Grilled Steak Kabobs Recipe

Fresh off the grill steak kabobs are packed with savory flavors! Fresh yet satisfying, these easy steak kabobs are the perfect main dish at any summer BBQ. 

– ▢ 1 pound NY Strip Steak, chopped into 2-inch chunk – ▢2 Tbsp avocado oil – ▢3 Tbsp liquid aminos or soy sauce – ▢1 tsp garlic powder – ▢1 tsp onion powder


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– ▢ 1 red bell pepper – ▢1 green bell pepper – ▢1 orange bell pepper – ▢1 red onion – ▢2 Tbsp avocado oil – ▢1 Tbsp liquid aminos or soy sauce

Vegetables For Shish Kabobs: 

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Step 1

Mix marinade ingredients with 2-inch steak chunks in a bowl. Stir marinade into meat cubes. Wrap the bowl in plastic. Alternatively, seal everything in a large plastic bag. Shake sealed bag. Refrigerate marinated steak for 10–12 hours.  


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Step 2

A charcoal barbecue should be lit 20 minutes before grilling. Prior to using wooden skewers, soak them in water for 20 minutes, preferably submerged. The grill's open flame will be less likely to ignite them.  

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Step 3

When you’re ready to make the skewers, chop the bell peppers and onion and toss the vegetables in a large bowl with avocado oil and liquid aminos (or soy sauce).

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Step 4

Thread the steak cubes and vegetables onto the skewers until all of the marinated meat and veggies are used. This should make 6 to 8 large skewers, depending on the length of your skewers.

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Step 5

 If using a gas grill, preheat the grill to a high heat, or set it for 500 degrees Fahrenheit.

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Step 6

Kabobs should be grilled directly over fire for 8–10 minutes, flipping once or twice, until done. On a hot grill, flip skewers after 2-3 minutes to avoid burning. Your optimum grill time depends on meat doneness. 

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Step 7

Transfer the cooked BBQ steak kabobs to a serving platter, baking sheet, or large plate. Allow the meat to rest for 5 minutes before serving.

Also See

Teriyaki Salmon & Roasted Vegetables Recipe