How To Make Indoor Kabobs


I don’t know what I was thinking. I asked my older daughter what she wanted for dinner.

“Steak! Duh.”

Mmm-kay. Well, we’ve done grilled, pan-fried, standing rib, prime rib. How many more ways are there to do steak? Ooh, kabobs. But it’s January. And the weather totally sucks. I guess I’ll have to do them under the broiler.

What, you didn’t know that anything you can do on a grill you can do under the broiler? Well now you know.


3½ pounds sirloin in 2-inch cubes
½ large sweet onion
1 large green pepper
½ pound white button mushrooms (optional)
1 pint cherry tomatoes (optional)


Do you know your butcher? You should. When you know your butcher, you can do things like go in and ask, “What have you got that would be good for kabobs?”

“How many people.”

“Four adults, and three kids who eat like adults.”

“Okay, give me a few minutes.”

Then five minutes later, he’ll come back out from the back room with everything already cut for you. All that’s left for you to do is season it with salt and pepper.

Then chop the onion and pepper into large pieces.

Thread the steak onto wooden skewers, alternating with onion, pepper and mushroom.

Line your broiler pan with aluminum foil to make cleanup easier, and arrange the loaded skewers on top without crowding. One disadvantage of using the broiler instead of the grill is you’re probably going to need to work in batches.

Position the rack so the surface of the pan is about 4-6 inches below the broiler. Set the broiler on high and cook for about two minutes, turn everything over, and go another two minutes.

If you like tomatoes, don’t try to load them on the same skewers with the meat and the other veggies. They’re done way faster. So do a few skewers with nothing but tomatoes. You’ll probably only need a minute total, just until the skin pops.

And that’s it.

Indoor Kabobs

Indoor Kabobs


  • 3½ pounds sirloin in 2-inch cubes
  • ½ large sweet onion
  • 1 large green pepper
  • ½ pound white button mushrooms (optional)
  • 1 pint cherry tomatoes (optional)


Cut the steak, onion and pepper into large bite-sized pieces, and cut the mushrooms in half. Thread the pieces of steak onto wooden skewers, alternating with pieces of onion, pepper and mushroom.

Don't put the tomatoes on the same skewer as the beef. The tomatoes cook way faster. Drizzle the kabobs with olive oil, season liberally with salt and pepper.

Set the broiler to "Hi". Place the kabobs on a broiler pan and put it on a rack adjusted so the kabobs are about 4-6 inches below the broiler. Cook for about two minutes until the beef is browned, then turn everything over and cook the other side until browned.

Do the same with the tomatoes, but cook them just until the skin pops. It will probably take less than a minute.


  1. Mmmm yum! We actually had porterhouse on the grill last night! I had to brush all the snow off the grill and bring the steak in right away so they didn’t get cold from the 20 degree weather, ahhh but it was delish :)

    I don’t use my grill a lot in the winter, but sometimes it’s such a wonderful change. Your kabobs look great and I bet your daughter was very happy :)

  2. Amanda, that’s commitment. Or … you need to be committed. I’m not sure which.

  3. The Ski Bum's Blog says:

    As a novice I thought Kabobs would be really difficult or challenging… Ha! They’re not! And, Drew, you proved it. They look wonderful… again, thanks for all the great pics!

  4. Oh, good grief! My son was on the computer before me today! He is the Ski Bum, not me! OOOOPS! lol

  5. Those look wicked good.I haven’t had kabobs in ages, I’m going to have to break some out now.

    I’m with you Amanda, sometimes you just have to grill in the cold. I used to grill all the time in the winter, back when I had enough space to set one up. The coals keep you warm and it keeps your neighbors guessing. :)

  6. Barb, I’m picturing you in a down jacket and goggles. Hilarious.

    Bob, I haven’t used coals in years. Well, except for the Ox Roast.

  7. Melissa says:

    I was just wondering if this would work for chicken too… I have some marinating that I was hoping my fiance would grill, because I’m not really great with the grill, but he won’t be home… What do you think?

  8. Melissa, I was just telling someone today that most grill recipes work under the broiler like this. So sure, go for it.

  9. Hello Drew, that sounds so good, could I use the brown mushrooms instead of the white .I’am waiting for an answer please my nameis vivian

    • Sure, substitutions are always valid in cooking.

      Baking is more of a science, where different ingredients can have very different properties. But in cooking, it’s all fair game.

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