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Kalyn's Kitchen

Low-Carb Steak and Mushroom Kabobs

Low-Carb Steak and Mushroom Kabobs are a delicious option low-carb recipe where piece of steak and mushrooms are marinated and then grilled for a dinner that’s tasty enough to make for guests. Use Grilling to find more recipes like this one.

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Low-Carb Steak and Mushroom Kabobs found on KalynsKitchen.com

Tomorrow is Memorial Day which is a big grilling holiday so I thought I’d get this recipe for Low-Carb Steak and Mushroom Kabobs updated with new photos for the occasion! I find meat so challenging to photograph, but definitely the new photos are a big improvement, and these kabobs were so tasty.

Meat-eaters love a juicy steak on the grill, and who doesn’t love grilled mushrooms, and this is a recipe that combines both these grill-time favorites into easy kabobs that are delicious and quick. You start with pieces of tender steak (I used tri-tip from Costco), marinate them for one hour in a flavorful mixture, add the mushrooms to marinate for another hour, and then grill and enjoy!  If cutting the meat and making kabobs seems like too much trouble, you could also marinate the whole steaks, then cook them along side the mushrooms in a Vegetable Basket for the Grill.

I’ll also be adding this recipe to my collection of Kalyn’s BEST Low-Carb and Gluten-Free Grilling Recipes for Chicken, Fish, Pork, Beef, and Vegetables, so you should have plenty of options if you’re grilling for the holiday! Happy Memorial Day to everyone in the U.S.!

Low-Carb Steak and Mushroom Kabobs found on KalynsKitchen.com

Trim the steak and cut into squares. Mix olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt, and fresh ground black pepper to make the marinade. Marinate the beef cubes an hour or so. Wash mushrooms and let them drain in the colander while the meat is marinating.

Low-Carb Steak and Mushroom Kabobs found on KalynsKitchen.com

After an hour, add mushrooms to the bag with the beef cubes and marinate one hour longer. When you’re ready to cook, spray and pre-heat grill and thread meat and mushrooms onto skewers. (I used the thick blade type skewers I got in Turkey!) Grill the kabobs to desired doneness, turning once. (See recipe below for more info about cooking time.) Serve hot.

Low-Carb Steak and Mushroom Kabobs found on KalynsKitchen.com

Make it a Meal:

Low-Carb Steak and Mushroom Kabobs in this photo were served with American Greek Salad on the side!

More Ideas with Beef on the Grill:

Grilled Flat Iron Steak with Chimichurri Sauce ~ Kalyn’s Kitchen
Spicy Asian Grilled Sesame-Soy Flank Steak ~ The Perfect Pantry
Marinated Flank Steak ~ Kalyn’s Kitchen
Grilled Skirt Steak with Chive Yogurt Dressing ~ Comfortably Domestic
Carol’s Completely Fabulous Steak Marinade and Grilled Tri-Tip ~ Kalyn’s Kitchen
Easy Grilled Flank Steak ~ That Skinny Chick Can Bake

Low-Carb Steak and Mushroom Kabobs

Pieces of steak and mushrooms are marinated and then grilled for an easy and delicious dinner!



  • 16-20 oz. Top Sirloin, New York Steak, Tri-Tip Steak, or Petite Sirloin
  • 8 oz mushrooms, washed and air-dried (I used brown Cremini mushrooms, but white mushrooms are also fine)

Marinade Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar (see notes)
  • 1 T Worcestershire sauce (see notes)
  • 1 tsp. garlic powder
  • 1/2 tsp. Vege-Sal or salt
  • fresh ground black pepper to taste (I like a lot of pepper in this.)


