Steak Kebabs – Nicky’s Kitchen Sanctuary

Juicy chunks of marinaded steak with bell peppers and onion, skewered onto kebab sticks and cooked on the griddle or barbecue. I love to use sirloin or ribeye as a treat for this meaty meal.

A tall overhead shot of steak kebabs. There are five kebabs placed on a blue plate, beside the skewers, on the left side of the plate there is a small white dish with chilli sauce and four wedges of lime. In the top left of the image, you can slightly see a clear glass jar with dried chilli flakes in it and scattered around it. In the top right of the image, there is a navy blue napkin tucked beneath the main plate. There are dried chilli flakes and shredded coriander scattered around the surface. This is all set on a light blue/grey surface.

These Steak Kebabs are so hearty and tender! The sweet soy marinade perfectly flavours the meat and combined with those crunchy charred veggies makes vibrant, tasty and memorable dinner.

I’d consider them to be a bit of a treat meal, since we’re using steak. But they are pretty irresistible.

You can cook these on the flat top, barbecue, griddle pan or under the grill (broiler).

📋 Ingredients

Steak – I use Sirloin or Ribeye steak for this recipe as it stays tender and juicy when cooked quickly over high heat. You can use cheaper cuts of steak, but they will be chewier unless you tenderise them first.
Bell Peppers and Red onion for sweetness and crunch. You can use white onion (I like the colour of the red onion) and whatever colour bell peppers you like.
A simple-but-flavourful marinade consisting of oil, garlic, brown sugar, soy sauce, pepper, oregano and chilli flakes.

How to make it:

***Full recipe with detailed steps in the recipe card at the end of this post***

Start off by mixing the marinade together, then mixing HALF of the marinade with the steak, covering and refrigerating for at least an hour (up to 8 hours).
Once marinaded, uncover the steak and start to assemble the kebabs on the skewers, alternating the steak with the peppers and onion.
Drizzle over the remaining half of the marinade and cook over your barbecue or griddle until browned and charred, make sure to turn them a couple of times so it cooks evenly.
Sprinkle on some dried chilli flakes, shredded parsley and sea salt flakes and you’re ready to serve!

Pro Tip

Try to ensure the steak, peppers and onions are as close to the same size as possible in width. You can see in the pictures, there are no sticky-out bits of onions or peppers. This helps to ensure the steak is touching the griddle/barbecue and not being ‘lifted up’ or hidden by large chunks of vegetable. This will help to ensure the steak cooks fully and evenly and the vegetable edges don’t get over-charred.

I love how cooking them over the BBQ adds that extra smoky flavour!

A tall shot of steak kebabs. There are five kebabs placed at an angle on a blue plate, beside the skewers, on the left side of the plate there is a small white dish with chilli sauce and four wedges of lime. In the top right of the image, there is a navy blue napkin tucked beneath the main plate. This is all set on a light blue/grey surface.

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🍽️ What to serve it with

There are so many fantastic ways to serve them!

A tall closeup shot of five steak kebabs. The image shows five kebabs placed next to each other in a line, the image is so closeup that nothing else can be seen.

🍲 More fantastic skewers

Can I make it ahead?

This recipe calls for being marinated ahead of time. You can marinate in the morning, then cook and eat in the evening.
I don’t recommend cooking them ahead and reheating later (a waste of good steak!).

How to scale up and down this recipe:

You can double or halve this recipe as long as you stick to the same ingredient ratios.

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First make the marinade by mixing all of the ingredients together in a bowl.

4 tbsp oil, 3 cloves garlic, peeled and minced, 2 tbsp light brown sugar, 2 tbsp dark soy sauce, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp chilli flakes (red pepper flakes)
Add the sliced steak to a ziplock bag (or bowl) and drizzle over HALF the marinade. Mix together to coat. Seal the bag (or cover the bowl) and place in the refrigerator for an hour (up to 8 hours). Cover the reserved marinade and put to one side.

500 g (1.1 lbs) sirloin or ribeye steak
When you’re ready to make the kebabs: Using flat metal skewers, skewer the steak, peppers and onion onto skewers. Don’t bunch things up too much – you want the heat to circulate around the meat and vegetables, so they cook evenly.

1 green bell pepper, 1 yellow bell pepper, 1 large red onion
Drizzle the reserved marinade over the kebabs, concentrating on the vegetables.
Heat a griddle or barbecue until very hot. Place the skewers on the griddle and cook for 5-6 minutes until golden brown. Turn a couple of times during cooking and brush with a little oil half way through cooking. Check the steak is cooked to your liking. I like mine a little on the rare side, but you may want to cook for a few minutes longer if you want it cooked medium or well done.

1 tbsp oil, for brushing
Once cooked, place on a warm serving tray and allow to rest for 2-3 minutes. Sprinkle with Maldon salt and parsley before serving.

1/2 tsp Maldon salt flakes, 2 tbsp finely chopped fresh parsley

Cuts of steak

Use ribeye or sirloin – as they stand up best to high temperature quick cooking, while remaining tender and juicy. I know it’s on the expensive side, but I see this one as a luxury meal.

Skewers

Use flat metal skewers or wooden skewers that have been soaked in water for at least an hour.

Other cooking methods

You can place these kebabs on a barbecue or under the grill. You can even cook them in the oven (watch out, the kebab sticks will be HOT!) for approx 10 minutes at 200C/400F.

Nutritional information is approximate, per kebab.

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.