There’s nothing tastier or easier than these delicious Steak Kabobs that can be grilled with any of your favorite vegetables! They make the perfect easy summer dinner or fun addition to your summer BBQ. 

Looking for more grilling recipes? Try my Cedar Plank SalmonChicken Gyros, or Grilled Pizza!

Steak Kebabs stacked on a serving platter.

I add Steak Kabobs to our dinner menu as often as I can during the summer months because I can incorporate lots of veggies, and they’re quick and easy. The steak kabob marinade really makes this recipe irresistible!

What kind of steak is best?

Although higher quality, more expensive steaks (like filet mignon or tenderloin) are usually best for grilling, the great thing about steak kabobs is you can get away with using a more affordable cut of meat, since the meat is marinated! I usually use top sirloin, since it’s more affordable but still tastes amazing and is thick enough to get nice big cubes of meat.

How to make Steak Kabobs:

Marinate Steak: Whisk together soy sauce, peach juice, oil, dried onion flakes, garlic and black pepper. Cut steak into 1 inch pieces and add it to a gallon size resealable bag. Pour marinade over steak, seal bag, and refrigerate for 1 to 6 hours.

Chunks of steak added to a ziploc bag with steak kabob marinade.

Assemble Kabobs: Grab reusable skewers, or soak bamboo skewers in water for 30 minutes before assembling. (This will keep the sticks from burning while the kabobs are cooking on the grill). Thread steak and chopped vegetables alternately onto the wooden skewers, keeping a little space between each piece.

Uncooked, assembled steak kabobs on bamboo skewers with bell pepper and steak.

Grill: Heat gas grill to medium-high and grease lightly with oil.  Grill kabobs for a few minutes on each side (8-10 minutes maximum), according to how well done you like your steak. Allow kabobs to rest for 5 minutes before serving.

Three grilled steak kebob skewers on a plate.

Make Ahead Instructions:

The steak can marinate for up to 6 hours. The vegetables can be chopped ahead of time, and the kebabs can be assembled a few hours before cooking, stored covered in the fridge.

Recipe Variations:

  • Vegetables: Use any veggies you like, and cut them big so they hold their own while the steak cooks! I always include bell peppers and onions on but you could also add mushrooms, zucchini, summer squash, or your favorite type of vegetable for grilling.
  • Cook in Oven: I think the flavor of steak kabobs is best when cooked on a gas grill, but to cook in the oven, turn oven to broil on high. Place kabobs on the top oven rack and cook for 5-15 minutes (depending on how well done you like your steak), rotating during cooking.
  • Cook in Grill Pan or Skillet: Heat on stove over medium-high heat. Cook kabobs for several minutes, rotating once or twice, until cooked through.

Serve With:

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Recipe

Steak Kebabs stacked on a serving platter.
Prep 20 mins
Cook 10 mins
Marinate 2 hrs
Total 2 hrs 30 mins
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Ingredients
 
 

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup peach juice
  • 1/2 cup oil (vegetable or canola oil)
  • 1 Tablespoon dried onion flakes
  • 2 cloves garlic , minced
  • freshly ground black pepper , to taste
  • 1 1/2 pounds top sirloin steak , cut into 1” chunks
  • 2 bell peppers any color, sliced into large chunks
  • 1 sweet onion purple onion, sliced into large chunks
  • metal or bamboo skewers

Instructions
 

  • Make the marinade by combining the soy sauce, peach juice, oil, dried onion flakes, garlic and fresh ground black pepper. Whisk well to combine.
  • Cut the steak into 1 inch pieces and add it to a gallon size resealable bag. Pour the marinade over the steak, seal the bag tight and refrigerate for 1 to 6 hours. 
  • If using wooden skewers, soak them in water for 30 minutes. Thread the steak and chopped vegetables alternately onto the wooden skewers, keeping a little space between each piece.
  • Heat gas grill to medium-high and grease lightly with oil.  Grill the kebabs for just a few minutes on each side (8-10 minutes maximum), according to how well done you like your steak. Allow the kebabs to rest for 5 minutes before serving.

Notes

Make Ahead Instructions: The steak can marinate for up to 6 hours. The vegetables can be chopped ahead of time so all you have to do is assemble and grill!
Variations:
  • Vegetables: Use any veggies you like, and cut them big so they hold their own while the steak cooks.! I always include bell peppers and onions on my kabobs but you could also add mushrooms, zucchini, summer squash, or your favorite type of vegetable for grilling.
  • Cook in Oven: I think the flavor of steak kabobs is best when cooked on a gas grill, but to cook in the oven, turn oven to broil on high. Place kabobs on the top oven rack and cook for -15 minutes (depending on how well done you like your steak), rotating during cooking.
  • Cook in Grill Pan or Skillet: Heat on stove over medium-high heat. Cook kabobs for several minutes, rotating once or twice, until cooked through.

Nutrition

Calories: 312kcalCarbohydrates: 10gProtein: 24gFat: 20gSaturated Fat: 2gCholesterol: 57mgSodium: 667mgPotassium: 555mgFiber: 1gSugar: 6gVitamin A: 1100IUVitamin C: 55.4mgCalcium: 42mgIron: 2.2mg

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I originally shared this recipe June 2014. Updated June 2019, June 2021, and March 2022.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Absolutely delicious! I have trouble finding peach juice where I live. I often buy a mixed juice blend from the grocery store- like a mango, orange & peach concoction. Turns out great!

  2. 5 stars
    Made these as part of the weekly meal plan and my family LOVED them including my picky 5 year old. They were easy to put together and other than remember the time marinate were super quick.

  3. 5 stars
    Easy prep with items I had on hand for Father’s Day celebration! I drained a can of peaches for peach juice and followed the recipe exactly cutting the meat against the grain and on the bias. The taste was outstanding and meat was so tender. I never would have thought to use peach juice for a marinade on steak. Thank you!

  4. 4 stars
    Amazing! Substituted with gluten free soy sauce, sugar free apricot jelly and added red pepper flakes to the marinade. Served with grilled corn on the cob. Great Father’s Day dinner!

  5. This looks delicious! It’s too bad that you can’t have the regular sized grills in your apartment, but it’s a good thing we have portable grills! I also have one but mine is a Coleman gas grill which I use for tailgating. Awesome stuff. I like kebabs and steak even more! I enjoyed your recipe, keep this up!

  6. These look so delicious! I love kebabs. Might just have to make these. I’d be thrilled if you’d link up at this week’s Off the Hook!