These Grilled Steak Kabobs are loaded with tender marinated steak, colorful bell peppers, and red onion. A bold, flavorful marinade makes them a delicious and easy choice for your next cookout.
If you’re looking for a fresh way to enjoy steak this summer, these Grilled Steak Kabobs are it. Cubed top sirloin is marinated in a smoky, flavor-packed mixture, then threaded onto skewers with colorful bell peppers and red onion. The result is a simple but seriously satisfying meal.
Kabobs are one of my favorite ways to serve grilled meat in the summer. They cook up fast, look super pretty on a platter, and you can mix things up with different marinades and ingredients—like the tropical twist in my Pineapple Chicken Kabobs or the Mediterranean flavors in my Greek Chicken Kabobs.
.A big bonus, in our book, is that these beef kabobs are loaded with lean protein and veggies and low in both calories and carbs. Amazing!
Ingredient Notes
- Steak: Top sirloin is a great choice for kabobs. It’s thicker than regular sirloin, easy to cut into evenly sized cubes, and has great, beefy flavor.
- Veggies: Bell peppers in assorted colors are what make this recipe so gosh darned pretty. Use a combination of red, green, yellow, and/or orange peppers and a large red onion.
- For the marinade: Less-sodium soy sauce and Worcestershire add great umami flavor, while lemon juice and balsamic vinegar help tenderize the steak. Smoked paprika, rosemary (fresh or dried), and minced garlic are a natural match for beef, and Dijon mustard not only adds flavor but also helps emulsify the marinade so it clings to the steak.
How to Make Grilled Steak Kabobs
- Whisk together the marinade ingredients and pour it over the cubed steak in a zip-top bag. Press out as much air as possible, seal the bag, and allow the steak to marinate in the fridge for at least 2 hours or up to 8 hours.
- When you’re ready to assemble the kabobs, place the prepped veggies in a bowl with some olive oil, salt, and pepper and toss together.
- Thread the cubed steak onto the skewers, alternating with peppers and onion.
Tips for Success
Cut steak and veggies into even pieces so everything cooks at the same rate. Aim for about 1½-inch cubes/pieces.
Don’t skip the marinating time. A few hours in the fridge gives the steak great flavor and helps tenderize it.
Soak wooden skewers for an hour before grilling to prevent them from burning. Or use metal skewers if you’ve got them.
Avoid overcooking. Kabobs cook quickly on the grill, so keep a close eye on them. Use a meat thermometer and pull them when the beef reaches 140 to 145 degrees F for perfect medium doneness. The veggies should be tender with a nice bit of char by the time the steak is ready.
Mix it up with different vegetables. Zucchini, mushrooms, or even cherry tomatoes are great options and add variety to your kabobs.
Make it ahead. The steak can be marinated up to 8 hours in advance, and the veggies can be chopped and stored separately in the fridge. When you’re ready to cook, just toss the veggies with oil, salt, and pepper, assemble the skewers, and fire up the grill.
Store leftovers properly. Remove the steak and veggies from the skewers and place them in an airtight container. They’ll stay fresh in the refrigerator for 3 to 4 days.
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Grilled Steak Kabobs
Ingredients
Marinade
- ⅓ cup olive oil
- ¼ cup less sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon dried crushed rosemary
- ½ teaspoon fine ground sea salt
- ½ teaspoon freshly ground black pepper
For the Rest
- 2 pounds top sirloin steak
- 3 large bell peppers, assorted colors
- 1 large red onion
- 2 tablespoons olive oil, plus additional as needed for brushing the grill
- ¼ teaspoon fine ground sea salt
- ¼ teaspoon freshly ground black pepper
- 12 wooden or metal skewers, about 10 to 12 inches long
- parsley, optional for garnish
Instructions
- Combine all marinade ingredients in a bowl.
- Slice the steak into 1½-inch cubes (you should have 38 to 40 pieces) and transfer them to a zippered plastic storage bag. Add the marinade and move the bag around to coat the meat. Press out as much air as possible, seal the bag, and transfer it to the refrigerator. Marinate for at least 2 hours or up to 8 hours.
- If using wooden skewers, place 10 in a long container and cover them with water. Soak them for at least 1 hour to help prevent them from burning on the grill.
- When ready to assemble the kabobs, slice the peppers and onions into 1½-inch pieces (similar in size to the pieces of steak). Place them in a bowl and toss them with 2 tablespoons of oil, ¼ teaspoon salt and ¼ teaspoon pepper.
- Assemble the kabobs by threading them with 4 pieces of steak alternating with veggies. I double up the onions to make them thicker.
- Grill the steak kabobs for about 10 to 12 minutes, turning frequently, until the internal temperature of the beef reaches 140 to 145 degrees F. (medium) and the vegetables are fork tender and slightly charred.
- Transfer to a platter. Garnish with parsley, if desired, and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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