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Beef Kabobs on the Grill combines a delicious beef marinade with steak, colorful bell peppers, and onions. Fire up your grill, pop open a beer, and let’s get this meal on your table soon!

Big Green Egg Steak Kabobs

This easy recipe is one I’ve been making forever and was given to me by my late mother-in-law. I’ve also given the marinade recipe to many friends, so some of you may already have it. It has an AMAZING flavor, and I want all of you to try it!

When we make this shish kabob recipe on our Big Green Egg, I think of my dad. One of his favorite activities was grilling. I can picture him now, with the Weber grill fired up, a paper towel hanging out of his pocket (we still giggle about this!), and a beer in hand. He always loved it when we were outside with him as he grilled. It was a time to chat about anything, and having a beer or cocktail in hand was the ultimate experience for him.

To this day, I still want to crack a beer when we are on the deck cooking, especially when it’s hot out. Cheers, Dad!

Why This Recipe Works:

GREAT FLAVOR – These flavorful beef kabobs include the BEST marinade which adds incredible flavor. The whole family will love this one, trust me!
PERFECT FOR GRILLING SEASON – There is nothing better than grilled steak kabobs, especially during the warmer months when we can hang out comfortably outside. These steak skewers make the perfect summer meal.
DELICIOUS AS LEFTOVERS – The flavor of these beef kabobs gets even better after a few days. Great meal prep!

A bowl of the steak kabobs with veggies.

Ingredients needed for Steak Kabobs with Vegetables:

Steak – This recipe calls for sirloin steak, but we occasionally use filet mignon.
Oil – I used canola oil in our steak marinade because it’s my mother-in-law’s recipe. You could also try olive oil instead.
Soy Sauce – I always buy the lower-sodium version. It’s still delicious!
Vinegar – Apple Cider vinegar is used, but I believe a regular distilled version would be ok.
Seasonings – Use dried seasonings here, including minced onion, dried ginger, and garlic powder.
Veggies – I used a variety of bell peppers for color and one large red onion.
Rice – Any kind of rice is great. I love using my Instant Pot to cook rice these days.
Other Veggies (optional) – You could also include a variety of other veggies, like mushrooms, canned potatoes (because they cook quickly), zucchini squash, and cherry tomatoes.

The labeled bell peppers, onions, and steak.

How to make Grilled Steak Kabobs:

The following step-by-step directions will assist you in making the best steak kabob recipe!

Step 1
Prep meat. Slice the meat into cubes, removing excess visible fat. I usually cut into about 1.5-inch cubes. Place in a bowl or a ziplock bag.

Step 2
Prepare veggies. Cut the bell peppers and onion into bite-sized pieces. If using other veggies, prepare them too.

NOTE: The tomatoes don’t work well on skewers so we grill them in a disposable pan (with a little marinade).

Step 3
Mix beef kabob marinade. In a mixing bowl, combine the steak kabob marinade ingredients – canola oil, soy sauce, apple cider vinegar, minced onion, dried ginger, and garlic powder. Mix well and reserve about 1/3 cup.

Step 4
Add marinade to the steak. Pour marinade over the steak and cover the container or seal the bag tightly afterward. Place in your refrigerator for at least two hours, or overnight if desired.

NOTE: Be sure to let the beef cubes come to almost room temperature before adding them to your charcoal grill (or gas grill).

A dish of cubed steak with a tasty marinade.

Step 5
Assemble kabobs. Using metal skewers, thread all the veggies and marinated beef, arranging however you like. Brush some of the marinade that the steak was soaked in over top all of the uncooked meat and veggies.

NOTE: You can use the leftover marinade as long as it gets cooked on a hot fire. Don’t use the leftover marinade (the one that is soaked in the beef) on prepared kabobs. (Use the reserved marinade instead.)

Step 6
Light your outdoor grill. Light your backyard grill (we use our Big Green Egg) to medium-high heat. Make sure it’s hot before adding kabobs to the grill grates.

Step 7
Grill beef kabobs. Place kabobs on the grill and turn occasionally until the meat is cooked through. Season with your choice of seasoning – salt, black pepper, garlic salt, or whatever you have on hand. Remove shish kabobs when the beef chunks are done to your liking.

We use a digital thermometer to test the internal temperature and prefer the beef skewers to register at around 140 degrees f.

A Big Green Egg with the trays of food next to it.

A grill with the beef kabobs and some seasoning being added.

Step 8
Serve. Serve kabobs over some prepared rice, and a drizzle of the reserved marinade.

Store leftover beef kabobs in an airtight container in your refrigerator for 3-4 days. We often meal prep and store in small containers over some rice.

Other Grilled Recipes:

Recipe Tips:

You can pair these kabobs with a big bowl of rice, or even quinoa.
Add other favorite vegetables, like cherry tomatoes, mushrooms, and potatoes (even canned).
Get a nice sear on the kabobs by cooking them over medium-high heat.
If you don’t have stainless steel skewers, you can use wooden skewers instead – but make sure you soak them in water beforehand (so they don’t burn).
We enjoy filet mignon, but sirloin is great for a lower-cost option.
For best results, drink a beer (or two) while grilling these juicy steak kabobs!

Kitchen Tools used for this recipe:

Global 7-inch Knife – Favorite kitchen knife.
Kabob Skewers – Used to grill the steak kabobs.
Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.

xoxo ~Sue