These Low Carb Steak Kabobs are juicy, tender and loaded with flavour. Easy to throw together and great for those summer BBQ gatherings when you want to prepare something different that doesn't take a lot of time.
Keeping them low carb with a sugar free marinade and using fresh vegetables skewed together with tasty beef cubes. Everyone is going to love these low carb steak kabobs and they will be a hit at your next BBQ.
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These kabobs were inspired by my Low Carb Korean BBQ Short Ribs recipe on this site, and pairs well with this amazing Panzanella Salad recipe or served with this Cilantro Lime Cauliflower Rice Recipe on the side.
🥘 Ingredient notes
These kabobs were marinated with soy sauce, worcestershire and balsamic vinegar with a few seasoning which made them tender and super tasty.
- Strip Loin or Sirloin: These are some nice cuts of meat. I used striploin for this recipe as I find it more tender than a sirloin. However, sirloin would be more budget friendly.
- Veggies: I used zucchini, bell peppers and red onions to skew on to these kabobs. Use what veggies you prefer as long as they are low carb and can cook within the same time.
- Soy Sauce: lending to that salt and sweet umami flavour and also a litter bitterness (tamari or coconut aminos can be used as an alternative)
- Worcestershire Sauce: a little sour and a little sweet giving it another umami flavour that is not like any other sauce.
- Balsamic Vinegar: rich and a complex sweetness that explodes in the mouth with notes of prune, cherry and chocolate. This is a must for me.
- Garlic Powder: add a slightly sweet yet a light pungent roasted garlic flavour.
👨🏻🍳 Steps by step instructions
How to make the these Steak Kabobs
STEP 1: Cut your steak into 1 inch cubes and place in a large sealable freezer or ziploc bag
STEP 2: Mix the marinade ingredients and add the remaining marinade ingredients into the bag, seal and smush around to allow beef and marinade to mingle. Store in fridge for 4-6 hours.
STEP 3: Prepare your veggies by cutting them into 1 inch pieces. Remove meat from fridge after marinating time and begin threading onto skewers. I started with zucchini, beef cube, onion and bell pepper, alternating until I had 4 cubes per skewer.
STEP 4: Grill on the BBQ at medium/high heat, turning the skewers frequently for 10-12 minutes.
To make beef and vegetable skewers on the stovetop, preheat a non-stick skillet or grill pan over medium-high heat. Prepare skewers with beef cubes and vegetables as directed, then place them on the hot skillet, cooking for about 10-12 minutes, flipping occasionally until beef reaches desired doneness and vegetables are tender.
Alternatively, for oven preparation, preheat to 400°F (200°C), arrange skewers on a lined baking sheet, and bake for 15-20 minutes, checking beef doneness with a thermometer. Once cooked, serve hot and enjoy!
STEP 5: Once cooked remove from heat and serve immediately.
📋 Substitutions
Make a vegetarian or gluten free option for those dinner guest who might have diet restrictions.
- Beef - instead of beef, you can use hearty vegetables like cubed eggplant and mushrooms. Skip the worcestershire sauce if it's made with anchovies.
- Soy Sauce - use a gluten free sauce like tamari or cocnut aminos to make it gluten free. Also, some worcestershire sauces are not gluten free, be sure to check your the ingredients.
🍴 Variations
Additional ways to make these skewers because I am all about mixing it up.
- Spicy - add chili pepper flakes to the marinade to imbue heat into the dish, or diced chili peppers
- Deluxe - use ribeye steak instead of striploin and make these kabobs even more tender and juicy
- Kid friendly - baste the skewers with some ketchup or BBQ sauce in the last couple of minutes on the grill.
See this Sweet and Spicy Pork Belly recipe on my website!
🥣 Equipment
I used stainless steel kabob skewers like these to make my low carb steak kabobs. I find them a lot easier to use than the wooden skewers. They are also very easy to clean.
⏲️ Tips and serving suggestions
Brush skewers with balsamic for extra flavouring while it's on the grill
Use oven mitts to hold one end of the skewer and use a fork to push the meat and vegetables from the skewer onto a plate.
Do not use a metal bowl to marinade the beef as the metal with give the food a funny flavour.
Leftover cooked kabobs can be stored in the refrigerator in an airtight container for up to 4 days
💭 Frequently asked questions
Kabobs can use almost any kind of steak but you want to make sure that you use something that does not require a lot of marinating time and will turn out tender and not tough. Best options are striploin, sirloin or tenderloin.
Make sure to cut the vegetables thick enough that they do not fall in between your grill grates.
Kabob is US while Kebab is British a dish of pieces of meat, fish, or vegetables roasted on a skewer or spit.
No, stew meat is very tough and will not be a good option for kabobs.
🍽 Other recipes you may like
Please comment, rate or review my recipe below!
Recipe Card
Low Carb Steak Kabobs
Instructional Recipe Video
Ingredients
- 2 lbs beef steak cut into 1 inch pieces (striploin, sirloin or tenderloin)
- 2 bell peppers sliced into 1 inch pieces
- 1 large zucchini sliced into coins
- 1 large red onion sliced into 1 inch pieces
Marinade
- ¼ cup soy sauce (tamari or coconut aminos)
- ¼ cup worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ½ tablespoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon dry oregano
Instructions
- Cut steak into 1 inch cubes and place in a sealable waterproof freezer bag
- Combine ingredients for marinade in a medium bowl and pour into bag of steak
- Ensure bag is sealed completely and smush around the meat to incorporate well with the marinade.
- Place marinated meat in the fridge for 4-6 hours
- Once meat is marinated, thread onto skewers with vegetables. About 4 beef cubes per skewer.
- Heat up the grill to medium/high heat (350 to 375°F)
- Grill skewers for about 10-12 minutes, rotating frequently until desired doneness. See stovetop and oven methods above in the post.
- Serve immediately. Carefully in removing skewers from grill, use oven mitts or tongs to avoid burning hands.
- (Refer to the video instructions if further clarification is needed)
Notes
- Brush skewers with balsamic for extra flavouring while it's on the grill
- Do not use a metal bowl to marinade the beef as the metal with give the food a funny flavour.
- Leftover cooked kabobs can be stored in the refrigerator in an airtight container for up to 4 days
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Mihaela says
My favourite at barbeques! I eat until I can't breathe anymore:)) Great tip to use a glass/ceramic bowl for marinade. I always do:)
Kayla DiMaggio says
Kabobs are my favorite easy Summer dinner, these were so delicious!
Oscar Chimenti says
Thank you, my favourite too.
Jeannie says
Will use this recipe for a friend's house warming event, they will love that it's low carb yet delicious!
Oscar Chimenti says
These steak kabobs came out so tender and juicy. Made them for a friends BBQ and everyone devoured them.