Grilled Marinated Steak Kebabs cubes of steak, peppers and onion marinate in a simple homemade marinade, skewered and grilled to perfection. Serve with rice, corn on the cob or a green salad and grilled bread. This recipe will serve 6 with 2 skewers per person.

grilled marinated steak kebabs on wooden tray

There’s something to love about grilled food on your own little convenient skewer.

I think we all can agree that pre-cut bites of meat and vegetables on a skewer is universally loved. And these Grilled Marinated Steak Kebabs definitely don’t disappoint.

Two key things to ensure delicious and flavorful steak kebabs is purchasing a good quality steak and making a homemade marinade. Whatever you do, don’t be fooled by those perfect little cubes of beef labeled “stew meat” those you will need to cook for several hours before they even start to get tender. When grilling steak kebabs, ribeye is best but sirloin can also be used. Both can be pretty lean, usually on the less expensive side and cube up easily.

side shot of grilled marinated steak kebabs on wooden tray

The rest of the magic happens in the homemade marinade.

grilled marinated steak kebabs ingredients

To Make These Grilled Marinated Steak Kebabs You Will Need:

  • ribeye steaksA tender cuts of beef that’s great for grilling. If in a pinch, use sirloin.
  • bell peppersAny color is fine to use.
  • red onionThese become both sweet and savory when they are given some time to cook and caramelize on the grill.
  • fresh garlicThis adds distinct and punchy flavor to the marinade.
  • steak seasoningThe perfect shortcut to use because of the combination of different dried spices.
  • dijon mustardThe vinegar in this works as a tenderizer, which is great for tougher cuts, and also gives the meat a nice tanginess.
  • worcestershire sauceThis also has vinegar to help tenderize the meat, sugar for a touch of sweetness and savory flavors like onion and garlic.
  • lemon juiceBreaks down the connective tissues in beef yielding a more tender and less tough to chew.
  • tamariThis helps the emphasize the flavor of the steak.
  • olive oilAdds flavor to the meat and helps to prevent it from drying out as it cooks.

marinade ingredients in glass bowl

First, in a medium bowl, start by finely mincing or grating up 4 cloves of fresh garlic. Measure and add 1 tablespoon steak seasoning, 2 tablespoons dijon mustard, 1/4 cup freshly squeezed lemon juice, 1/4 cup low-sodium tamari 0r low-sodium soy sauce, 2-1/2 tablespoon Worcestershire sauce and 2 tablespoons extra light olive oil.

marinade ingredients whisked together

Keep whisking until every ingredient is incorporated.

large chopped peppers and onions in glass bowl.

In a large mixing bowl, add 3 chopped bell peppers and 1 large chopped red onion.

large chopped peppers and onions with steak in glass bowl.

Next, add the cubed steak to the same bowl along with all of the marinade.

top don shot of large chopped peppers and onions in glass bowl with marinade.

See? Easy!

steak and vegetables tossed with marinade in glass bowl.

Toss it all together until nicely coated and let everything sit and marinate for about 30 minutes to bring the beef up to room temperature.

steak, peppers and onions threaded onto metal skewers.

Then preheat your grill to medium-high (about 550-600°). While waiting, skewer the meat alternating with a little pepper and onion. I usually do about 4 to 5 pieces of steak per skewer, ending with about 12 skewers total.

steak kebabs on grill

Once your grill has preheated and is screaming hot, place the skewers onto the hot grate, cover and immediately reduce the temp to medium-medium/high.

steak kebabs on grill with grill marks.

Then turn every few minutes until the steak has a crispy char on the outside and I like mine medium on the inside or roughly about 8-10 minutes. Sorry I really don’t keep track of time. I tend to just eyeball it.

steak kebabs off of the grill and on metal pan.

Once cooked, pull them off the grill to cool for a sec. Any leftover vegetables that didn’t make it to skewers can always be added (first drain from the marinade) to a preheated grill pan and cooked for a few minutes.

grilled marinated steak kebabs on wooden tray with glasses of beer.

Finally, dig in. Seriously I could make a meal out of these grilled marinated steak kebabs all by themselves. However, feel free to serve them with your favorite side dish like; grilled corn, rice or couscous. Or slide them off of the skewer and into a soft tortilla.

Grilled Marinated Steak Kebabs removed from skewers.

No matter what way you serve these, dinner will be delicious!

How To Reheat Marinated Steak Kebabs:

If you’re lucky enough to have leftovers, simply reheat on 50% power for 35-45 second intervals until warm. or eat straight out of the container.

You won’t believe your taste buds.

Grilled Marinated Steak Kebabs

Enjoy! And if you give these Grilled Marinated Steak Kebabs a try, let me know! Snap a photo and tag me on twitter or instagram!

close up of steak kebabs on and off the skewer.

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Yield: 6 servings

Grilled Marinated Steak Kebabs

Grilled Marinated Steak Kebabs; cubes of steak, peppers and onion marinate in a simple homemade marinade, skewered and grilled to perfection. Serve with rice, corn on the cob or a green salad and grilled bread. This recipe will yield 12 skewers and serve 6 with 2 skewers per person.



  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon steak seasoning
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup tamari
  • tablespoons Worcestershire Sauce
  • 2 tablespoons extra light olive oil


  • 2 pounds sirloin steaks, or ribeye steak, cut into bite-size cubes
  • 1 red bell pepper, cut into chunks
  • 1 orange bell pepper, cut into chunks
  • green bell pepper, cut into chunks
  • 1 large red onion, cut into cubes



  • In a large bowl combine the garlic, steak seasoning, mustard, Worcestershire sauce, lemon juice, tamari and olive oil. Whisk to combine thoroughly.
  • Place the peppers, onions and cubed sirloin into the marinade and toss to coat. Allow the beef to marinate on the countertop for 15 to 20 mintues.
  • While your grill is preheating to medium-high (550-600°). Skewer the steak, alternating with the peppers and onion until all of the steak is skewered. Any remaining peppers and onions can be added to a hot grill pan later on while the steak kebabs rest.
  • Once your grill is hot, place the skewers down and immediately reduce the temperature to medium (400°) and continue to cook, turning occasionally, until there's a nice grill marks on the outside.
  • Remove and let rest for 5 minutes or so before serving. This is when I would place the grill pan on top of the hot grates. Once hot, use tongs to add the vegetables, leaving the marinade in the bowl.


Metal skewers are best but wood skewers that have been soaking in water for at least 30-45 minutes can be used.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.
Serving: 2kebabs, Calories: 285kcal, Carbohydrates: 8g, Protein: 35g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 92mg, Sodium: 776mg, Potassium: 735mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1270IU, Vitamin C: 58mg, Calcium: 73mg, Iron: 4mg