These Steak Kabobs are made with an easy kabob marinade and loaded with tender steak, bell peppers and red onions. Easy to make and easy to prep ahead for summer entertaining!
This recipe was posted first on Spend With Pennies.
Table of Contents
Summer is here and we are all about grilling!
We love these steak kabobs because they are easy to cook and serve, and they can turn a less expensive steak into an impressive dinner.
We have a few favorite skewers here, and these easy Steak Kabobs are right up there with these Fajita Steak Kabobs, these BBQ Steak and Potatoes Skewers, and these Hawaiian Ham and Pineapple Skewers.
If you’re looking for the ultimate list to keep you going through the summer, check out my list of 25+ Kabob Recipes for summer!
How to make the Steak Marinade:
The flavor in the marinade is really what makes these beef kabobs extra special!
It’s simple to make, so don’t skip it, even if you don’t have much time to let it rest. If you’re short on time, simply leave the steak in the marinade while you cut up your other veggies and preheat the grill.
I prefer to make the steak marinade right in a large freezer bag to save on dishes. I use large freezer bags for marinades because it’s easy to completely coat the meat and massage the flavors right in. It also saves on clean up!
If you prefer not to use plastic bags, you can absolutely use a glass storage dish to prep the marinade and soak the steak cubes. Just be sure to select a dish that is not too big, so that the marinade will cover as much of the meat as possible.
How to prep these Steak Kabobs ahead:
There are a few ways you can make these ahead to make your life a little easier around dinner time!
- You can cut the steak into cubes and store in the marinade in the fridge for 12-24 hours if desired.
- You can store the steak cubes in the marinade, in a freezer bag, in the freezer for up to 3 months. Simply remove from the freezer and allow to thaw in the refrigerator overnight before assembling and cooking.
- You can assemble the kabobs and store them, covered, in the refrigerator for up to 12 hours before cooking.
What is the best beef to use for steak kabobs?
When I buy steak to grill whole, I almost always opt for a striploin. I look for sales and enjoy it when it’s less expesnive!
It is naturally more tender and has more flavor so you can get great results without a lot of prep.
When you are marinating steak, you have a lot more options!
Because we are going to be both tenderizing and adding flavor, I opt for a leaner, less expensive cut like sirloin. It is boneless and easy to slice, and is going to be a great vehicle for soaking up this kabob marinade.
Generally, the less expensive your steak, the more time you should allow for marinating and tenderizing.
Tips for making the best Beef Shish Kabobs:
- I bought some steel skewers a few years ago and I don’t think I could go back! They are thin and flat, so the meat doesn’t slide around when I turn the skewers, and they aren’t going to burn. If you are using wooden, skewers, be sure to soak them and skewer your steak just before grilling so they don’t burn.
- Cutting the pieces in uniform sizes is the key to a great beef shish kabob! It ensures all pieces are perfectly cooked, and you don’t end up with some well done and some rare on the same skewer.
- Don’t overcook. Steak is most tender and flavorful when it is cooked to the perfect temperature, so use a meat thermometer to ensure you pull them off at the right time.
- Love steak? Find my 15 Best Steak Recipes here!
Steak Kabobs
written by Ashley Fehr
Ingredients
- 1.5 lb sirloin steak trimmed
- 2 bell peppers
- 1 large red onion
- 1/2 cup oil
- 1/4 cup Worcestershire sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon garlic powder
- 1 tablespoon honey
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder optional for a bit of kick
Instructions
- Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
- In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
- Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
- If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
- Preheat the grill to medium-high.
- Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
- Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Lynne says
Tried this recipe today and it was great. We will use it this weekend for a party of 10, using rib eye steaks…. So juicy and tender.
Thanks!
Ashley Fehr says
Thanks for your review Lynne!
Lashanda Oros says
Audio began playing anytime I opened this website, so irritating!
Ashley Fehr says
Hi Lashanda! I’m sorry to hear that! There’s a recipe video playlist that auto plays, but it is easily closed with the X in the corner.
Leslie says
I see that you place the steak in the marinade, but what about the veggies? Do they go in the same bag to marinade? The instructions don’t say anything about if you marinade the veggies also!
The Recipe Rebel says
Hi Leslie, the vegetables don’t get marinated. This is why you don’t see it in the instructions. Enjoy!
Travis says
If working with a tougher piece of meat, you might try a teaspoon of baking soda per pound of meat to help tenderize. You Can add it directly to the marinade it will not affect the flavor.
The Recipe Rebel says
Thanks for the tip!
Dianne says
Can you use red potatoes also.
The Recipe Rebel says
Sure!
Deb Brown Windover says
This recipe was a hit. Made it for a special occasion and everyone loved it. I will be making it again real soon per everyone’s request. It was a quick put together. I did marinate the meat over night and it was tender and very tasty. I also marinated the veggies which made them especially good. Thank you for the recipe.
The Recipe Rebel says
Hi Deb! So glad you enjoyed the recipe!
Machelle Zehner says
Awesome with mushrooms, bell peppers and onions. I served them with rice pilaf.
The Recipe Rebel says
Hi Machelle! So glad you enjoyed the recipe! Thank you for this kind review!
Machelle Zehner says
Awesome recipe! I added 2t Montreal steak seasoning and instead of Chipotle (not a fan) I added 1/4t red pepper flakes. I bought new your steaks 2# after trimming made 5 large skewers. I marinaded the meat for 6 hours. There was no need for steak sauce, great flavor.
The Recipe Rebel says
Hi Machelle! So glad you enjoyed the recipe! Thank you for this kind review!
Rick says
I tried this recipe today on my new blackstone grill. It is fantastic. I’m defiantly going to use it again. Love the simple ingredients.
The Recipe Rebel says
Hi Rick! So glad you enjoyed the recipe! Thank you for this kind review!
Bonnie says
Absolutely delicious marinade!!
We served over rice with soy sauce
Actually grilled the veggies on separate skewers from the sirloin 👍
Ready in 15 minutes!
Ashley Fehr says
Thanks Bonnie!
Elizabeth Mann says
Hi!
Thanks for this delicious sounding marinade!
I will be cooking it up in my stove & wondered what sides would go with this?
Thanks ~ Elizabeth
The Recipe Rebel says
Hope you enjoy it Elizabeth!
Lori says
How would I cook these in the oven if I didn’t want to grill?
The Recipe Rebel says
Hi Lori! I’ve only tested the recipe as written, but my best guess is 15-20 minutes in a 350F oven. If you decide to experiment, let me know how it goes!
Denise says
Delicious! Timing is perfect… thank you😜
Ashley Fehr says
Thanks Denise!