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.
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!
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Pin It🍽️ What to serve it with
- Serve alongside Homemade Flatbreads or Greek Potato Hash.
- It also goes fantastically, with a Simple Green Salad, piles of Fried Rice or Air Fryer Chips. If you like serving with sauce, try my Sweet Chilli Sauce or Whipped Feta Dip.
There are so many fantastic ways to serve them!
🍲 More fantastic skewers
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!).
You can double or halve this recipe as long as you stick to the same ingredient ratios.
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Steak Kebabs
Ingredients
Steak:
- 500 g (1.1 lbs) sirloin or ribeye steak cut into 2cm chunks
Marinade:
- 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) optional – leave out if you don't like heat
Also:
- 1 green bell pepper chopped into 2cm squares
- 1 yellow bell pepper chopped into 2cm squares
- 1 large red onion peeled and chopped into 2cm squares
- 1 tbsp oil, for brushing
Also:
- ½ tsp Maldon salt flakes
- 2 tbsp finely chopped fresh parsley
Instructions
- 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
Notes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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