  1. Trim the meat well and cut steak into pieces about 1 1/2 inches square.
  2. Whisk together the olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt (preferably Vege-Sal),  and lots of fresh ground black pepper to make the marinade.
  3. Put steak pieces into large ziploc bag, pour in the marinade mixture, and marinate in refrigerator 1 hour.
  4. While the steak marinates, wash mushrooms and let them air-dry in the colander.
  5. After an hour add mushrooms to marinating steak and marinate one hour more.
  6. When you’re ready to cook, spray or brush grill with oil or non-stick grilling spray and preheat grill to high.
  7. Thread steak and mushrooms on skewers (preferably Double Kabob Skewers or thicker blade type skewers. I used the thick blade type skewers I got in Turkey!)
  8. Grill steak to desired temperature; about 3-4 minutes per side for medium rare. Add 1 more minute per side for medium or 2 more minutes per side for medium-well.  (If you like your meat quite rare you might want to make kabobs with just the meat and cook the mushrooms in a Vegetable Basket for the Grill.)
  9. Let meat rest a minute or two before you take it off the skewers.
  10. Serve hot and enjoy!


I used white wine vinegar for this recipe but white balsamic vinegar would also work. I used Worcestershire sauce but omit for Paleo or use gluten-free Worcestershire sauce if needed.

Recipe created by Kalyn.

Recipe created by Kalyn.

All images and text ©

Low-Carb Steak and Mushroom Kabobs found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Steak and Mushroom Kabobs  are a great main dish for low-carb and low-glycemic eating plans, and for the South Beach Diet phase one. The South Beach Diet would recommend trimming the fat from the steak and other low-carb plans might prefer a little fat. If you omit the Worcestershire Sauce this recipe can be Paleo or Whole 30 as well.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Steak and Mushroom Kabobs found on KalynsKitchen.com

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29 comments on “Low-Carb Steak and Mushroom Kabobs”

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  5. Is that 6 20 oz steaks or one 6 to 20 oz steak?

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  8. Please provide the carb information, I don’t want to have to download other resources to look up to see if this actually low-carb complaint! looks good though

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

      And you do not have to download anything to use Yummly, just click the link. Their site sometimes doesn’t have the nutritional information, but usually it’s there.

  9. Hi, I absolutely loved this recipe & wanted to let you know that I’ve featured it in a post on my website along with another of your fabulous keto friendly recipes! If you would like to take a look, it can be found here http://themummyfront.com/ketorecipes/

    Kindest Regards


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  13. can this be cooked in the oven? I don't have a grill but love kebobs!

    • I haven't tried making it in the oven, so I can't say for sure how it would work. I would probably use the broiler if you have one in your oven; that would be the closest to using a grill. Or a stove-top grill pan would work. Love to hear how that works for you if you try it.

  14. Chris, so glad you enjoyed it!

  15. What a fabulous recipe! I made this for dinner tonight and was so impressed. Simple and delicious! Definitely a keeper! Thanks for sharing!

  16. Trixie, since that photo is from 2005 I can't be sure, but I'm guessing it's just baby spinach tossed with vinaigrette dressing.

  17. What is the side salad in the photo? Looks great?

  18. Heidi, me too. Glad you like it.

  19. This is definitely a favorite flavor combo at the casa de Larsen. I could eat mushrooms all day.

  20. Red wine vinegar would be fine.

  21. Can you substitute red wine vinegar or white wine for the white wine vinegar. I have both of the formers but not the latter!

  22. Barbara, you are marinating the STEAK, then washing and drying the mushrooms and adding to the marinade with the steak. (I had to read it over to make sure that's what I said, sorry if it's confusing!)

  23. Why would you marinate mushrooms, wash them, dry them and then put them back in the same marinade? Someone who works for me asked and I had no clue.

    Barbara King

  24. Hi Carrie,
    I’d give the kabob baskets a mixed review. I do like them for things like mushrooms, cherry tomatoes, and onions which are hard to keep on skewers. But I don’t like the long handles on the kabob baskets I have, which don’t let you close the grill cover completely. Since I wrote this post I now have a grill pan (shaped like a wok) with holes, which I think is a bit easier to use than the baskets. And for meat, I would definitely prefer skewers which let the meat rest directly on the grill grate (grill marks!)

  25. Kalyn, followed you from SteamyKitchen to here and found this post. I love the idea of kabob baskets, esp. with veggies e.g. onions or mushrooms, which are always slipping off the skewer. I’m curious, though, if you miss the grill marks when you use them?

  26. Yum! And how very cool – kabob baskets!!

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