the assembled kebabs, ready for the grill.

    Serious Eats / Joshua Bousel

  3. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F (52-54°C) on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

    Closeup of the steakhouse kebabs on the grill.

    Serious Eats / Joshua Bousel

Special Equipment

Grill, metal or bamboo skewers (if using bamboo skewers, soak in water for 30 minutes before using)

Read More

Nutrition Facts (per serving)
360Calories
23gFat
11gCarbs
28gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories360
% Daily Value*
Total Fat 23g29%
Saturated Fat 7g34%
Cholesterol 86mg29%
Sodium 554mg24%
Total Carbohydrate 11g4%
Dietary Fiber 1g5%
Total Sugars 5g
Protein 28g
Vitamin C 5mg24%
Calcium 51mg4%
Iron 3mg17%
Potassium 645mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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