Grilled Steak Kabobs with Peppers and Onions
Updated Aug 09, 2025, Published on Jul 10, 2025
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Grilled steak kabobs are such an easy summer dinner! You can throw them on the grill when the weather warms up (or toss them in the oven). They're quick to prep, packed with flavor, plus they're fun to eat! The beef remains tender and the sweet onion and bell pepper pieces develop an extra delicious caramelized char.
Looking for more skewer recipes? Try my Lemon Chicken Skewers with Red Onion!
Why You’ll Love these Steak Skewers
- Super flavorful: A simple marinade adds tons of flavor to the steak and veggies.
- Perfect for summer: Fire up the grill for a quick and satisfying meal.
- Versatile: Easy to customize with your favorite vegetables or proteins.
- Great for entertaining: Skewers are fun, crowd-friendly, and look beautiful on a platter. Plus you can prep them ahead of time and grill once your guests are ready for dinner!
- Includes oven instructions: No grill? The oven works for this recipe as well!
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Dark Cherry Sweet Balsamic Vinegar: Thicker and sweeter compared to regular balsamic vinegar. If you’re using regular balsamic vinegar, you can add 2 teaspoons of honey to mimic the flavor and texture.
- Sirloin Steak: I used sirloin steak for these kabobs because it's flavorful, fairly lean, holds up well on the grill without getting tough, and is relatively inexpensive. It also absorbs marinades beautifully and cooks quickly, making it ideal for skewers. You could also use ribeye or New York strip.
Grilled Steak Kabobs with Peppers and Onions (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Measure out ingredients and prepare the marinade.
- Marinate the steak, onion, and pepper pieces in the fridge for at least 1 hour or up to 24 hours.
- Thread the steak, onion, and pepper onto the skewers.
- Grill or cook the skewers in the oven.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Recipe Tips
- Skewers: You can use either metal or wooden skewers for this recipe. Metal skewers are reusable, conduct heat well, and don’t require soaking. If you’re using wooden skewers, be sure to soak them in water for at least 20–30 minutes before grilling to prevent them from burning.
- Serving Suggestions: Serve with a side of rice, grilled pita, or a fresh veggies like cucumber or tomato salad or corn salsa.
- Storage Instructions: Store leftover skewers (removed from the sticks) in an airtight container in the refrigerator for up to 3 days.
Grilled Steak Kabobs FAQs
Yes. Sirloin is a great option because it's tender and affordable. Ribeye or New York strip also work well. Just make sure to cut the steak into evenly sized pieces so they cook evenly.
Yes. Just be sure to soak wooden skewers in water for 20 to 30 minutes before grilling to prevent them from burning. Metal skewers are reusable and do not require soaking.
You can cook the skewers in the oven at 450°F for about 10 to 15 minutes. For extra char, place them under the broiler for the last 1 to 2 minutes.
Remove the steak and vegetables from the skewers and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
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Grilled Steak Kabobs with Peppers and Onions
Equipment
Ingredients
- 1 ½ pounds Sirloin Steak, cut into 1.5-2 inch pieces
- 1 Sweet Onion, cut into 1.5-2 inch pieces
- 1 Red Bell Pepper, cut into 1.5-2 inch pieces
Marinade
- 2 tablespoons Dark Cherry Sweet Balsamic Vinegar, add 2 tsp honey if using regular balsamic vinegar (see note 1)
- 2 tablespoons Light Soy Sauce, I used reduced sodium
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 cloves Garlic, minced
- 3 tablespoons Extra Virgin Olive Oil
Instructions
- In a large bowl, whisk together all marinade ingredients until fully combined.
- Add the steak, onion, and bell pepper pieces to the bowl. Toss until everything is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours.
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread the marinated steak, onion, and bell pepper onto the skewers, alternating between the three. You may not need all the onions and peppers. Double-stack pieces if you’d like to use more.
Grilling Instructions
- Preheat the grill to high heat. Grill the skewers for 10–12 minutes, flipping halfway through, until the steak and veggies are nicely charred and cooked to your liking. Let rest for a few minutes before serving.
Oven Instructions
- Preheat oven to 450°F. Line a baking sheet with foil and optionally place a wire rack on top for better airflow. Arrange skewers in a single layer and roast for 10–15 minutes, depending on preferred doneness. For extra char, broil for 1 minute at the end, watching closely. Let rest for a few minutes before serving.
Notes
- Note 1 (Balsamic vinegar): I used dark cherry sweet balsamic vinegar, which has a thicker and sweeter consistency. If you are using regular balsamic vinegar, add 1 to 2 teaspoons of honey to balance the flavor.
- Steak options: Sirloin is my go-to for kabobs. Ribeye or New York strip are also good choices. Cut into 1.5 inch cubes for even cooking.
- Skewers: If using wooden skewers, soak them in water for 20 to 30 minutes before grilling. Metal skewers are easier to work with and do not require soaking.
- Storage & Reheating: Leftovers can be stored in the fridge for up to 3 days. Reheat in a skillet or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
