If you're looking for a go-to grilling recipe that’s packed with flavor and reliably tender, these Sesame Steak Kabobs are a must-try! Marinated in a bold sesame-soy blend, the steak comes off the grill juicy, savory, and absolutely mouthwatering.
What I love most is how versatile and simple this meal is. This time, I served them with easy fried rice, but they pair just as well with steamed broccoli or fluffy jasmine rice for a well-rounded dinner. Whether you’re cooking for a backyard BBQ or a quick weeknight dinner, this dish is sure to become a regular in your rotation.
Save this one—you’ll be making it again and again!
Sesame steak kabobs are perfect for a quick weeknight meal. Whether a single serving, serving a family or feeding guests. Everyone will love this recipe!
Looking for more grilling recipes? Try my Hawaiian Chicken Kabobs and if you are looking for a new marinade try my The Yummiest Marinade!
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Ingredients
- soy sauce
- hoisin sauce
- garlic
- sesame oil
- ginger
- sugar
- red wine vinegar
- sesame seeds
- black pepper
- sirloin steak
- scallions, onions or bell pepper
See exact quantities on recipe card.
Instructions
Trim the fat from the sirloin and cut into 1 inch squares. In a glass dish or a zip top baggie add all ingredients except fresh veggie and steak. Shake to combine the marinade. Then add the steak. Let marinate for about 30 minutes. When ready to grill, preheat the grill to 400 degrees. Thread the steak and onions on to the skewers. I actually weigh mine so that I know all the skewers have a good serving size (between 6-8 ounces usually depending on who I am feeding).
Add the skewers to the grill and cook for about 8-10 minutes total. I flip mine at 4 minutes and at 8 minutes I check the temperature, as I like my kabobs at medium. See the box below for temperature of doneness. Remember the temp will increase a few degrees even after coming off of grill.
Video Demo
Check for Doneness
- RARE - 120-125
- MEDIUM RARE - 130-135
- MEDIUM - 140-145
- MEDIUM WELL - 150-155
- WELL - 160-165
Storage
These are usually eaten all the night of! But if I do have left overs they store great in an airtight container for 3-4 days in the refrigerator. Making them perfect for meal prep!
Equipment
Let's talk grilling essentials! Having the right equipment will make your life so much easier! Here is a LINK to some of my favorite tools!
Sides
More Grilling Recipes
- Favorite Steak Kabobs
- The Yummiest Marinade
- Sesame Chicken Skewers
- Grilled Buffalo Ranch Chicken Sandwich
Sesame Steak Kabobs
Ingredients
- ½ cup soy sauce
- 1 ½ Tablespoons hoisin sauce
- 4 garlic cloves forced through a garlic press
- 2 Tablespoons toasted sesame oil
- 2 teaspoons minced fresh peeled gingerroot
- 2 Tablespoons sugar
- 1 Tablespoon plus 1 teaspoon red wine vinegar
- 1 Tablespoon plus 1 teaspoon sesame seeds lightly toasted
- 2 teaspoons black pepper
- 1 ½ pounds sirloin steak cut into 1-inch cubes
- scallions trimmed, tossed in olive oil, salt and pepper
Instructions
- In a glass or gallon size baggie mix together the soy sauce, hoisin sauce, garlic, oil, ginger root, sugar, vinegar, sesame seeds, and pepper. Marinate, chilled, turning them frequently, for 25-35 minutes. Thread the steak cubes onto skewers adding scallions every few cubes of meat.
- Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 8-10 minutes. Or in a preheated gas grill. 400 degrees cooking for about 3 -4 minutes and turning over for another 3-4 minutes until desired doneness.
- **kabobs may be broiled under a preheated broiler about 4 inches from the heat in the same manner.
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