The Best, Juicy Grilled Steak Kabobs (video)

a tray of grilled meats on a table, with sauce

Summer is all about grilling and this easy grilled steak kabobs recipe is one of my favorites! Made with chunks of juicy steak marinated in an herb and garlic marinade, sweet bell peppers and red onion. I love to serve these beef kabobs with my ‘Avocado Chimichurri Sauce’ and ‘Easy Oven-Roasted Potatoes’ to make it a full meal. For best results, marinate the steak for at least 1 hour or even overnight, to get the most flavor!

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Ingredients for Beef Kabobs

Summertime is all about simple and easy recipes and this kabob recipe is so simple to make! Here are the main ingredients you’ll need. You can find the full, printable recipe in the recipe card below.

  • Steak: I recommend using either top sirloin or rib eye (more expensive) for best results.
  • Peppers & Onion: I like to use sweet red bell peppers and red onion for my kabobs but regular onion and green/yellow/orange peppers will work great, too.
  • Fresh Thyme & Rosemary: using fresh herbs will give your steak kabobs the most amount of flavor.
  • Garlic: you’ll need lots of garlic for this recipe, for both the marinade and the chimichurri sauce!
  • Sherry Wine Vinegar: you can also use balsamic vinegar.
  • Avocado Oil: use a high smoking point oil for grilling.

Supplies & Tools

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a close up of grilled meat kabobs on a tray with green sauce and potatoes

Preparing the Steak & Veggies

You’ll want to start this recipe for grilled steak kabobs with the steak! I purchased my top sirloin at the meat counter as they typically don’t have it out in the aisle.

  1. Pat your steaks dry with paper towels, then place onto a clean cutting board. Using a sharp knife, cube the steak into large chunks, about 1 ½-inches in size. Larger pieces will cook more evenly and stay juicier.
  2. Place the cubed steak pieces into a large casserole tray.
  3. Next, prepare the pepper and onion. Section the pepper into quarters, then cut into large chunks, and set into a separate tray from the beef.
  4. Quarter the large onion, then slice into large chunks, too. Keep the onion with the peppers.

Making the Easy Marinade

My easy grilled steak kabobs are seasoned with an incredible, aromatic garlicky marinade. It’s very quick and easy to put together, too. I highly recommend using fresh herbs for best results.

  1. In a large measuring cup, measuring out the avocado oil and add in the sherry wine vinegar and Worcestershire sauce. Next, add in the salt and ground black pepper.
  2. Mix in the garlic powder, onion powder, fresh thyme, fresh chopped rosemary, and pressed garlic. Use a whisk to mix everything together.

That’s it! Super simple and it adds so much flavor to the steak.

a close up of steak kabobs with pepper and onion, on a plate

Marinating the Beef

Pour all the prepared marinade over the cubed steak pieces, then use your hands to massage the marinade into the meat, making sure it’s well coated all over.

Cover the tray with plastic wrap and marinate the beef for at least 1 hour, or overnight (but no longer) for best results. The longer you can let the beef marinate, the better, as this will allow the flavors to really sink in.

While the beef is marinating, make sure to soak your bamboo skewers in water!

a tray of beef kabobs with vegetables, on a table

How to Make Grilled Steak Kabobs

When you’re ready to enjoy your steak kabobs, you’ll first want to preheat your outdoor grill. I turn mine on to ‘high’ heat and let it preheat for 10 to 15 minutes before using it. You want the grill grates to be extra hot!

  1. Remove the marinated beef from the refrigerated and skewer it onto the bamboo skewers, alternating with chunks of bell pepper and red onion. Don’t squeeze the meat together too tightly! I got about 8 skewers with this recipe.
  2. Using a pastry brush, brush on any remaining marinade back onto the kabobs.
  3. Place the kabobs onto your preheated grill, spacing them at least a few inches apart. Grill the kabobs with the lid open, turning every 3 to 4 minutes, until the kabobs are well grilled all over.
  4. Use a meat thermometer to check for doneness. I like to cook mine to a medium doneness, about 135F, which usually takes about 15 to 16 minutes. The timing will vary and depends on the size of your steak cubes!
  5. Remove the beef kabobs from the grill and onto a clean tray to rest for at least 10 minutes before enjoying.
a tray of food on a table, with wine and meat

Serving Suggestions

My favorite way to enjoy these grilled steak kabobs is with my avocado chimichurri sauce and oven-roasted potatoes. You can also add a side of my ‘Mixed Berry Salad’ or ‘Easy BLT Salad’ for ultimate summer treat!

