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steak kabobs with chichimuri sauce

Steak and Vegetables Kabobs

Delicious steak kabobs with bell peppers and red onions. They're simple to make and perfect for entertaining.

Keyword kabob, steak
Prep Time 15 minutes
Cook Time 20 minutes
rest time 1 hour
Total Time 1 hour 35 minutes
Servings 6 kabobs


  • 1 1/2 lb top sirloin (cut into 1" cubes)
  • 1 red onion (cut into 1" chunks)
  • 2 red pepper (cut into 1" chunks)
  • 6 skewers soak in water (if wooden)
  • salt and pepper ( for the veggies)
  • olive oil for grilling
  • chimichurri sauce for serving

Steak marinade

  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoon less sodium soy sauce
  • 1 teaspoon chicken powder
  • 1/2 teaspoon five spice powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon each sugar and garlic powder


  1. In a bowl, whisk all steak marinade ingredients until dissolve. Set aside.

  2. Place steak cubes in a large zip lock bag. Pour the marinade over. Toss to coat with beef. Refrigerate for at least 30 minutes, or 1hr if time permits.

  3. Place the cut vegetables in another ziplock bag. Drizzles with a bit of olive oi, salt and pepper. Set aside.

  4. Thread the beef on 3 of the skewers, and the veggies on the other 3 remaining skewers.

  5. When ready to grill, brush the meat with a bit of olive oil.

  6. Place the kabobs on the grill and cook for about 5 minutes per side. Rotate the skewers and cook for another 5 minutes, until the vegetables are tendered and the beef is at your desired doneness. I like mine medium rare so it took me about 12 minutes to grill.

  7. Transfer to a serving plate. Serve with chimichurri sauce if desired. Yum!