Shish kebab on the grill with smoke.

Broiling steak kabobs in the oven provides a different option for cooking the skewered meat and veggies if the weather discourages the use of a grill. Kabobs allow you to cook meat and vegetables together on metal or wood skewers and broiling the food provides a fast and simple cooking method.

Rinse the steak with cool water and lay on a paper towel to drain. Pat the top side of the steak with a paper towel to remove excess moisture.

Rinse any vegetables such as peppers or mushrooms that you would like to add to the kabobs.

Sprinkle tenderizer on the steak if desired.

Cut the steak into 1 to 2-inch cubes using a sharp knife.

Slice the vegetables into smaller portions using a different knife.

Place the oven rack 4 to 6-inches from the broiler. Turn the broiler to the high setting.

Tear off a large piece of aluminum foil and lay over the broiler pan or cookie sheet. Tuck in the foil's edges to keep it from slipping off of the broiler pan or cookie sheet.

Wet metal or wooden skewers with cool water.

Thread the steak and vegetables through the skewers, alternating the meat and veggies.

Place kabobs onto the broiler pan or cookie sheet, leaving an inch between them so the heat has room to circulate and cook the meat and vegetables evenly.

Coat the kabobs with olive oil or your own marinade if desired by brushing it over both sides of the kabobs using a pastry brush.

Place kabobs in the oven and cook for two minutes on one side.

Remove the pan from the oven and turn the kabobs. Place them back into the oven and cook for another two minutes.

Remove the pan and check to see if the steak is done. Cook the kabobs another minute if not quite done.

Leave kabobs on the skewer or remove and place on a serving plate.