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!
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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.
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!
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- 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
- 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.
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