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Grilled Steak Kabobs

Tender and juicy grilled steak kabobs are coated in a flavorful yet simple beef marinade, layered with colorful bell peppers and red onion then grilled to perfection.

We love grilling recipes during the summertime! Other favorites include chicken kabobs, vegetable skewers and grilled shrimp skewers.

Steak kabobs stacked on platter.
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Why I Love This Recipe

  • Easy to make. Steak kabobs are a favorite in the summer! The combination of fresh meat and grilled vegetables all on one skewer is the best.
  • Crowd pleasing. This steak kabob recipes is a meal the whole family gets excited about. They’re also perfect to make when entertaining and one of my top recipes to bring to a BBQ.

Ingredients

Steak kabob ingredients on counter.

Variations

Type of steak: My favorite variety of beef to use for kabobs is top sirloin steak. You could use ribeye like I do with oven baked steaks and or try flank steak like I use for carne asada.

I used an easy steak marinade with olive oil, soy sauce, apple cider vinegar, fresh lemon juice, light brown sugar and minced garlic. This combination tastes tangy and sweet, with a nice punch of garlic flavor.

You may also season the meat with your favorite steak rub or use an easy steak fajita marinade, skirt steak marinade or teriyaki steak marinade if preferred. Or top with a homemade chimichurri sauce for even more flavor!

We love mixing up the vegetables with what’s in season, like fresh zucchini and chopped bell peppers or adding fruit like sliced pineapple.

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).

Steak cubed in a bowl with marinade.

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

Steak kabobs threaded onto skewers.

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.

Steak kabobs cooking on a grill.

What Sides Should I Serve with These?

Storage

While these steak kabobs taste best hot off the grill, you an store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave or in the broiler until warmed being careful not to overcook your steak.

Freezing is not recommended as your vegetables will change in texture. You could freeze your marinated raw beef steak cubes for a few months if you would like.

Steak kabobs cooking on grill.

Try these other summertime grilling recipes including hamburgers, easy grilled chicken and grilled fruit kabobs!

More Delicious Steak Recipes

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Steak kabobs cooking on a grill.

Steak Kabobs

5 from 12 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Tender and juicy grilled steak kabobs are coated in a flavorful yet simple beef marinade, layered with colorful bell peppers and red onion then grilled to perfection.
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate Time: 30 minutes
Total Time: 50 minutes
Servings: 6

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 olive oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt, and 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.

    Notes

    Grilling tips:
    • Prepare. Clean the grill and make sure you have enough propane before you start preparing dinner.
    • Cut evenly. Cut the meat and vegetables in uniform sizes so that they will cook evenly. I tend to cut them in about 1 1/2″ pieces.
    • Soak skewers. If using wooden skewers, make sure to soak them in water for 15 minutes before threading.
    • Assembling. I typically add about 2 pieces of meat first, then add 3-5 sliced veggies. Then repeat until the skewers are full. I also like to assemble a few “meat only” skewers, too.
    • Flip. Make sure to keep turning the skewers so that all sides cook evenly. They are ready when the meat is no longer pink and has nicely browned on all sides.
    Steak: New York strip or filet mignon also work great too. 
    Veggies: Feel free to add other types of veggies to your kabobs, like diced onion or mushrooms. Pineapple also makes a great addition.  
    Marinade: A teriyaki steak marinade or steak fajita marinade also tastes delicious. 

    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.

    Course: Main Dish
    Cuisine: American

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