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These simple Grilled Steak Skewers hit the spot every time! Savory pieces of sirloin are grilled alongside tender baby portabella mushrooms and vibrant green peppers. This is a favorite entree that I make over and over again!

Several steak kebobs are placed on a sheet of white parchment paper.
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When you’re at an outdoor party this summer, do you really want to slow down and stop just to eat your dinner? Or do you want to be able to eat your grilled steak and veggies in one hand and sip your Sparkling Raspberry Poptail in another? It’s all about multitasking when it comes to such important things in life!

Usually when you think of the phrases “handheld” or “finger food,” you don’t think of actual entrees that fill you up and hit the spot.

These steak skewers are here to change that perception! Steak skewers are packed with protein and nutrients that will fill you up and still allow you to walk around and socialize.

As filling as they are, I still recommend making enough so that everyone at the party can have at least 2… if not 3. They’re filling, but they’re also deliciously addictive and impossible to have just one of.

Once you try one of these grilled steak skewers, you’ll see what I mean!

Six steak kebobs are placed on a sheet of parchment paper.


  • Soy sauce – Use either a low sodium soy sauce or tamari.
  • Lemon juice – Fresh lemon juice will always give you better results than the store-bought bottles.
  • Olive oil – Extra virgin or light olive oil will both work well.
  • Garlic powder – This recipe calls for just enough garlic powder to provide a hint of garlic without being overpowering.
  • Onion powder – The delicate sweetness of onion powder pairs perfectly with the savory steak!
  • Smoked paprika – Don’t worry, the smoky flavor is just present enough to compliment the grilled steak and veggies without being overwhelming.
  • Dried parsley – This dried herb will help enhance the other flavors in this recipe.
  • Italian seasoning – Just a pinch will add an earthy element to the kebobs that’s truly remarkable.
  • Salt – Use kosher or flaky sea salt for best flavor.
  • Black pepper – Freshly ground is always best!
  • Steak – Use chuck roast or sirloin – either option is so delicious when grilled with this blend of seasonings.
  • Mushrooms – Baby portabella mushrooms are excellent at adapting to the other flavors, which there are plenty of in this recipe!
  • Green pepper – I love the strong pepper flavor that green peppers provide! However, you could also opt for another color of bell pepper if you’d prefer.
Pieces of steak on a kebob have been grilled perfectly.

What else can I add to grilled steak skewers?

Feel free to get creative! While I like to keep things simple with just steak, peppers and mushrooms, you can add so much more to these skewers.

White onions, zucchini, chicken for an even meatier option, and cherry tomatoes are all delicious additions.

Can I use metal skewers?

Yes, you can use wood or metal!

If you using wood, like I did, make sure to soak them in water for 30 minutes so they don’t burn on the grill!

Can I make these in the oven?

They’re honestly best if you make them on the grill. The flavor is phenomenal!

If you want to make these in the oven, you could just broil or bake them at a very high heat. I would say 450 degrees F.

Grilled steak kebobs are fully cooked and ready to eat.

Here are more skewer and kebob recipes to get your party started!

Grilled Teriyaki and Mango Peach Salsa Chicken Kebobs

Grilled Maple Sriracha Chicken Kebobs

Grilled Pineapple BBQ Chicken Kebobs

5 from 1 vote

Grilled Steak Skewers

Savory pieces of sirloin are grilled alongside tender baby portabella mushrooms and vibrant green peppers!
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinate time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 6 kebobs



  • ½ cup (118 ml) low-sodium soy sauce
  • ¼ cup (59 ml) lemon juice
  • ¼ cup (59 ml) olive oil
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound (454 g) chuck roast or sirloin, cut into 2-inch size cubes
  • 8 ounces (227 g) baby portabella mushrooms, cleaned and cut in half
  • 1 green pepper, seeded and cut into one-inch pieces
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  • Mix the soy sauce, lemon juice, oil, garlic powder, onion powder, paprika, parsley, Italian herbs, salt and pepper together in a large bowl then add the beef and stir to combine.
  • Cover and marinate for 4-6 hours then drain the beef from the marinade.
  • If using wooden skewer sticks, soak them for 30 minutes before using them.
  • Preheat your grill to medium heat and oil the grates with olive oil.
  • Thread a piece of the beef on a skewer then thread a mushroom on, then a piece of green pepper, and so on in the same pattern.
  • Repeat the process with the remaining ingredients. (You may end up with some remaining beef, if you do, make a pure beef kabob out of it and grill it for 4-5 minutes longer than the other kabobs.)
  • Once you have 6-8 kabobs, grill them for 15-20 minutes, flipping them 4 times so that each side gets grilled evenly.
  • Let them cool for 3-4 minutes before serving with freshly chopped parsley for garnish.


These kabobs can be stored in an airtight container in the fridge for up to 4 days in the fridge.


Serving: 1kebob, Calories: 247kcal, Carbohydrates: 6g, Protein: 17g, Fat: 18g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 969mg, Potassium: 499mg, Fiber: 1g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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