Recipe

Grilled Steak Kabobs

Tender marinated steak with charred peppers and onions, grilled fast and served over rice or with chimichurri.

By Matt Campbell

•

4.8

A real photo of grilled steak kabobs on metal skewers with charred bell peppers and red onion on a hot outdoor grill grate, with light smoke rising

Steak kabobs are the kind of dinner that feels like you planned ahead, even if you're just winging it with a cutting board and a good attitude. You get crispy edges on the beef, peppers that go sweet and blistered, and onions that turn jammy in the middle.

The trick isn't fancy. It's matching the size of your steak and veggies, using a marinade that brings flavor without turning the beef mushy, and grilling with enough heat to char the vegetables before the steak overcooks. I'll walk you through all of it, plus skewer tips that save you from the dreaded mid-flip kabob collapse.

A real photo of raw marinated steak cubes being threaded onto skewers with red bell pepper chunks and onion wedges on a wooden cutting board in a home kitchen

Why It Works

Tender steak, not tough. We use a hot grill and a cut that stays juicy, plus a marinade that adds flavor without over-tenderizing.
Vegetables that actually char. Peppers and onions need direct heat and enough surface contact. The threading pattern helps them sear instead of steam.
Even cooking. Consistent 1 to 1 1/4 inch pieces cook at the same pace, so you're not babysitting the grill.
Flexible serving. These kabobs are perfect over rice, stuffed into pita, or plated with chimichurri for a restaurant vibe at home.

Pairs Well With

Storage Tips

How to Store Leftovers

Cool fast: Slide the steak and veggies off the skewers so they cool quickly and evenly.
Refrigerate promptly: Get leftovers into the fridge within 2 hours (or within 1 hour if it's very hot out).
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze off-skewer in a freezer bag or container for up to 2 months. (Veggies soften after thawing, but the flavor is still great for rice bowls.)
Reheat without wrecking the steak: Warm gently in a skillet over medium heat with a splash of water, or microwave in short bursts. If you can, aim for warm, not blazing hot.
Leftover upgrade: Chop everything and toss into a tortilla with shredded lettuce and a little yogurt or sour cream. Instant steak fajita situation.

Common Questions

What cut of steak is best for kabobs?

Sirloin is my go-to: affordable, beefy, and tender enough for quick grilling. Ribeye is extra juicy but pricier. Strip steak works great too. If you want something lean, top round can work, but it's less forgiving and really benefits from careful cooking and slicing evenly.

How long should I marinate steak for kabobs?

For these marinades, aim for 30 minutes to 8 hours. If your marinade has a lot of acid (extra lemon juice or vinegar), keep it closer to 30 minutes to 2 hours so the surface doesn't get mealy.

How do I keep wooden skewers from burning?

Soak them in water for 30 to 60 minutes. If you're grilling hot and fast, it really helps. You can also wrap the exposed ends with a little foil.

Should I use separate skewers for meat and vegetables?

If you're cooking for picky eaters or want maximum control, yes. Steak and veggies don't always cook at the exact same speed. That said, if you cut everything consistently and grill hot, mixed skewers work beautifully.

What internal temperature should the steak be?

Pull the steak when the thickest pieces hit 130°F to 135°F for medium-rare, or 140°F to 145°F for medium. Quick note: kabob cubes have less carryover cooking than a whole steak. If you like a very specific final doneness, you can pull them about 5°F under your target and keep a close eye, but you might not see the full 5°F rise.

Can I make these in the oven instead of grilling?

Yes. Broil them on a foil-lined sheet pan (a wire rack on top helps), about 4 to 6 inches from the heat, for 8 to 12 minutes total, turning once or twice, until the steak is done and the veggies are browned. It isn't the same as grill char, but it's still very good.

Any allergy notes?

