If you’ve ever had Texas Roadhouse steak kabobs, you know they hit the spot. That mix of juicy steak and charred veggies just works.
The good part? You don’t have to wait for a night out. You can make these at home with a simple marinade, fresh veggies, and a grill or pan.
I started making these when I wanted that restaurant feeling at home. The marinade really brings out the best in the sirloin.
Peppers, onions, and mushrooms add color and balance. When you pull everything off the grill, you get that smoky flavor—no restaurant needed.
You’ll see how to prep the kabobs step by step. I’ll also share swaps for missing ingredients and tricks for juicy steak and crisp veggies.
Plus, you’ll find side dish ideas and tips for leftovers. Nothing goes to waste around here.
Why You Will Love Texas Roadhouse Steak Kabob Recipe
This recipe brings together tender steak, fresh veggies, and a marinade that’s easy to make. You get a balance of savory, sweet, and smoky flavors.
It’s simple enough for a weeknight but feels special for weekends. When you make these, you control the seasoning and the steak’s doneness.
That means you can tweak the veggies and spices to your liking. Add more garlic or spice, or keep it mild.
I first tried this after a family dinner at Texas Roadhouse. Threading the skewers with colorful veggies is half the fun.
- Customizable: Use your favorite veggies, or try chicken or shrimp.
- Simple Prep: The marinade uses pantry staples you probably have.
- Grill Flavor: Cooking over open heat gives everything a smoky char.
- Versatile Sides: Serve with rice, potatoes, or salad.
You don’t need a special occasion for these kabobs. They’re quick for dinner but feel a bit fancy with friends or family.
How To Make Texas Roadhouse Steak Kabob Recipe
You’ll need a good steak, some fresh veggies, and a simple marinade. With the right tools, you can grill kabobs that are tender and flavorful.
Ingredients
Pick ingredients that balance savory and fresh flavors. Sirloin steak works best since it stays tender on the grill.
Cut the steak into cubes about 1 ½ inches wide. This size helps it cook evenly with the veggies.
Go for colorful veggies like bell peppers, red onions, and mushrooms. They hold up to heat and add sweetness when charred.
You can use zucchini or cherry tomatoes for variety. The marinade matters a lot here.
Mix olive oil, soy sauce, lemon juice, Worcestershire, garlic, oregano, paprika, salt, and pepper. Let the steak sit in the marinade for at least an hour.
For four servings, use about 1 ½ pounds of steak and a mix of veggies. Each skewer should have a good ratio of meat and veggies.
Instruments
You don’t need fancy equipment. A sharp knife helps cut everything into even pieces.
A sturdy cutting board keeps things safe. For skewers, use wood or metal.
Soak wooden skewers for 30 minutes so they don’t burn. Metal skewers are reusable and help meat cook faster.
You’ll need a bowl for the marinade. Tongs help turn kabobs without losing juices.
Fire up a grill or grill pan. Medium-high heat gives a nice char without overcooking. Lightly oil the grates to prevent sticking.
Step-By-Step Instruction
Start by mixing your marinade in a big bowl. Combine olive oil, soy sauce, lemon juice, Worcestershire, garlic, oregano, paprika, salt, and pepper.
Add the steak cubes and coat them well. Cover and refrigerate for 1–2 hours.
While the steak marinates, prep your veggies. Cut bell peppers and onions into chunks. Keep mushrooms whole or halved if big.
Soak wooden skewers if you’re using them. Once the steak’s ready, thread meat and veggies onto skewers.
Alternate steak and veggies for even cooking. Don’t overcrowd—leave space so heat circulates.
Preheat your grill to medium-high and oil the grates. Place the skewers on and cook for 10–12 minutes, turning often.
The steak should get a good sear but stay juicy. Rest the kabobs for about 5 minutes before serving.
This helps the juices settle and keeps each bite tender.
Tips & Tricks
When I first tried steak kabobs at home, I realized small details matter. You don’t need fancy tools, but a few smart steps help a lot.
- Pick the right steak. Sirloin, ribeye, or strip steak hold up well and stay juicy. Trim off extra fat for even cooking.
