Name: Pepper Steak Kabobs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/4 cup low-sodium soy sauce; 2 tablespoons olive oil; 1 tablespoon Worcestershire sauce; 1 tablespoon balsamic vinegar; 1 tablespoon brown sugar; 2 cloves garlic, minced; 1 teaspoon black pepper; 1 ½ pounds sirloin steak, cut into 1-inch cubes; 2 red bell peppers, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 red onion, cut into chunks; Wooden or metal skewers

Jump to Recipe·Print Recipe

Get ready to fire up the grill for Pepper Steak Kabobs, your new go-to for colorful, flavor-packed cookouts! With tender sirloin marinated in a bold, savory blend and skewered alongside vibrant bell peppers and red onion, this dish is a feast for the senses. Whether you’re planning a backyard barbecue or looking for a quick and wholesome weeknight meal, these kabobs are guaranteed to dazzle your family and friends with juicy steak, sweet caramelized veggies, and an irresistible char — all in a single bite!

Pepper Steak Kabobs Recipe - Recipe Image

Ingredients You’ll Need

The real magic behind Pepper Steak Kabobs is how each straightforward ingredient comes together to create mouthwatering layers of flavor. You’ll find each one is simple but absolutely essential — from the colorful veggies that add sweetness and crunch, to the marinated steak that makes every bite sing.

Sirloin steak (1 ½ pounds, cut into 1-inch cubes): Super tender and perfect for quick grilling, sirloin soaks up the marinade beautifully.
Red bell peppers (2, cut into 1-inch pieces): These provide a hint of sweetness and vibrant color that makes your kabobs pop.
Green bell pepper (1, cut into 1-inch pieces): For that classic earthy, peppery bite and more rainbow flair.
Yellow bell pepper (1, cut into 1-inch pieces): Brings sunshine-like color and mild flavor balance to the skewers.
Red onion (1, cut into chunks): Adds a sweet, savory depth once caramelized on the grill.
Low-sodium soy sauce (1/4 cup): Delivers umami flavor while keeping the salt in check — substitute tamari for gluten-free.
Olive oil (2 tablespoons): Gives richness and ensures steak and veggies stay juicy.
Worcestershire sauce (1 tablespoon): Adds tang and complexity — just a little goes a long way.
Balsamic vinegar (1 tablespoon): Offers a dash of acidity for brightness and helps tenderize the steak.
Brown sugar (1 tablespoon): Enhances caramelization and balances savory notes with just a touch of sweetness.
Garlic (2 cloves, minced): For that irresistible aromatic punch in every bite.
Black pepper (1 teaspoon): Rounds everything out with subtle spice and warmth.
Wooden or metal skewers: Use metal for ease, or soak wooden ones to keep them from burning on the grill.

How to Make Pepper Steak Kabobs

Step 1: Whisk Up the Marinade

Start by whisking together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, brown sugar, garlic, and black pepper in a medium bowl. This marinade is the heart of your Pepper Steak Kabobs and infuses every piece of steak with bold, savory flavor. It takes just minutes but makes all the difference!

Step 2: Marinate the Steak

Add your cubed sirloin steak to a large resealable bag or shallow dish, then pour the marinade over the top. Toss everything well so every piece gets evenly coated. Cover and refrigerate for at least one hour — though if you can wait up to 8 hours, that extra time means even more flavor and tenderness.

Step 3: Preheat the Grill

As the steak soaks up the marinade, preheat your grill to medium-high heat. If you’re using wooden skewers, don’t forget to soak them in water for 30 minutes so they won’t burn. A hot grill ensures you get those fabulous sear marks without drying out the meat or veggies.

Step 4: Assemble the Kabobs

It’s time to have a little fun! Thread marinated steak, red bell pepper, green bell pepper, yellow bell pepper, and red onion chunks onto your skewers, alternating for gorgeous color and variety. Aim for even spacing so everything cooks at the same rate.

Step 5: Grill to Perfection

Place the loaded skewers on the preheated grill. Cook for 10 to 12 minutes, turning occasionally, until the steak is done to your liking and the veggies are just slightly charred and tender. The sizzle, the aroma, the colors — you’ll know it’s time to eat when it’s hard to resist nibbling one right off the skewer!