The Garlic Soy marinade uses soy sauce, which often contains soy and wheat. For gluten-free, use tamari or a labeled gluten-free soy sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Grill (gas or charcoal)
Skewers (metal or wooden)
Large bowl or zip-top bag for marinating
Cutting board and sharp knife
Tongs
Instant-read thermometer (highly recommended)
Small bowl and whisk (for mixing marinade)

Steak kabobs are my favorite kind of “everybody wins” cookout food. You get the grilled steak energy, but it's already portioned, already mixed with vegetables, and it cooks fast enough that you're not glued to the grill for an hour. The first time I made them for friends, I got cocky and cut the peppers huge and the steak tiny. The steak was ready while the peppers were basically still crunchy confetti. Now I cut everything like it's going to a size-matching contest, grill it hot, and let the char do the talking.

Grilled Steak Kabobs

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 1 hour 5 minutes

Servings 4

Ingredients

For the kabobs

1 1/2 pounds sirloin steak, cut into 1 to 1 1/4 inch cubes
2 bell peppers (any colors), cut into 1 to 1 1/4 inch squares
1 large red onion, cut into 1 inch chunks (keep a few layers together)
2 tablespoons neutral oil (for the veggies, optional but helps browning)
1 teaspoon kosher salt (for the veggies)
1/2 teaspoon black pepper (for the veggies)

Marinade Option 1: Garlic Soy (weeknight classic)

1/4 cup soy sauce (low sodium if preferred, or tamari for gluten-free)
2 tablespoons olive oil
1 tablespoon brown sugar or honey
2 tablespoons lime juice (or lemon)
3 cloves garlic, grated or finely minced
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika

Marinade Option 2: Lemon Oregano (bright and herby)

1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic, grated or finely minced
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of red pepper flakes (optional)

To serve (pick your vibe)

Cooked rice, for bowls
Chimichurri sauce
Warm pita or tortillas
Plain Greek yogurt or sour cream (optional)

Instructions

Soak skewers (if using wooden). Soak in water for 30 to 60 minutes. Metal skewers can skip this step.
Make the marinade. In a bowl or zip-top bag, mix together one marinade option until combined. If you want extra marinade for drizzling later, mix a little extra in a separate bowl and set it aside. Do not set aside anything that will touch raw meat.
Marinate the steak. Add the steak cubes, toss to coat, and refrigerate for 30 minutes to 8 hours. (If you're short on time, even 20 to 30 minutes helps.)
Prep the vegetables. Cut peppers and onion to roughly the same size as the steak. Toss veggies with the neutral oil (optional but great), salt, and pepper.
Preheat the grill. Heat for medium-high to high direct heat, about 450°F to 500°F. Clean the grates, then oil them lightly.
Build the kabobs. Thread steak, peppers, and onion onto skewers, leaving a tiny bit of space between pieces so heat can hit the sides. Let the excess marinade drip off the steak as you thread. You want the flavor that clings, not a puddle that causes flare-ups. A simple pattern that works: onion, pepper, steak, pepper, steak, onion, repeat.
Grill. Place kabobs over direct heat. Grill for 8 to 12 minutes total, turning every 2 to 3 minutes, until the steak is done and the veggies are charred at the edges. Start checking steak temperature around minute 7. Target 130°F to 135°F for medium-rare or 140°F to 145°F for medium. Kabob pieces have less carryover than a whole steak, so what you pull at is usually close to what you eat.
Rest, then serve. Rest the kabobs for 3 to 5 minutes. Serve over rice with juices spooned over top, or plate with chimichurri on the side.

Timing note

If your grill runs hot, you can do a quick two-zone setup: sear over direct heat for 2 to 3 minutes per side, then slide kabobs to indirect heat for a few minutes to finish. This helps when the steak is close to done but you want a little more color on the peppers and onions.

A real photo of cooked steak kabobs with charred peppers and onions resting on a platter with a small bowl of green chimichurri sauce on the side

Skewer tips

Double-skewer trick: If you use two parallel skewers per kabob, the food doesn't spin when you flip.
Keep onion layers together: Chunky wedges hold better than separated rings.
Do not pack pieces too tight: Tight skewers steam. Space equals char.
Save some marinade? Do not reuse marinade that touched raw meat. If you want a drizzle, set some aside before adding steak or make a quick fresh batch.

Nutrition information is estimated.

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