Grilled Steak Pepper Kabobs

These steak kabobs are loaded with tender bites of marinated sirloin, sweet peppers, and savory onions, all grilled until juicy and perfectly charred. This has been one of my go-to summer meals for years. Whether you are firing up the grill for a gathering or a quick family dinner, these kabobs deliver on flavor, color, and simplicity every time.

Every time I make these, my family hovers by the grill just waiting to try the first skewer. We always argue over who gets the last pepper—these kabobs are that good.

Ingredients

• Sirloin steak: Choose a thick cut to cube easily and ensure every piece remains tender during grilling
• Balsamic vinegar: Brings tang and depth to the marinade Use a good-quality aged balsamic if available
• Soy sauce: Go for low-sodium unless you know your marinade seasoning is unsalted Regular soy sauce works in place of specialty steak seasoning
• Fresh garlic: Fresh cloves make a huge impact on the flavor and aroma
• Dale’s steak seasoning: Provides extra savory taste but liquid smoke can also work for a smoky twist
• Worcestershire sauce: Adds a deep umami backbone to the steak marinade
• Olive oil: A reliable neutral oil to round out the marinade Use extra virgin if you can
• Red yellow and green bell peppers: Use one of each for a colorful skewer and sweet flavor
• Red onion: Brings sharpness and sweetness White or yellow onions are fine substitutes
• Skewers: Metal is easiest and reusable but soak wooden skewers to avoid burning on the grill

Step-by-Step Instructions

Make the Marinade:

Whisk together olive oil balsamic vinegar soy sauce fresh garlic Dale’s steak seasoning and Worcestershire sauce thoroughly until smooth and well mixed This flavor-packed marinade will infuse the steak with bold taste

Marinate the Steak:

Cut your steak into large even cubes Place the beef into a bowl or zip-top bag Pour the marinade over the meat making sure every piece is coated Cover or seal and chill in the refrigerator for at least one hour and up to twenty-four hours to maximize flavor

Prep the Vegetables:

Wash and cut bell peppers and onions into chunks roughly the same size as your steak cubes so they cook evenly Pat vegetables dry to help them caramelize better on the grill

Assemble the Kabobs:

Thread marinated steak pieces and fresh vegetables onto skewers alternating each for color and taste Fill each skewer so there is a good balance but do not pack too tightly to allow even grilling

Preheat and Grill:

Heat your grill to medium-high about 350 degrees Fahrenheit Lay the skewers on the hot grill Cook for four minutes on the first side then rotate and repeat for three minutes per additional side until all surfaces are charred and steak is at your preferred doneness

Rest and Serve:

Transfer kabobs to a plate Cover loosely with foil and let rest for five minutes so the juices settle for maximum tenderness and flavor Then enjoy straight from the skewer or with your favorite sides

Bookmark

I always look forward to the sweet charred bell peppers they remind me of backyard cookouts with my parents where we used whatever peppers we could find in the garden The rainbow color makes the whole meal feel festive

Storage Tips

Leftovers keep well for up to five days in the fridge stored in an airtight container Simply remove the meat and veggies from the skewers and reheat in a skillet over low heat or use an oven or air fryer to warm everything through For longer storage you can freeze cooked kabobs for two to three months Know that the vegetables may lose some crispness once thawed but the steak will still taste delicious

Ingredient Substitutions

If you do not have sirloin try ribeye or strip steak Cut pork tenderloin or boneless chicken are tasty alternatives Bell peppers can be swapped for mushrooms zucchini or even fresh chunks of corn on the cob Use regular soy sauce if steak seasoning is unavailable and experiment with a touch of honey for added sweetness in the marinade

Serving Suggestions

Steak kabobs pair perfectly with classic summer sides like potato salad Greek pasta salad or crisp watermelon feta salad Wrap the warm steak and veggies in flatbread with tzatziki for a filling handheld meal A cool herby sauce or even a dollop of garlicky yogurt is always a hit on the side

Bookmark

Cultural and Historical Context

Kabobs stem from Middle Eastern and Mediterranean traditions of grilling meat and vegetables over open fire Threading meat and produce onto skewers is a centuries-old technique that brings out maximum flavor and is ideal for communal summer dining Every time I make kabobs it feels like a small celebration of warm weather and simple ingredients

Frequently Asked Questions

→ What cut of beef works best?

Sirloin steak is ideal due to its tenderness and ability to hold marinade well. Thick cuts cube cleanly for skewering.

→ How long should the steak marinate?

Let the steak marinate for at least one hour, or up to 24 hours, to fully absorb the flavors for juicier, more flavorful results.

→ Can I prepare kabobs in advance?

Yes, you can marinate the steak and chop the vegetables ahead of time. Assemble and grill when ready to serve.

→ What vegetables pair well with steak kabobs?

Bell peppers and onions are classic, but mushrooms, corn, cauliflower, and broccoli are tasty additions or substitutes.

→ How can I achieve even cooking?

Cut steak into equal-sized cubes and distribute vegetables evenly on skewers. Grill over medium-high heat, turning frequently.

→ What sides complement these kabobs?

Try baked potatoes, pasta salads, green salads, or a simple yogurt-based dip for a complete and balanced meal.