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posted June 06, 2023

Grilled Steak and Asparagus Kabobs

Grilled steak kabobs are a spring grilling staple. Marinated steak and fresh asparagus cooked on the grill is the perfect way to enjoy a meat and veggie meal cooked on your back porch.

Grilled steak and asparagus on a serving platter with text overlay - Steak and Asparagus Kabobs.

Grilled Steak Kabobs

Asparagus is my favorite vegetable to grill. It’s available year-round, but it tastes the best and is the most affordable in springtime. My parents even have wild asparagus springing up along a riverbed near their home right now! It’s great on its own, but it is even better paired with marinated steak and grilled over high heat for extra flavor and that little bit of char you can only get on a grill.

Speaking of marinated steak, let’s get into the details of these particular grilled steak kabobs.

Most grilled steak kebabs call for cheaper cuts of meat like sirloin. While that cut does work in this recipe, I wanted the meat to really shine.  I opted for some New York Strip steaks on my kabobs so that you can enjoy the complimentary textures of a tender steak and crispy asparagus. Each piece of steak will be flavorful from the inside out with my steak marinade. Nothing that will overwhelm your gorgeous steak, just the right hint of bright herbs, garlic, balsamic, and honey.

Asparagus and cubed steak being assembled on metal skewers.

How Long to Grill Steak Kabobs

It takes approximately 8-10 minutes total to grill steak kabobs.

Plan on 4-5 minutes per side when grilling steak kabobs. You’ll pull the kabobs off the grill once the steak reaches your preferred internal temperature. Here’s a quick refresher on these temps:

  • 125 degrees F for rare
  • 135 degrees F for medium-rare
  • 145 degrees F for medium
  • 155 degrees F for medium-well
  • 165 degrees F for well done

Grilled steak kabobs on the grill.

Tips for Grilling Steak Kabobs

Ready to make these kabobs? Check out these tips for grilling steak and asparagus kabobs before you begin.

  • Use metal skewers. Bamboo skewers work fine, but only if you spend hours soaking them in water before grilling.
  • Pick skewers that are flat, not round. This prevents your meat from spinning on the skewers as you are trying to turn them.
  • Size matters. Cut your meat into pieces that are as even as possible. When assembling your kebabs, try to space them evenly with the asparagus pieces.
  • Mind your fingers! You can prevent stabbing yourself by placing your meat or asparagus on a cutting board and pressing the kebab skewer into it from above, then sliding the food into position.
  • Crank up the heat. Kebab pieces are generally small and cook quickly. To get nice grill lines and char on the outside without overcooking the interior, preheat your grill to High.
  • Use a thermometer. Don’t risk over or under-cooking your beautiful steak by guessing on doneness. Just make sure your meat thermometer isn’t hitting the metal skewer when you’re testing the temperature.

Grilled steak and asparagus on a serving platter.

More Grilled Kabob Recieps

We love grilling up kabobs and I’ve got a few other recipes you might want to try when you’re firing up the grill this spring!

Grilled Steak Kabob Recipe

I hope this recipe inspires you to get outside and grill this spring. I can’t wait to see what you all grill up this season for your loved ones. You can find more of my smoking and grilling recipe videos on YouTubeInstagram, or our Facebook Page. Follow along and let’s make awesome food together!

This post was originally published in April 2019. We recently updated it with more information and helpful tips. The recipe remains the same.

Grilled Steak and Asparagus Kabobs

Susie Bulloch (
Grilled steak and asparagus kabobs are a spring grilling staple. Marinated steak and fresh asparagus cooked over high heat for a quick and easy dinner.
5 from 1 vote
Prep Time : 30 mins
Cook Time : 10 mins
Marinating Time : 1 hr
Total Time : 1 hr 40 mins
Servings : 6 people
Calories : 403kcal


  • 1 ½ pounds New York strip steaks (cut into 1 inch cubes)
  • 1 pound asparagus (cut into 2 inch pieces)

Steak Marinade

  • cup balsamic vinegar
  • cup soy sauce
  • ¼ cup olive oil
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • 4 cloves garlic (minced)
  • 2 Tablespoons fresh rosemary (minced)
  • 2 Tablespoons fresh thyme (minced)
  • 1 teaspoon black pepper


  • Marinate the Steak. Combine all ingredients for the marinade and mix well. Place the steak pieces into a gallon zip-top bag and cover with the marinade. Press out any excess air and seal. Marinate in the refrigerator for at least 1 hour or up to 8 hours.
  • Preheat. Preheat your grill to high heat (400-450 degrees F).
  • Make the kabobs. Assemble your skewers by alternating 1 piece of steak and 3 pieces of asparagus. Keep in mind, the asparagus tips are fragile, so try to go through the thicker stem as much as possible instead of through the flowers.
  • Grill the steak kabobs. Place the kabobs on the grill and cook for 4-5 minutes per side, rotating once, or until the internal temperature reaches your desired doneness. (125 degrees F for rare, 135 for medium-rare, 145 for medium, 155 for medium well, or 165 degrees F for well done). 
  • Enjoy. Remove your kebabs from the grill and let rest for 3-5 minutes before serving.


Calories: 403kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 869mg | Potassium: 618mg | Fiber: 2g | Sugar: 10g | Vitamin A: 700IU | Vitamin C: 9.5mg | Calcium: 72mg | Iron: 4.6mg
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