This easy Avocado Chimichurri Sauce is my favorite sauce for grilled meats such as chicken, lamb, or beef! It’s extra garlicky, creamy (thanks to the avocado) and will keep well in the fridge for a few days.

creamy avocado chimichurri sauce in white bowl with steak

My easy, oven-roasted potatoes with parmesan cheese are the best side for just about any main entrée, including these kabobs! You can also use sweet potatoes in place of the regular ones!

oven-roasted baby potatoes with parsley, thyme and parmesan

More Recipes!

Enjoyed this delicious summer grilling recipe? Make sure to check out some of my other recipes you’re sure to enjoy!

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a close up of steak kabobs with pepper and onion, on a plate
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The Best, Juicy Grilled Steak Kabobs (video)

20 minutes prep + 15 minutes cook + 1 hour Marinade Time:
8 kabobs
Easy, juicy grilled steak kabobs with chimichurri sauce, peppers and onions. This amazing kabobs recipe is an instant hit and perfect for summer!

Ingredients 

  • 2 1/2 pounds top sirloin steak, or ribeye steak
  • 2 large red bell peppers
  • 1 large red onion
  • 8 to 10 bamboo skewers

For Steak Marinade:

  • 1/3 cup avocado oil
  • 2 1/2 tbsp sherry wine vinegar, or balsamic vinegar
  • 2 1/2 tbsp Worcestershire sauce
  • 1 tbsp coarse sea salt flakes
  • 1 tsp ground black pepper
  • 1 tsp EACH: garlic powder, onion powder
  • 1 1/2 tbsp fresh thyme
  • 1 1/2 tbsp fresh, chopped rosemary
  • 8 to 10 garlic cloves, pressed

For Serving:

  • 1 recipe ‘Avocado Chimichurri Sauce’
  • 1 recipe ‘Easy Oven-Roasted Potatoes’

Instructions

Preparing the Meat & Veggies:

  • You’ll want to start this recipe for grilled steak kabobs with the steak! I purchased my top sirloin at the meat counter as they typically don’t have it out in the aisle.
  • Pat your steaks dry with paper towels, then place onto a clean cutting board. Using a sharp knife, cube the steak into large chunks, about 1 ½-inches in size. Larger pieces will cook more evenly and stay juicier.
  • Place the cubed steak pieces into a large casserole tray.
  • Next, prepare the pepper and onion. Section the pepper into quarters, then cut into large chunks, and set into a separate tray from the beef.
  • Quarter the large onion, then slice into large chunks, too. Keep the onion with the peppers.

Making the Marinade:

  • Next, make the marinade: In a large measuring cup, measuring out the avocado oil and add in the sherry wine vinegar and Worcestershire sauce. Next, add in the salt and ground black pepper.
  • Mix in the garlic powder, onion powder, fresh thyme, fresh chopped rosemary, and pressed garlic. Use a whisk to mix everything together.

Marinating Instructions:

  • Pour all the prepared marinade over the cubed steak pieces, then use your hands to massage the marinade into the meat, making sure it’s well coated all over.
  • Cover the tray with plastic wrap and marinate the beef for at least 1 hour, or overnight (but no longer) for best results. The longer you can let the beef marinate, the better, as this will allow the flavors to really sink in.
  •  While the beef is marinating, make sure to soak your bamboo skewers in water! You can also make my ‘Oven Roasted Potatoes’ and ‘Chimichurri Sauce’ at this time.

Making & Grilling the Kabobs:

  • When you’re ready to enjoy your steak kabobs, you’ll first want to preheat your outdoor grill. I turn mine on to ‘high’ heat and let it preheat for 10 to 15 minutes before using it. You want the grill grates to be extra hot!
  • Remove the marinated beef from the refrigerated and skewer it onto the bamboo skewers, alternating with chunks of bell pepper and red onion. Don’t squeeze the meat together too tightly! I got about 8 skewers with this recipe.
  • Using a pastry brush, brush on any remaining marinade back onto the kabobs.
  • Place the kabobs onto your preheated grill, spacing them at least a few inches apart. Grill the kabobs with the lid open, turning every 3 to 4 minutes, until the kabobs are well grilled all over.
  • Use a meat thermometer to check for doneness. I like to cook mine to a medium doneness, about 135F, which usually takes about 15 to 16 minutes. The timing will vary and depends on the size of your steak cubes!

Serving Suggestions:

  • Remove the beef kabobs from the grill and onto a clean tray to rest for at least 10 minutes before enjoying with potatoes and sauce.

Notes:

  • Nutritional information calculated for steak kabobs only! Find additional info for the sauce and potatoes on their respected pages.

Nutrition

Serving: 1kabob | Calories: 269kcal | Carbohydrates: 7g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 1024mg | Potassium: 685mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1363IU | Vitamin C: 57mg | Calcium: 58mg | Iron: 3mg