We enjoy these Steak Kabobs on repeat all summer long, paired with our favorite vegetables for grilling. They make the perfect easy summer dinner or fun addition to a summer BBQ. 

Our other go-to grilling recipes include French Onion Burgers, Cedar Plank Salmon, Carne Asada Tacos, and Easy Grilled Pizza.

A pan of grilled Steak Kabobs with steak, red and yellow bell pepper, and red onion, ready to serve.

Warning: Insanely Delicious Steak Kabobs May Cause Backyard BBQ Envy

Our steak marinade is my secret weapon to making the best Steak Kabobs. They have the most incredible flavor that pairs well with any summer vegetables. My favorite part is I can prep the kabobs in the morning then have an outdoor summer fun-filled day and come home and it takes 5 minutes to assemble and cook them. We love to make Chicken Kabobs with them as well, and serve with corn on the cob or corn salad, and baked beans or potato salad.

How to make Steak Kabobs:

Marinate Steak: Combine peach juice, oil, dried onion, garlic, soy sauce, and black pepper. Slice steak into 1 inch pieces then place in a gallon size bag. Dump the marinade in the gallon size bag over steak, seal bag, then refrigerate for 1 to 6 hours.

Chop Veggies into 1-inch chunks and set aside.

Two images showing a top sirloin steak cut into cubes and in a plastic bag, marinating then a plate with chopped bell peppers and red onion.

Assemble: Use reusable skewers, or soak bamboo skewers in water for 30 minutes so the sticks don’t burn. Take turns alternating steak and chopped vegetables on the wooden skewers, keeping a little space between each piece.

Grill: Clean grill gates and grease with oil. Heat to medium-high. Place steak kabobs on the grill for a few minutes on each side, rotating (about 8 total minutes– don’t over cook them). Allow kabobs to rest for 5 minutes before serving.

Two images showing the best Steak Kabobs recipe before and after it's grilled.

Make Ahead Instructions:

The steak can marinate for up to 8 hours ahead of time. Chop the veggies hours or a day in advance.

Serve With:

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A pan of grilled Steak Kabobs with steak, red and yellow bell pepper, and red onion, ready to serve.
Prep 20 minutes
Cook 10 minutes
Marinate 2 hours
Total 2 hours 30 minutes
Save Recipe


  • 1/2 cup low-sodium soy sauce
  • 1/2 cup peach juice
  • 1/2 cup 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, cut into 1'' chunks
  • 1 sweet or purple onion , cut into 1'' chunks
  • metal or bamboo skewers


  • Steak Marinate: Combining the soy sauce, peach juice, oil, dried onion flakes, garlic and fresh ground black pepper in a large bowl and whisk to combine. Add steak, tossing to coat. Cover and refrigerate for 1-8 hours.
  • Assemble: 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.
  • Grill: Clean grill grates and oil. Heat to medium-high. Grill kabobs 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.


Steak: I like to use top sirloin since it’s more affordable than filet or tenderloin, but is still thick and high quality!
Vegetables: Sub any other veggies you like including halved mushrooms, zucchini, summer squash.
Make Ahead Instructions: The steak can marinate for up to 8 hours ahead of time. Chop the veggies hours or a day in advance.
To Cook Kabobs in Oven: turn oven to broil on high. Place kabobs on the top oven rack and cook for 7-15 minutes (depending on how well done you like your steak), rotating during cooking.
To Cook Kabobs in Grill Pan or Skillet: Heat pan over medium-high heat. Cook kabobs for several minutes, rotating once or twice, until cooked through.


Calories: 312kcalCarbohydrates: 10gProtein: 24gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 57mgSodium: 718mgPotassium: 559mgFiber: 1gSugar: 6gVitamin A: 1111IUVitamin C: 47mgCalcium: 43mgIron: 2mg

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I originally shared this recipe June 2014. Updated June 2019, June 2021, March 2022, June 2024.

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About The Author

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.

4.96 from 22 votes (15 ratings without comment)

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  1. 5 stars
    Whole family enjoyed this, especially my husband. We had it with buttered rice and lots of fresh cilantro. So satisfying!

  2. Hi Lauren and Happy Weekend. I would like to air fry Kebobs but can’t find a recipe. Would you happen to have one?

  3. Silly question, but can the steak marinate longer than 6 hours, such as overnight, or will that ruin the taste?

  4. 5 stars
    Absolutely delicious! I didn’t have peach juice so I used a strawberry vinegar I had on hand. Otherwise, I followed the recipe to a T. The steak and vegetables were so good!!

  5. 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!

  6. 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.

  7. 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!

  8. 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!

  9. 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!

  10. 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!