Steak and Mushroom Kabobs are loaded with flavor with a quick maple marinade and grilled to perfection for a quick weeknight dinner.

Grilled Steak Kabobs are always a cookout favorite and this variation with mushrooms and red onion is a surefire winner for any summer bbq or family dinner.

Steak and Mushroom Kabobs ~ Easy Dinner on the Grill

What’s better than getting the full meal cooked on the grill? Kabobs are quick, easy, delicious and no mess to clean up! The marinated steak bites are tender, juicy and full of maple and herb flavors that pair well with the savory mushrooms and onions.

Ingredients Needed:

Sirloin Steak is our favorite for making kabobs. It’s usually more affordable than ribeye or strip steak but still has great flavor and cooks up really tender.
Maple Syrup creates the base for the marinade and adds a sweet kick.
Granulated Garlic adds savory flavor to the steak.
Black Pepper will add the perfect amount of heat to the kabobs.
Smoked Paprika pairs well with the sweet maple flavor and adds extra smoke flavor.
Kosher Salt just a bit of salt to flavor the steak.
Ground Rosemary adds savory flavor that pairs well with the garlic and maple flavors.
Mushrooms are a classic combo with steak. Use baby portobello mushrooms or white button mushrooms.
Red Onion is a great addition to the kabobs. The onion slices kicks up the savory flavor when combined with the steak and mushrooms.

How to Grill Steak and Mushroom Kabobs:

Make the maple marinade by combining maple syrup with garlic, pepper, smoked paprika, salt and rosemary in a small saucepan.

Bring mixture to a boil, cook about 3 minutes. Remove from heat and cool.

Cut steak into 1 1/2 inch cubes and place into a zip top baggie.

Pour marinade over steak and seal the bag, squeezing out the air.
Turn the bag over several times to coat the steak pieces in marinade.
Place in the refrigerator and marinate 1 hour or up to 24 hours.

Thread steak onto skewers with mushroom caps and red onion slices.
Prepare a grill fire to about 325° with pecan chunks for smoke flavor.

Cook kabobs over indirect fire with the grill lid closed for about 10 -15 minutes.

Cook until steak reaches 140° with a digital thermometer for medium steak bites.

Remove from grill and serve immediately.

INTERNAL TEMPERATURES FOR STEAK KABOBS:

Rare: 130°
Medium Rare: 140°
Medium: 155°
Well Done: 165°

How to Store and Reheat:

Store leftover kabobs wrapped in foil or remove from skewers and store in an airtight container in the refrigerator up to 4 days.
It is easiest to reheat if removed from skewers. Toss in a pan with olive oil and cook over medium heat, stirring often until heated through.

More Kabob Recipes to Grill:

Steak and Potato Kabobs are made with our best dry rub for a family favorite meal that everyone can agree on.
Smoked Sausage Chicken and Potato Kabobs are one of our most requested recipes. They are so hearty with tons of smoky flavors.
Pork and Pineapple Kabobs are loaded with smoky pork, pineapple and sweet peppers. Great for busy weeknights and delicious enough to serve for company.

How to Meal Prep Kabobs:

Kabobs are a great to add to your weekly meal prep plan. We use our maple glaze for the marinade and it can be prepared and refrigerated up to 2 weeks in advance. The steak can be sliced up and marinated ahead and the vegetables are a snap to slice and have ready to make the kabobs.

You might also like this Asian Beef recipe for a quick and easy dinner that is even better than Chinese takeout!

Kabobs are a budget friendly option to stretch a bit of steak to feed the whole family. Try the maple marinade for your next Steak and Mushroom Kabobs and watch them disappear!

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Print Recipe

5 from 1 vote

Steak and Mushroom Kabobs

Steak and Mushroom Kabobs are loaded with flavor with a quick maple marinade and grilled to perfection for a quick weeknight dinner.

Prep Time15

Cook Time15

Additional Time1

Total Time1 30

Course: Steaks

Cuisine: American

Keyword: grilled steak kabobs, steak and mushroom skewers, steak kabobs

Servings: Servings

Calories: 427kcal

Author: Milisa

Ingredients

1 ¼ pounds sirloin steak
¾ cup Pure Maple Syrup
1 tablespoon granulated garlic
1 ½ teaspoons coarse black pepper
1 ½ teaspoons smoked paprika
1 teaspoon kosher salt
½ teaspoon ground rosemary
8 ounces baby portobello mushrooms
¼ red onion sliced

Instructions

Add maple syrup, garlic, pepper, smoked paprika, salt and rosemary in a small saucepan. Bring mixture to a boil, cook about 3 minutes. Remove from heat and cool to room temperature.
Cut steak into 1 1/2 inch cubes and place into a zip top baggie. Pour marinade over steak and seal the bag, squeezing out the air.
Turn the bag over to coat the steak pieces in marinade.
Refrigerate at least 1 hour or up to 24 hours.
Remove steak to a bowl.
Remove mushroom stems, reserving for another use.
Thread steak onto skewers with mushroom caps and red onion slices.
Prepare a grill fire to about 325° with pecan chunks for smoke flavor.
Cook kabobs over indirect fire with the grill lid closed for about 10 -15 minutes or until steak reaches 140° with a digital thermometer for medium steak bites.
Remove from grill and serve immediately.

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