These Grilled Steak Kabobs 🥩🌶️🍍combine juicy steak with sweet bell peppers, onions, zucchini, and pineapple for the PERFECT sweet-and-savory kabob! You’ll want to fire up your grill for these! Fast, EASY, zero cleanup, and DELISH! This is flexible recipe and you can mix-and-match the ingredients based on your preferences and what you have on hand.
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Healthy Grilled Steak Kabobs Recipe
I can’t believe summer is right around the corner. Hello summer – hello grilling season! Nothing says summer like grilling, and what better thing to throw on the grill than some juicy steak kabobs!
- In addition to tender top sirloin, I loaded up these beef kabobs with bell peppers, red onions, zucchini, and pineapple.
- It’s a summery meal on a stick — vegetables, fruit, and protein all in one. I love the sweet aspect the pineapple lends to the overall savoriness.
- Beef fuels your day-to-day stamina because it’s a complete, high-quality protein that contains all the essential amino acids the body needs to support physical activity and a strong, healthy life. The iron in beef, which is more easily absorbed than iron from plant sources, can help prevent fatigue, and the protein in beef contains the optimal mix of amino acids for building and repairing muscle.
- These grilled steak kabobs are fast, easy, and with grilling I love that I don’t have to heat turn on my oven and heat up my house.
- I used my outdoor gas grill, but you can make the kabobs on an indoor grill pan.
- Cleanup is as easy as throwing away a few wooden skewers. Love that. The steak skewers are perfect for your next backyard barbecue party or as an easy-peasy weeknight dinner.
Thinking About Buying a Grill?
I know that buying a grill can be confusing, to say the least! I have a post dedicated to The Best 5 Gas Grills for Beginners (and beyond)!
What Readers Are Saying About This Recipe
⭐️⭐️⭐️⭐️⭐️ With a five-star rating, it’s not just my family that loves this recipe. Take a look at what readers are saying, too!
Tried this last night and It was delicious! Only marinated for 10 min and Skipped the salt at the end.
What’s in Grilled Steak Kabobs?
For the steak kabob marinade, you’ll need:
- Soy sauce
- Apple cider vinegar
- Honey
- Black pepper
- Steak – I recommend using boneless top sirloin steak when making grilled steak kabobs. If you can’t find that, flank steak is a good substitute. Slice the meat into roughly 2-inch cubes to promote even cooking
And to build the steak shish kabobs, you’ll need:
- Bell peppers – Use red, yellow, orange, or green bell peppers
- Red onion
- Zucchini
- Fresh pineapple – Fresh pineapple is a must in this steak kabob recipe. Canned pineapple is too soft to grill, and it’s often too sweet since it’s packed in syrup
- Fresh parsley
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Grill Steak Kabobs
Grilling steak kebabs is one of my favorite ways to prep a quick meal that always turns out juicy and full of flavor. Here’s an overview of the process:
- To a large ziptop bag or medium bowl, add the marinade ingredients and steak cubes. Squish the contents around to mix and evenly coat the steak.
- Place the bag in the fridge to marinate for at least 15 minutes or up to 4 hours. If you’re using wooden or bamboo skewers, be sure to soak them for 15 minutes prior to assembling the kebobs. This will keep them from burning on the grill.
- Add the marinated meat to a steak skewer, one piece at a time, along with pieces of peppers, onion, zucchini, and pineapple, and repeat the ingredients until the skewer is full. You should be able to make eight large steak kabobs with this recipe.
- Add the beef kabobs to a lightly oiled grill, cover, and cook over medium-high heat to your liking. Discard the excess steak marinade. If desired, season with salt and pepper and garnish with fresh herbs.
- Rest for at least five minutes before serving.
What to Serve with Grilled Steak Kabobs
Recipe FAQs
If you like your steak pieces medium rare, grill the kabobs for 7 minutes.
And for a medium center, grill for 9 minutes. The steak will stay nice and juicy, and the veggies will have a lovely bite to them. Of course, these are estimates so always use your judgment when evaluating doneness.
Yes, feel free to change up the vegetables you use in this recipe. You can use any veggies you have on hand, but just keep in mind that different vegetables cook at different rates. But play around with this beef kabob recipe and figure out what you like! Cherry tomatoes and mushrooms are some of my favorite additions.
These kabobs are best served fresh, but you can transfer leftovers to an airtight container and store them in the refrigerator for up to 5 days.
I have an Ebook dedicated to all things BBQ and grilling! Please check out my Best 35 Grilling Recipes ebook available for immediate download!
Grilled Steak Kabobs Recipe
Equipment
- Grill OR
Ingredients
- ⅓ cup soy sauce
- 2 to 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 to 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- about 1.5 pounds boneless top sirloin steak center cut, diced into bite-sized pieces
- 1 red bell pepper, diced into bite-sized pieces
- 1 yellow or orange bell pepper, diced into bite-sized pieces
- 1 red onion, diced into bite-sized pieces
- 1 large zucchini, diced into bite-sized pieces
- about 1 1/2 cups fresh pineapple, diced into bite-sized pieces
- salt and pepper, for seasoning to taste, if desired
- 2 tablespoons fresh parsley, cilantro, or basil for garnishing; optional
Instructions
- To a large ziptop bag, add the soy sauce, olive oil, apple cider vinegar, honey, pepper, steak, seal bag, and squish contents around to mix and evenly coat the steak. Place bag in the fridge to marinate for at least 15 minutes, or up to 4 hours.
- Preheat an outdoor gas grill to medium heat; alternatively preheat an indoor grill pan.
- To a metal skewer (or wooden skewers that have been soaked for 10-15 minutes), add a piece of steak, pieces of peppers, onion, zucchini, pineapple, and repeat the ingredients until the skewer is full. Repeat with all remaining skewers.
- Add the kabobs to a lightly oiled grill, cover, and cook for about 7 minutes for medium rare (145F) and about 8 to 9 minutes for medium (160F) doneness. Turn kabobs occasionally. Exact cooking time will vary on the type of grill, the size, the heat level, how big the pieces of steak are on each kabob, etc. Cook until done to your personal preference.
- If desired, season with salt and pepper, and optionally garnish with fresh herbs. Let kabobs rest a few minutes prior to serving. Kabobs are best warm and fresh.
Notes
- Recipe inspired by Citrus-Marinated Beef Top Sirloin & Fruit Kabobs *I used my outdoor gas grill grates or you can use an indoor grill pan.
- Storage: Steak kabobs are best stored fresh but can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. The recipe, images, text, and opinions expressed are my own.
Originally posted May 21, 2018 and reposted May 27, 2022 with updated text.