How to Serve Pepper Steak Kabobs

Garnishes

Keep it simple with a sprinkle of chopped fresh parsley or cilantro for a pop of color and freshness. For a flavorful upgrade, try a drizzle of extra virgin olive oil or a light dusting of flaky sea salt right before serving. Lemon wedges on the side add a splash of brightness that can’t be beat.

Side Dishes

Pepper Steak Kabobs are delicious alongside fluffy rice, tender couscous, or even a light quinoa salad. For a low-carb touch, serve with a crisp green salad or grilled veggies on the side. Warm pita bread or naan also turns this into a handheld feast.

Creative Ways to Present

Line up the kabobs on a rustic wooden platter for a family-style meal, or stand them upright in a tall glass for fun party finger food. Want to go gourmet? Serve each skewer atop a bed of herb-flecked rice with toasted sesame seeds sprinkled on top for that picture-perfect finish.

Pepper Steak Kabobs: Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pepper Steak Kabobs (lucky you!), simply remove the steak and veggies from the skewers and store them in an airtight container in the fridge. They’ll stay tasty, moist, and flavorful for up to three days — perfect for next-day lunches or quick grain bowls.

Freezing

To freeze, assemble your kabobs or just the marinated steak and veggies, and place in a single layer in a freezer-safe bag or container. They’ll keep for up to two months. Thaw overnight in the refrigerator before grilling or reheating for a speedy dinner whenever you need it.

Reheating

For best results, reheat your kabobs on a grill or in a skillet over medium heat until warmed through, which keeps the steak juicy and the peppers crisp-tender. The microwave works, too, but for the freshest taste and texture, quick reheating on the stovetop is ideal.

FAQs

Can I use a different cut of beef for Pepper Steak Kabobs?

Absolutely! While sirloin is especially tender and flavorful, you can also use ribeye, strip steak, or even top round. Just aim for cuts that are suitable for grilling and can be cut into even cubes.

Do I have to marinate the steak for the full 8 hours?

No worries if you’re short on time. Even just an hour in the marinade will yield tasty, juicy results, but the longer you marinate, the more pronounced the flavors and tenderness will be.

Can these kabobs be made in the oven instead of on the grill?

Yes! Simply place the assembled kabobs on a baking sheet and broil in your oven for about 8-10 minutes, turning once or twice, until the steak is cooked through and the veggies are lightly charred.

How can I make these kabobs gluten-free?

It’s easy — just substitute tamari for regular soy sauce and double-check that your Worcestershire sauce is gluten-free. The rest of the ingredients are naturally gluten-free!

Are Pepper Steak Kabobs spicy?

Not at all! The black pepper adds a hint of warmth but nothing overwhelming. If you want to spice things up, toss in a pinch of chili flakes or thread in some jalapeño slices along with the peppers.

Final Thoughts

If you’re looking to shake up your grilling routine, Pepper Steak Kabobs are the answer — they’re vibrant, juicy, and full of flavor in every bite. Grab some skewers, fire up the grill, and get ready for a dish that’ll have everyone grabbing seconds. Happy grilling!

Pepper Steak Kabobs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 5 reviews

Author: admin
Total Time: 25 minutes (plus marinating)
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

These Pepper Steak Kabobs are a delicious and colorful dish perfect for summer grilling. Tender sirloin steak is marinated in a flavorful blend of soy sauce, Worcestershire sauce, and balsamic vinegar, then skewered with a rainbow of bell peppers and red onions. Grilled to perfection, these kabobs are a crowd-pleaser that pairs well with rice, couscous, or a fresh salad.

Ingredients

Scale

For the Marinade:

1/4 cup low-sodium soy sauce
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon black pepper

For the Kabobs:

1 ½ pounds sirloin steak, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into chunks
Wooden or metal skewers

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, brown sugar, garlic, and black pepper.
Marinate the Steak: Place the steak cubes in a large resealable bag or dish, pour the marinade over them, toss to coat, cover, and refrigerate for at least 1 hour or up to 8 hours.
Preheat the Grill: Heat the grill to medium-high.
Assemble the Kabobs: Thread the marinated steak, bell peppers, and onion onto skewers, alternating pieces.
Grill the Kabobs: Grill for 10–12 minutes, turning occasionally, until steak is cooked to desired doneness and vegetables are slightly charred.
Serve: Serve hot and enjoy!