Grilled Pepper + Steak Kabobs

I love that you can prep these Grilled Pepper + Steak Kabobs hours in advance and they cook within minutes! One of my favorite summer backyard bbq recipes!!

Prep: 24 hoursCook: 8 minsTotal: 24 hours 8 mins
Servings: 6 1x


  • 1 lb. grass-fed sirloin steak, cut in 2 – 3 inch cubes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon tamari (or soy sauce)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 2 bell peppers (I used 1 red and 1 orange), cut in 2 – 3 inch chunks
  • 1 red onion, cut in 2 inch chunks
  • 1 tablespoon olive oil, for tossing the veggies
  • wooden skewers


  1. Place all the marinade ingredients and beef cubes in a large plastic baggie.
  2. Squish the outside of the bag with your hands to mix everything up (make sure it’s zipped!!).
  3. You could even put the veggies in the same bag and let them soak in the marinade because, why not.
  4. Let it soak in the fridge for at least three hours, the longer the better. I love to do this the night before and let it sit until you’re ready to get grilling!
  5. When you’re ready to cook the kabobs, heat the grill on high for 10 minutes.
  6. Cut up your veggies if you haven’t already, leaving them pretty chunky.
  7. On wooden or metal skewers, alternate beef with onions and peppers in varying assortments. I put about 3 beef cubes on each kabob.
  8. I had some veggies left over so I made one all veggie skewers.
  9. Grill on medium-high for 6 – 8 minutes, turning after 3 minutes. Ours turned out medium-rare (my fave). If you like them more well-done, I would leave them on for another few minutes.


Serving (3 kabobs): Calories 1631; Fat 74.9g (Sat 22.7g); Protein 209.6g; Carb 18.5g (net carb 15.2g); Fiber 3.3g; Sodium 1075mg

© The Toasted Pine Nut