Tender and juicy grilled steak kabobs are coated in a flavorful steak marinade, layered with colorful bell peppers and red onion then barbecued to perfection. These skewers are simple summertime meal that will become a new family favorite!
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Grilled Steak Kebabs
Kabobs are one of our favorite grilling recipes during the summer. I love the combination of fresh meat and veggies all on one skewer. The grill gives them the best charred flavor and cooks them to absolute perfection.
This steak version is our favorite, although chicken kabobs are a close second. They are so flavorful, filling and a great way to add extra veggies to your meal. We love mixing up the vegetables with what’s in season, like fresh zucchini and chopped bell peppers or adding fruit like sliced pineapple.
These steak kabobs are easy to prepare, cook fast and are a meal that 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. I haven’t met anyone who doesn’t love them!
Marinade and Beef Skewers Ingredients
Grilled steak kebabs prove that sometimes the simplest ingredients make the best recipe!
For the marinade:
- Extra-virgin olive oil: Oil both tenderizes the steak and prevents it from sticking to the grill.
- Light soy sauce: You could also use coconut aminos, liquid aminos or regular soy sauce and reduce the added salt.
- Apple cider vinegar: An acidic ingredients that adds some brightness to the kabobs. You could use red wine vinegar for a different taste.
- Lemon juice: Freshly squeezed lemon.
- Brown sugar: Light brown sugar or honey will give your kabobs the best caramelization!
- Garlic: Freshly minced garlic adds flavor.
- Kosher salt and cracked black pepper: To season and taste.
To make steak kabobs:
- Sirloin steak: The best steak for kabobs as it is budget-friendly, lean and flavorful.
- Bell peppers: I love to use a colorful mix of red bell pepper, yellow bell peppers and green bell peppers. But you can use any color bell peppers you prefer.
- Onion: I love the flavor from red onions, but yellow or white onions could be used, too.
Best Steak for Kabobs
My favorite variety to use for kabobs is top sirloin steak. Sirloin is reasonably priced, without skimping on flavor or tenderness. It’s easy to cut into cubes and absorbs the marinade very well. I also love using ribeye but mostly for oven baked steaks and flank steak is my top choice for carne asada.
New York strip or filet mignon are also other great options, but they can be more expensive.
Variations
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!
How to Make Steak Kabobs
Give yourself time to let the steak marinate. You’ll need at least 30 minutes, but if you can marinate for 2-4 hours then you’ll get the best flavor. The longer, the better.
- Marinate steak: 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).
- Thread skewers: Thread steak and vegetables onto individual skewers starting with a piece of steak and then alternating between vegetables.
- Grill 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.
- Serve: Once your steak registers 140-145°F on a meat thermometer remove from kabobs from the grill. Season with salt and pepper and serve warm.
Grilling Tips for the Best Steak Kabobs
- Prepare. Clean the grill and make sure you have enough propane before you start preparing the steak kabobs.
- Cut steak cubes into uniformed sized pieces. This will help them cook more evenly. I tend to cut the steak in about 1 1/2″ pieces and try to cut the veggies the same size as well.
- Soak skewers. If using wooden skewers, make sure to soak them in water for 15 minutes before threading.
- Spacing. I typically add about 2 pieces of meat first, then add 3-5 sliced veggies. You could also add a piece of beef and then alternate with the veggies. Just remember to space everything apart just a little bit so that your veggies will get crisp and your steak cooks evenly.
- Flip. Make sure to keep turning the beef skewers so that all sides cook evenly. They are ready when the meat is no longer pink and has nicely browned on all sides.
What Sides to Serve with Beef Kabobs
These steak shish kabobs taste great with just about any of your summer favorites, whether it’s a pasta salad, mango salsa, fresh sliced watermelon or a variety of grilled vegetables. Below are some of our top picks when serving.
- Grilled corn
- Easy pasta salad
- Baked potato
- Caprese salad
- Honey lime fruit salad
- Mediterranean quinoa salad
- Broccoli bacon salad
- Grilled sweet potatoes
- Grilled asparagus
- Vegetable skewers
FAQs
While grilling is the best option for steak kabobs that have smokey, charred barbecued flavor if you do not have a grill or the weather outside won’t permit it, you can cook these on a foil lined baking sheet. Bake at 425°F for about 10-13 minutes or until the steak is 145°F degrees (medium) or done to desired doneness.
Cutting your beef into one-inch cubes is perfect for steak kabobs. You could buy pre-cut meat, ask the butcher to cut your steak or do it at home. Slice beef against the grain for best results.
If you are using wooden skewers it is advised to soak them in water 15 minutes before threading and placing on the grill. Otherwise you risk the chance that they may catch on fire. Metal skewers do not need to be soaked.
Start with a piece of beef first then alternate with the vegetables. I typically add about 2 pieces of meat first, then add 3-5 sliced veggies to prevent veggies from sliding around. Then repeat until the skewers are full.
I also like to assemble a few “meat only” skewers, too. Be careful to leave some space between the beef pieces so they grill evenly.
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.
Try these other summertime grilling favorites including hamburgers, easy grilled chicken and grilled fruit kabobs!
More Delicious Steak Recipes
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Steak Kabobs
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
- 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
These steak kabobs were a huge hit with my family! They were so easy to make and we all loved how flavorful the marinade was. Thank you for the recipe!
It’s such a simple marinade, but tastes so good! Thanks for our new summer grilling go-to!
We love these! My kids always get a kick out of them, and I love how easy they are to make!
We make these all summer long! The marinade is perfection and I love that you can switch out the meat and veggies to your liking.
We are grilling some up for Father’s Day!! These kabobs have the protein & the veggies, which make them delicious & filling!
I am excited to fire up the grill this weekend, just to make these!! We absolutely love these kabobs!! Juicy meat & tasty veggies..great as appetizer or your meal!
These were flavorful and tender.
I’m so glad you enjoyed them!
My somewhat picky husband said it was the best meal I’ve ever made and we’ve been together nearly 12 years! Lol he loved the flavor and thought the steak was cooked perfectly by following the directions. Thank you for this new summer staple recipe!
I’m so glad it was a hit! :)
What a perfect option for summer grilling! So easy to prepare, not complicated at all and comes out tasty!
I’m so glad you enjoyed them! :)
These are so good! Super easy to make and the soy and ACV marinade gives the steak a ton of flavor. Thanks for a great recipe!