These grilled steak kabobs are loaded with flavor and come together with minimal effort! Tender, marinated steak bites, crisp bell peppers, and sweet onions are threaded onto skewers and grilled until perfectly charred and juicy.
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We already established that grilled kabobs are truly one of the quintessential tastes of summer when we made these Juicy Grilled Chicken Kabobs. But you didn’t think we’d stop at just one kabob recipe, did you? Of course not – summer is a long season! So, without further ado, let me introduce you to these Grilled Steak Kabobs, which are just as juicy and delicious as the chicken ones.
Why I Love This Steak Kabobs Recipe
- Packed with Flavor: Sirloin steak soaks up a savory balsamic-soy marinade, giving every bite incredible flavor.
- Perfectly Grilled Goodness: The steak is tender and smoky, grilled alongside colorful bell peppers and red onions with that irresistible char.
- Surprisingly Easy to Make: These kabobs look fancy, but all you need is an hour to marinate the steak and just 20 minutes to grill.
What You’ll Need
Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card for a printable list.
- Balsamic Vinegar – You can also use red wine vinegar if you like.
- Soy Sauce – Low sodium is best for this recipe if using Dale’s Steak Seasoning, because it is already salted. If you are not using Dale’s Steak Seasoning, you can substitute regular soy sauce instead.
- Fresh Garlic – Try to use fresh, if possible, for the best flavor.
- Dale’s Steak Seasoning – I like to use Dale’s Steak Seasoning as it adds a great amount of flavor and is one of our personal favorites. You can use liquid smoke instead, if needed.
- Sirloin Steak – It needs to be a nice thick cut of meat so you can cube it, and have the cubes be thick.
- Skewers – I prefer metal skewers as I find them a lot easier to use, but if you are using wood, make sure to soak them in water (for about 30 minutes) or they will burn easily.
- Bell Peppers – I like to use 1 red, 1 yellow, and 1 green. It looks beautiful, and the slightly different flavors are really nice!
- Onion – I like to use a red onion, but you can also use a white or a yellow onion if you want to.
How to Make Steak Kabobs
Firing up the grill to make these simple steak kabobs leaves you with a delicious and super-quick warm-weather dinner! The process can be broken down into two basic steps: marinating the steak (which involves some waiting time, but is really easy!) and grilling the kabobs.
- Prepare the Marinade: In a small bowl, whisk to combine the olive oil, vinegar, soy sauce, garlic, Dale’s Steak Seasoning and Worcestershire sauce.
- Let the Meat Marinate: Place the steak pieces into a large bowl or ziplock bag. Pour the sauce over the meat and toss to combine. Close the meat tightly and place in the refrigerator for at least 1 hour and up to 24 hours.
- Preheat the Grill to 350°F: Remove the meat from the marinade. Using the skewers, place a piece of meat, then some vegetables on and repeat until each skewer is filled.
- Cook the Kabobs: Place the skewers on the heated grill and leave for 4 minutes. Then, turn and grill for 3 minutes, repeating until all 4 sides have been grilled.
Chef’s Tips
- Let the Meat Marinate: Marinate the steak for a minimum of one hour for best results – this is how the flavors really soak into the meat.
- Other Vegetable Ideas: You don’t have to stick to peppers and onions if you don’t want to. Mushrooms, 1 ½ inch pieces of corn on the cob, cauliflower, and broccoli are all substitutions or additions that you can make!
- Make Sure the Steak Cubes are the Same Size: You want the bites of steak to be relatively similar in size so that each one cooks through evenly. You don’t want to end up with some underdone or some overdone!
- Varying Cooking Times for the Doneness of the Meat: For rarer meat, grill each side for 3 minutes each. For well done meat, cook each side for 4 to 5 minutes.
- Let the Meat Rest in Foil: Letting your meat rest for 5 minutes after grilling while wrapped in foil will make your steak bites incredibly tender and juicy! I know it’s hard to wait, but it’s so worth it!
Serving Suggestions
What goes with grilled steak kabobs? It might be easier to answer what doesn’t go with steak kabobs, because the answer to the former question is: pretty much anything! That said, I do have some suggestions for you…
- Sauces: Personally, I love to serve these steak kabobs just as they are, but they are also great with a side of homemade tzatziki sauce or my Oh My steak sauce, but you could always go with a good BBQ sauce, too.
- Potatoes: Steak and potatoes is a classic pairing for good reason. With that in mind, try serving them with baked potatoes (like my best Air Fryer Baked Potatoes — crispy outsides and fluffy insides), Garlic Mashed Potatoes or something like these Oven Roasted Potatoes alongside your kabobs. Crispy Baked Sweet Potato Fries would be tasty too!
- Pasta Salad: Another traditional summer side dish, headed your way! Greek Pasta Salad, Bacon Ranch Pasta Salad and Creamy Tuna Macaroni Salad are two of my easy go-to recipes.
- Salad: If you want to leave out the pasta, that’s fine – make something like this simple Greek Salad instead! It’s got a homemade salad dressing that goes it too… just FYI. 🙂 Or, something like my refreshing Watermelon Feta Salad with Mint is always a hit during the warmer months.
How to Store and Reheat Leftovers
- Store: Store any leftover steak and veggies in the refrigerator for up to 5 days. (I always use an airtight container.)
- Reheat: Remove the steak, peppers, and onions from the skewers and add them to a skillet over low heat. Cook until the meat is warmed through. You can also warm these steak kabobs in a preheated oven, on a tray lined with a baking sheet. Or even in the air fryer!
- Freeze: You can freeze leftover steak kabobs in an airtight container for 2-3 months. Let them thaw overnight in the fridge before eating again, and keep in mind that the vegetables may not be as tender or crispy as they were originally.
Yield: 4 servings
Juicy Grilled Steak Kabobs
Marinated steak cubes are grilled on a skewer with tender, colorful peppers and onions. Juicy Steak Kabobs are an easy and incredibly flavorful summer dinner that the whole family will love!
Ingredients
For the Marinade:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ⅓ cup low sodium soy sauce
- 3 garlic cloves, crushed
- 2 Tablespoons Dale’s Steak Seasoning
- 2 tablespoons Worcestershire sauce
For the Kabobs:
- 2 pounds sirloin steak, cut into 1 inch cubes
- 1 red pepper, cut into 1 inch pieces
- 1 yellow pepper, cut into 1 inch pieces
- 1 green pepper, cut into 1 inch pieces
- 1 red onion, cut into large pieces
- 4-6 metal skewers or 6-8 wooden skewers, soaked in water
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Instructions
- In a small bowl, whisk to combine the olive oil, vinegar, soy sauce, garlic, Dale’s Steak Seasoning and Worcestershire sauce.
- Place the steak pieces into a large bowl or ziplock bag. Pour the sauce over the meat and toss to combine. Close the meat tightly and place in the refrigerator for at least 1 hour and up to 24 hours.
- Preheat the grill to 350°F. Remove the meat from the marinade.
- Using the skewers, place a piece of meat, then some vegetables on and repeat until each skewer is filled.
- Place the skewers on the heated grill and leave for 4 minutes. Turn and grill for 3 minutes, repeat until all 4 sides have been grilled.
- For rarer meat, grill each side for 3 minutes each, for well done cook each side for 4 to 5 minutes. For extra tender steak, let the skewers rest for 5 minutes wrapped in foil before serving.
Nutrition
Serving: 1, Calories: 585kcal, Carbohydrates: 12g, Protein: 43g, Fat: 40g, Saturated Fat: 11g, Polyunsaturated Fat: 25g, Cholesterol: 139mg, Sodium: 1134mg, Fiber: 2g, Sugar: 5g
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