Honey Garlic Steak & Chicken Kabobs

Steak and chicken are marinated, skewered with colorful peppers and onion, then brushed with a sticky honey garlic glaze for the ultimate summer grilling recipe.

⏱ Time: 1 hour 5 minutes (includes marinating)

🍽 Servings: 6

⭐ Difficulty: Easy

Ingredients

Steak Marinade

• 1 lb sirloin steak, cut into 1½-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper

Chicken Marinade

• 1 lb boneless, skinless chicken breasts, cut into 1½-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Vegetables

• 2 red bell peppers, cut into large chunks
• 2 green bell peppers, cut into large chunks
• 1 large red onion, cut into wedges

Honey Garlic Glaze

• ¼ cup honey
• 2 tablespoons soy sauce
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon apple cider vinegar

For Serving (Optional)

• Chopped fresh parsley
• Lime wedges
• Flaky sea salt

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In one bowl, whisk together all of the steak marinade ingredients. Add the steak cubes and toss to coat.
3. In a separate bowl, whisk together the chicken marinade ingredients. Add the chicken cubes and toss until evenly coated.
4. Cover both bowls and refrigerate for 30 minutes to 4 hours.
5. Preheat your grill to medium-high heat, about 400°F.
6. Thread the steak, chicken, bell peppers, and red onion onto skewers, alternating the meat and vegetables for colorful kabobs.
7. In a small saucepan, combine the honey, soy sauce, butter, garlic, and apple cider vinegar. Bring to a gentle simmer over medium heat for 2 to 3 minutes, stirring until the butter melts and the glaze begins to thicken slightly. Remove from the heat.
8. Grill the kabobs for 10 to 14 minutes, turning every few minutes so all sides cook evenly. The chicken should reach an internal temperature of 165°F, and the steak can be cooked to your preferred doneness.
9. During the last 2 to 3 minutes of grilling, brush the kabobs generously with the honey garlic glaze. Turn once more and brush the other side to create a lightly caramelized finish.
10. Transfer the kabobs to a serving platter and let them rest for 5 minutes. Sprinkle with fresh parsley, a pinch of flaky sea salt, and serve with lime wedges if desired.

Quick Notes

• Sirloin is one of the best cuts for kabobs because it stays tender while grilling.
• Don't overcook the chicken—use a meat thermometer for perfectly juicy results.
• Soaking wooden skewers helps prevent them from burning on the grill.
• These kabobs pair well with grilled corn, potato salad, cilantro lime rice, or a crisp garden salad.
• Leftovers can be refrigerated in an airtight container for up to 3 days.