I’m all about al fresco dining this time of year. Whether we’re hosting a big backyard BBQ with friends or just enjoying an intimate family dinner on the deck with the doggos, there’s something so fun and relaxing about it. Plus, al fresco dining typically includes a summer cookout menu, and I’m a big fan of summer cookout menus. I’m also a big fan of keeping said cookout menus simple and stress-free (enter: make-ahead recipes). These baked “ka-bam” steak kabobs are one of my favorite tasty summertime dinners, and they can be prepped well before any and all cookout hysteria begins. They’re layered with juicy pieces of marinated beef sirloin (my all-time favorite cut of meat) and colorful veggies and are the perfect way to enjoy a vibrant, protein-packed summer meal.

One of the main reasons I chose beef for this recipe over other meats is because it’s such a great source of essential nutrients, including protein! For more yummy beef recipes and tips, visit Beef: It’s What’s for Dinner. Oh, and keep reading for my easy baked steak kabobs recipe, including a printable recipe card and nutritional breakdown!

Easy Baked Steak Kabobs

My two favorite things about these baked steak kabobs are that (1) they can be prepped hours in advance and (2) you don’t need a grill to make them. The latter reason leads me to this embarrassing admission: we don’t own a grill. We keep almost buying one and then talking ourselves out of it because it’s one of the only practical things we can put on our wedding registry. So, if you didn’t realize you can cook steak kabobs in the oven– or if you’re not sure how to cook steak kabobs in the oven, I’m about to rock your world. Seriously, these baked steak kabobs are better than any grilled kabobs I’ve ever had (and I’ve had a lot of kabobs, y’all).

That said, though, if you love to fire up the grill, you certainly can adapt this recipe. Either way, I’m sharing the recipe and ingredient list below! You can also skip ahead and scroll down to the bottom of this post for a printable recipe card and nutritional breakdown.

Ingredients

These yummy baked kabobs are layered with colorful bell peppers, red onion, and marinated beef sirloin. Also, I’m fairly confident you won’t find a tastier marinade for steak than this one. It’s the perfect combination of sweet, spicy, and tangy. Here’s everything you need to serve six (assuming two kabobs per person)–

• 1 large red onion, peeled
• 6-8 colorful bell peppers
• 1 1/2 pounds trimmed beef sirloin
• 1/4 cup Baby Bam seasoning (Emeril Lagasse’s famous blend– recipe below!)
• 1/4 cup Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1/4 cup light soy sauce
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• Wooden skewers, soaked
• 1 gallon Ziploc bag

Of course, you can add or remove veggies at your discretion. If you need some ideas, mushrooms, zucchini, squash, and cherry tomatoes are great for skewering!

Also, I highly recommend making a few extra batches of this Baby Bam seasoning. It can be stored it in an airtight container for up to 3 months, and you’ll find yourself wanting to use it on everything– soups, pizza, hamburger patties… you name it. I adapted the original blend a tiny bit, but you can check out Emeril’s original Baby Bam recipe if you’d rather go the classic route. Either way, here’s everything you need to make about 3/4 cup–

• 2 1/2 tablespoons paprika
• 1 tablespoon salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 tablespoons dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme

Baked Steak Kabobs Recipe

One of my favorite things about these oven baked shish kabobs is that they can be prepped hours in advance. I like to chop all my veggies first, since the process can be both time and space-consuming. So, start by peeling the onion. Cut it in half and then cut each half into quarters. Do the same with each bell pepper, making sure to cut off the top and remove the core, seeds, and membranes first. I like my pepper pieces to be on the larger side, so I used a total of eight bell peppers (two green, two red, two yellow, and two orange).

Also, if you’re using wooden skewers, they’ll need to soak in water before they can be baked or grilled. To do this, fill a pan with water and submerge the skewers completely. Allow them to soak for a minimum of an hour and a maximum of four hours. Of course, stainless steel skewers are an option, as well. 

The meat needs to marinate for a few hours, so it’s best to prep it well in advance. If we’re serving these baked steak kabobs for dinner, I prep the meat first thing in the morning, just to clear up counter space and avoid going crazy thirty minutes before guests arrive. To start the marinating process, cut the steak into one-inch pieces and place them in a large glass bowl. Add the Baby Bam seasoning and toss to coat. Next, pour the Worcestershire sauce, soy sauce, balsamic vinegar, olive oil, and garlic into a large Ziploc bag and add the seasoned meat. Seal the bag tightly and shake it to combine. Refrigerate the bag and allow the meat to marinate for a minimum or two hours and maximum of four hours. FYI- I normally wait the full four hours, just to maximize flavor. 

Once the meat has marinated, remove it from the fridge and grab your peppers and onions. Next, thread them onto the soaked skewers, alternating ingredients until each skewer is full. I like to double (and sometimes triple) up on the onions personally, since their layers can get pretty thin. Then, place the kabobs on a baking sheet lined with aluminum foil. If you anticipate running around getting other sides and drinks ready when guests arrive, I recommend prepping the skewers a few hours in advance. Just cover them with saran wrap and refrigerate until about ten minutes before guests arrive. 

