These grilled steak kebabs have been a summer staple in my house since I first adapted Natasha's simple overnight marinade. I stumbled on this combination during a weekend barbecue experiment: I had tri-tip on hand, a few zucchinis, and a bottle of honey-flavored BBQ sauce. I marinated the beef overnight on a whim and the next day the meat came off the grill with a caramelized exterior and a melt-in-your-mouth center. The vegetables—zucchini and purple onion—take on a smoky char that complements the savory-sweet steak beautifully. Every bite is a balance of rich beef, sweet-tangy glaze, and a whisper of sesame oil.

I often make a double batch for gatherings because the skewers disappear fast; friends always ask for the recipe. What makes these kebabs special is the long marinade that does more than flavor the meat: the vinegar and soy tenderize the tri-tip (or petite sirloin if that's what you have) while the Worcestershire and BBQ sauce provide layers of umami and sweet smokiness. The result is tender, juicy beef with plenty of caramelized flavor from quick, high-heat grilling. If you love bold, straightforward grilling recipes that are forgiving and crowd-pleasing, you'll want to keep this one in your regular rotation.

Ingredients

• Beef: 2 1/2 lbs beef tri-tip or petite sirloin, cut into 1 1/2" cubes. Tri-tip is my preferred choice for a great beefy flavor and reasonable price; look for evenly marbled pieces for juicier results. If purchasing pre-cut, ask for slightly larger cubes so they don’t overcook.
• Zucchini: 2 medium zucchini, cut into thick rings. Choose firm, medium-sized zucchini (about 6–7" long) so rings hold on skewers and char evenly without becoming mushy.
• Purple onion: 1 medium purple onion, cut into 1" pieces. Red or purple onion caramelizes nicely and adds mild sweetness; separate into layers so the onion pieces cook at the same rate as the beef.
• White vinegar: 1/4 cup—adds bright acidity to tenderize while balancing the sweet components.
• Soy sauce: 1/4 cup—for umami depth; use regular soy sauce unless you need a gluten-free option, in which case substitute tamari.
• Honey-flavored BBQ sauce: 1/4 cup—provides sweetness and a sticky glaze during grilling; brands like Sweet Baby Ray's or your preferred local label work well.
• Worcestershire sauce: 2 Tbsp—boosts savory complexity; contains anchovies, so note this if avoiding fish-derived ingredients.
• Sesame oil: 2 tsp—a little goes a long way to add a toasty, nutty aroma; optional but recommended for depth.
• Garlic salt: 1 tsp—seasoning for convenience; if using kosher salt and fresh garlic, substitute accordingly.
• Black pepper: 1/2 tsp—freshly cracked for the best flavor.

Instructions

Make the Marinade: In a medium bowl whisk together 1/4 cup white vinegar, 1/4 cup soy sauce, 1/4 cup honey-flavored BBQ sauce, 2 Tbsp Worcestershire sauce, 2 tsp sesame oil, 1 tsp garlic salt, and 1/2 tsp black pepper. Whisk briskly until the BBQ sauce is fully incorporated and the mixture is homogenous; expect a slightly thick, glossy liquid that clings lightly to the meat. Marinate the Meat: Place the 2 1/2 lbs of cubed beef in a large mixing bowl or a 1-gallon zip-top bag. Pour the marinade over the meat, toss or shake to coat evenly, then seal and refrigerate for at least 8 hours or overnight. Turn the bag once or twice during marinating to ensure even flavor penetration; the vinegar and soy will tenderize the outer fibers, so don’t skip the full marinating time. Prep the Veggies and Skewers: About 30 minutes before grilling, remove the meat from the fridge so it comes closer to room temperature (this helps it cook more evenly). Thread the beef, zucchini rings, and onion pieces onto soaked or metal skewers, alternating components for visual appeal and even cooking. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Grill the Skewers: Preheat the grill to medium-high (about 400–450°F if your grill has a thermometer). Place skewers over direct heat and grill for 8–10 minutes, rotating every 2–3 minutes to develop an even char. Aim for an internal temperature of 130–135°F for medium-rare; use a quick-read thermometer inserted into the beef cubes to check doneness. Larger cubes will take the full 10 minutes; smaller pieces will cook faster. Rest and Serve: Remove skewers from the grill and let them rest for at least 5 minutes to allow juices to redistribute. Resting ensures slices and cubes stay juicy when you bite into them. Serve directly from the skewers or slide onto a platter and garnish with fresh chopped parsley or a squeeze of lemon if desired.

Storage Tips

For short-term storage, place cooled skewers in an airtight container and refrigerate for up to 3 days. If you plan to reheat, gently warm them in a 350°F oven for 8–10 minutes, covered with foil to prevent drying. For freezing, flash-cool skewers on a tray, then wrap each skewer tightly with plastic wrap and place in a freezer bag; label with the date and use within 3 months. Thaw overnight in the refrigerator, then reheat slowly to preserve texture. Leftover meat is also excellent chopped and added to salads, tacos, or grain bowls.

Ingredient Substitutions

If tri-tip is unavailable, petite sirloin or flank steak are suitable substitutes; for flank steak, slice across the grain after cooking to maximize tenderness. Replace the honey-flavored BBQ sauce with equal parts honey and your favorite smoky BBQ sauce if you prefer more control over sweetness. For a gluten-free version, use tamari instead of soy sauce and check the Worcestershire for gluten—some brands are gluten-free. You can omit sesame oil for a nut-free variation or swap it with a dash of olive oil and a pinch of toasted sesame seeds for aroma.

Serving Suggestions

Serve skewers over a bed of steamed rice or quinoa, alongside grilled pita and a dollop of tzatziki or chimichurri for fresh herbs. A simple summer salad with arugula, cherry tomatoes, and a lemon vinaigrette brightens the plate; roasted corn and grilled peppers also pair beautifully. For a full barbecue spread, offer coleslaw, potato salad, and pickles. Garnish with chopped parsley, a squeeze of lemon, or thinly sliced scallions to add freshness and color.

Cultural Background

Skewered meats are a near-universal cooking technique—from Middle Eastern kebabs to Japanese yakitori and Latin American anticuchos. These particular stovetop-style beef skewers are inspired by American backyard grilling traditions, blending sweet barbecue flavors with Asian umami from soy and sesame. The overnight marinade is a practical adaptation that borrows from global brining and marinating techniques to tenderize and infuse flavor efficiently.

Seasonal Adaptations

In summer, use fresh garden zucchini and colorful bell peppers for vibrant skewers. In cooler months, swap zucchini for small potatoes parboiled until barely tender or use mushrooms and pearl onions that stand up to higher heat. For a festive holiday twist, add a splash of apple cider vinegar and smoked paprika to the marinade for warm, smoky notes. The recipe scales well for outdoor gatherings or intimate dinners by varying vegetable choices and portion sizes.

Meal Prep Tips

Assemble the marinade and pre-cut meat a day ahead; keep the vegetables separate to prevent them from becoming soggy. On the day of grilling, thread skewers quickly and grill to order. For workweek lunches, cook a batch on Sunday, slice the beef off the skewers, and portion into meal prep containers with grains and greens—these will keep for up to 3 days refrigerated and reheat well in a microwave or oven.

These skewers are a summer favorite for a reason: straightforward technique, bold flavor, and the ability to feed a crowd with minimal fuss. Try them once and I suspect they’ll earn a permanent spot on your grilling rotation.