- Cut evenly. Make steak and veggies similar in size. This way, everything cooks at the same pace.
- Marinate with balance. Use oil, acid, and seasoning. Olive oil, soy sauce, Worcestershire, garlic, and a bit of sugar work well.
- Thread smart. Alternate steak and veggies for even cooking. Or, use separate skewers for meat and veggies if you want more control.
- Watch the grill heat. Medium-high gives a good sear without drying out the steak. Turn the skewers every few minutes for even char.
- Rest before serving. Kabobs need a few minutes off the grill. Letting them rest keeps the meat tender and flavorful.
Ingredient Substitute
Sometimes you’re missing an ingredient, and that’s fine. I’ve swapped things out plenty of times, and the kabobs still taste great.
For veggies, you don’t need to stick with green peppers.
- Try red, yellow, or orange bell peppers for sweetness.
- Zucchini or squash work if you want variety.
- Grape tomatoes can replace cherry tomatoes easily.
For the marinade, small changes won’t hurt the flavor.
- No Worcestershire? Use soy sauce with a splash of balsamic vinegar.
- Swap apple cider vinegar for red wine vinegar or lemon juice.
- Use fresh garlic if you don’t have garlic powder.
Want a different protein? Try these options:
- Chicken breast or thighs cut into cubes.
- Pork tenderloin grills nicely and stays juicy.
- For vegetarian, use firm tofu or halloumi cheese.
Making these swaps lets you use what you have. You don’t need a special store trip for good kabobs.
What To Serve With Texas Roadhouse Steak Kabob Recipe
Sides can really round out this meal. I’ve tried a few pairings, and some just work better.
- Rice pilaf soaks up the steak and veggie juices. Its light texture balances the smoky kabobs.
- A baked potato is always easy. Load it with butter, sour cream, or cheese for that steakhouse vibe.
- For something fresh, a cucumber tomato salad adds a crisp bite. A little onion and dressing make it refreshing.
Sometimes I go with roasted veggies. Sweet potatoes with paprika bring a mild sweetness that pairs well with the steak.
For something different, try grilled pineapple skewers. The caramelized fruit adds a sweet touch to the savory meal.
These sides are simple but make the kabobs feel like a complete meal.
How To Store Texas Roadhouse Steak Kabob Recipe
I usually end up with a few extra kabobs. You can store them and still enjoy them later.
If cooked, let kabobs cool to room temp. Store in an airtight container in the fridge for 3 to 4 days.
For uncooked, marinated kabobs, keep them in the fridge for up to 24 hours. This lets flavors soak in but doesn’t make veggies mushy.
You can freeze kabobs if you want to prep ahead. Here’s what works best:
- Cooked kabobs: Wrap in foil or use freezer bags. Store for up to 2 months.
- Uncooked kabobs: Freeze flat on a tray, then move to freezer bags. They’ll last about 2 to 3 months.
To reheat, use the oven at low temp or a covered pan on the stove. Skip microwaving too long—steak and veggies can dry out fast.
I like storing kabobs separately from rice or sides. That way, reheating is easier and textures stay right.
Nutritional Value
When you make Texas Roadhouse steak kabob at home, you’ll probably want to know what’s in each serving.
It’s a hearty meal with protein, carbs, and fat.
So you can plan it into your day without any big surprises.
A single serving comes in at about 920 calories.
That’s pretty filling for one person.
Most of those calories come from steak and rice.
The veggies add some fiber and vitamins too.
Here’s a quick breakdown for reference:
- Calories: about 920
- Protein: 58 g
- Total Fat: 41 g
- Saturated Fat: 11 g
- Cholesterol: 145 mg
- Carbohydrates: 78 g
- Dietary Fiber: 4 g
- Sugars: 24 g
- Sodium: 2,740–2,760 mg
The protein here helps you stay full longer.
Fat’s on the higher side, so maybe balance it out with lighter meals later.
Sodium is high, especially if you watch your salt.
Try low-sodium soy sauce or seasonings to cut that back.
With steak, veggies, and rice, you’ve got a meal that covers a few food groups.
You can swap sides or tweak the marinade if you want to hit your own nutrition goals.