Once guests arrive (or about ten minutes beforehand if you want to have them ready right away), preheat the oven to 450F and place the oven rack in the top position. Bake for ten minutes for medium.

Finally, remove the tray from the oven. You can either serve the steak kabobs on their skewers (my personal preference) or carefully, and preferably with tongs, push the meat and vegetables onto a plate or into a bowl. Whichever way you choose, serve hot and enjoy!

What to Serve with Steak Kabobs

Kabobs are awesome, but it can be difficult coming up with a full menu to compliment them. I mean, I’m not honestly even sure what cuisine these baked steak kabobs technically qualify as. So, if you’re not sure what to serve with steak kabobs (or any kabobs for that matter), here are a few of my favorite sides–

• Green salad
• Corn on the cob
• Rice pilaf
• Orzo
• Herb potato salad
• Sweet potato wedges
• Pasta salad
• Fruit salad
• Roasted or grilled veggies (brussels sprouts and zucchini are my personal favorites)
• Cabbage slaw
• Tabouleh
• Grilled cornbread

Regardless of what you choose to serve, I’m sure you’ll have lots of willing volunteers to help make sure it all gets eaten. If not, Nala and Nellie are available, and they warmly welcome the challenge. 

Finally, here’s a printable/shareable recipe card and the nutritional breakdown for these easy baked steak kabobs (as promised)! If you need more summer cookout recipes for a crowd, these mini beef tacos, baked game day beef meatballs, and itty bitty mini cheeseburger appetizers are three of my favorites. Beef: It’s What’s for Dinner is another amazing resource for nutrient-packed, family-friendly summer recipes, too!

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Baked Ka-Bam Steak Kabobs

Yield: 12 kabobs

Prep Time: 4 hours 15 minutes

Cook Time: 10 minutes

Total Time: 4 hours 25 minutes

Layered with juicy pieces of marinated beef sirloin and colorful veggies, these baked “ka-bam” steak kabobs are guaranteed to be a hit at your next summer cookout! There's no grill required, and they can be prepped hours in advance, so you have a clean and clutter-free kitchen when guests arrive!

Print

Ingredients

• 1 large red onion, peeled
• 6-8 colorful bell peppers
• 1 1/2 pounds trimmed beef sirloin
• 1/4 cup Baby Bam seasoning (recipe below)
• 1/4 cup Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1/4 cup light soy sauce
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• Wooden skewers, soaked in water for a minimum of an hour
• 1 gallon Ziploc bag

Baby Bam Seasoning:

• 2 1/2 tablespoons paprika
• 1 tablespoon salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 tablespoons dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme

Instructions

Peel the onion and then cut it in half and then into quarters. Do the same with each bell pepper, making sure to cut off the top and remove the core, seeds, and membranes first.

Cut the trimmed beef sirloin into one-inch pieces and place them in a large glass bowl. Add the Baby Bam seasoning and toss to coat. Pour the Worcestershire sauce, soy sauce, balsamic vinegar, olive oil, and garlic into a large Ziploc bag and add the seasoned meat. Seal tightly and shake to combine. Refrigerate the bag and allow the meat to marinate for a minimum of two hours and maximum of four hours.

Once the meat has marinated, remove it from the fridge, along with your pre-chopped veggies. Thread meat and veggies onto the soaked skewers, alternating ingredients until each skewer is full. Place steak kabobs on a lined baking sheet and cover until ready to bake. 

Preheat the oven to 450 F and place the oven rack in the top position. Bake kabobs for ten minutes for medium.

Remove the tray from the oven. Either keep the steak kabobs on skewers or carefully push the meat and vegetables onto a plate or into a bowl. Serve warm and enjoy!

Notes

To adapt this recipe for grilling, preheat the grill to around 400F. Grill kabobs for 8-10 minutes over medium high heat, turning occasionally, until the internal temperature is 145F for medium. 

If you’re using wooden skewers, they’ll need to soak in water before they can be baked or grilled. To do this, fill a pan with water and submerge the skewers completely. Allow them to soak for a minimum of an hour and a maximum of four hours.

To help keep your kitchen clean and clutter-free before guests arrive, I recommend prepping the skewers a few hours in advance. Just cover them with saran wrap and refrigerate until about ten minutes before guests arrive.

Recipe adapted from The Food Network

Nutrition Information

Amount Per ServingCalories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

If you took a stab at these oven baked shish kabobs, I’d love to know your thoughts! Also, as always, please don’t hesitate to let me know if you have any trouble with this recipe or any of my others! I love hearing from you guys, and I’m happy to help!

This post is sponsored by the Missouri Beef Industry Council. Follow along with them on Facebook, Instagram, Twitter, and Pinterest for updates on Missouri beef and related topics! As always, all opinions are my own. Thank you so much for supporting the businesses and brands that make Diary of a Debutante possible!

Lifestyle photography by Catherine Rhodes