Tender grilled steak kabobs start with a bold, flavorful steak kabob marinade. Skewered with veggies and grilled to perfection for an easy summer dinner.

Close up of cooked steak kabobs on the grill.

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Steak Kabobs Start with a Flavorful Marinade

There’s nothing like juicy grilled steak kabobs on a summer evening—especially when they’re soaked in a bold, flavorful marinade. This easy recipe delivers tender steak and perfectly charred grilled vegetables all on one skewer.

Whether you’re grilling for the family or firing up the BBQ for friends, these kabobs are always a crowd favorite. Simple to prep, full of flavor, and ready to impress.

Ingredient Notes

Ingredients laid out for steak kabobs, including steak, bell peppers, red onion, and marinade components.

Find the full printable recipe with specific measurements below.

  • Marinade for steak kabobs: Olive oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt, and pepper. It’s a simple combo that adds bold, savory flavor to every bite.
  • Steak: Top sirloin is my go-to, but filet mignon, New York strip, ribeye, or flank steak all work well for kabobs. Just cut into bite-sized pieces for even grilling.
  • Vegetables: Bell peppers and red onion are classic, but sliced zucchini and mushrooms are great seasonal additions too.

How to Make Steak Kabobs

In a large bowl or gallon-sized zip-top bag, add olive oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt, and pepper. Add your cubed 1-inch pieces of steak and marinate at least 30 minutes (or up to 5 hours).

Bite-sized steak cubes soaking in a homemade steak kabob marinade inside a glass bowl.

Thread steak and vegetables onto individual skewers starting with a piece of steak and then alternating between vegetables.

Threaded marinated steak and vegetables on skewers, ready for the grill.

Preheat grill to medium-high heat then place skewers on the hot grill grates. Turn the skewers until nicely browned on all sides and the meat is no longer pink, about 10 to 15 minutes. Steak kabobs are done with a meat thermometer registers 140-145°F.

Grilled steak kabobs cooking over open flames on a BBQ grill, with visible char marks.

Grilling Tips

  • Prep the grill: Clean the grates and check your propane before you start. It’s no fun running out mid-cook!
  • Cut evenly: Cut the steak and vegetables into uniform 1½-inch pieces so everything cooks at the same rate.
  • Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 15 minutes so they don’t burn on the grill.
  • Assemble thoughtfully: I like to alternate 2 pieces of steak with 3–5 pieces of veggies per skewer. You can also make a few meat-only skewers for faster cooking or picky eaters.
  • Turn as you go: Flip the kabobs every few minutes so all sides brown evenly. They’re ready once the steak is no longer pink and has a nice char.
Juicy grilled steak kabob with vibrant, slightly charred veggies staked on a platter.

Try these other beef recipes including: steak and potato foil packets, hamburger recipe and oven baked steaks.

More Delicious Steak Recipes

Close up of steak kabobs ready to be taken off the grill.

Grilled Steak Kabobs

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Tender grilled steak kabobs start with a bold, flavorful steak kabob marinade. Skewered with veggies and grilled to perfection for an easy summer dinner.
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Video

Equipment

  • Skewers

Ingredients 

Marinade

  • ¼ cup extra-virgin olive oil
  • 2 Tablespoons light soy sauce , or coconut aminos
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice (about 1 lemon)
  • 2 Tablespoons light brown sugar , or honey
  • 2 teaspoons minced garlic
  • 1 teaspoon Kosher salt
  • ¼ teaspoon cracked black pepper
  • 2 pounds sirloin steaks , cut into bite-sized pieces

Kabobs

  • 3 bell peppers (I use red, green and yellow) , cut into bite-sized pieces
  • 1 red onion , cut into bite-sized pieces
  • Salt
  • Ground black pepper

Optional vegetables: Sliced zucchini and Mushroom

Instructions

Marinade

  • In a large bowl or gallon-sized zip-top bag, stir or shake 1/4 cup olive oil, 2 Tablespoons soy sauce, 2 Tablespoons vinegar, 2 Tablespoons lemon juice, 2 Tablespoons brown sugar, 2 teaspoons garlic, 1 teaspoon salt, and 1/4 teaspoon pepper until combined. Add steak and marinate at least 30 minutes (or up to 5 hours).

Kabobs

  • If using wooden skewers, make sure to soak them in water 15 minutes before threading.
  • Preheat the grill to medium-high heat and close the lid. Thread steak and vegetables onto individual skewers.
  • Place the skewers on the grill. Turn the skewers until nicely browned on all sides and the meat is no longer pink, about 10 to 15 minutes. Season with salt and pepper before serving, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 300kcal, Carbohydrates: 10g, Protein: 35g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 457mg, Potassium: 820mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1994IU, Vitamin C: 88mg, Calcium: 60mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

What other marinades could I use?

To switch up the flavor, try my easy steak fajita marinade, skirt steak marinade or teriyaki steak marinade. My steak rub is a great option if you are short on time.

What sides to serve with steak kabobs?

Some of my favorite recipes to bring to a BBQ and serve with steak kabobs include broccoli salad with bacon, potato salad or this pasta salad with Italian dressing.

How to store leftovers?

These kabobs are best fresh off the grill, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or under the broiler—just be careful not to overcook the steak.

Can I freeze the steak kabobs?

Freezing cooked kabobs isn’t ideal since the veggies can turn mushy. However, you can freeze the marinated raw steak cubes for a few months, then thaw and grill when ready.