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steak and asparagus kabobs on the grill
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5 from 1 vote

Grilled Steak and Asparagus Kabobs

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.
Prep Time30 mins
Cook Time10 mins
Marinating Time1 hr
Total Time1 hr 40 mins
Course: Main Dish
Cuisine: American
Keyword: Grilled Steak and Asparagus Kabobs
Servings: 6 people
Calories: 403kcal
Author: Susie Bulloch (heygrillhey.com)


  • 1.5 pounds New York strip steaks cut into 1 inch cubes
  • 1 pound asparagus cut into 2 inch pieces

Steak Marinade

  • 1/3 cup balsamic vinegar
  • 1/3 cup soy sauce
  • 1/4 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


  • 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.
  • 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.
  • Preheat your Weber Genesis II grill to high heat (400-450 degrees F)
  • 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. 
  • Remove your kebabs from the grill and let rest for 3-5 minutes before serving. Enjoy!


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