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Grilled Steak Kabobs

Tender and juicy steak kabobs coated in a flavorful marinade and grilled to perfection. A family favorite meal that’s quick and easy to prepare. 

Steak kabobs cooking on grill.
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Grilled Kabobs

Kabobs are one of our favorite things to grill 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 or bringing to a BYOM BBQ. I haven’t met anyone who doesn’t love them!

Steak kabob ingredients on counter.

Best Steak for Kabobs

My favorite variety to use for kabobs is 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 most 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.

Marinade

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.

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!

Showing how to make steak kabobs in a 4 step collage.

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 kabobs cooking on a grill.

What to Serve with Steak Kabobs

These steak shish kabobs taste great with just about any of your summer favorites, whether it’s a pasta salad, fresh sliced watermelon or a variety of grilled vegetables. Below are some of our top picks when serving.

Steak kabobs stacked on platter.

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Steak kabobs cooking on a grill.

Steak Kabobs

5 from 8 votes
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Author: Jamielyn Nye
Tender and juicy grilled steak kabobs coated in a flavorful marinade and grilled to perfection. A family favorite meal that's quick and easy to prepare. 
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate Time: 30 minutes
Total Time: 50 minutes
Servings: 6

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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