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Grilled Steak Kebabs with Garlic and Herb Marinade

Juicy chunks of marinated steak with bell peppers and onion, threaded onto skewers and cooked on a griddle or barbecue. Sirloin or ribeye are my favourites for a tender, indulgent result.

A tall overhead shot of steak kebabs. There are five kebabs placed on a blue plate, beside the skewers, on the left side of the plate there is a small white dish with chilli sauce and four wedges of lime. In the top left of the image, you can slightly see a clear glass jar with dried chilli flakes in it and scattered around it. In the top right of the image, there is a navy blue napkin tucked beneath the main plate. There are dried chilli flakes and shredded coriander scattered around the surface. This is all set on a light blue/grey surface.

These steak kebabs are hearty, tender and full of flavour. A sweet soy-based marinade seasons the meat perfectly, while charred peppers and onions add crunch and brightness. They make a memorable dinner — a bit of a treat when you use steak, but well worth it.

Cook them on a flat top, barbecue, griddle pan or under the grill (broiler) — all work beautifully.

Table of Contents

  • 📋 Ingredients
  • How to make it:
  • Pro Tip
  • 🍽️ What to serve it with
  • 🍲 More fantastic skewers
  • Steak Kebabs Recipe

📋 Ingredients

  • Steak – Sirloin or ribeye are ideal because they stay tender when cooked quickly over high heat. Cheaper cuts can be used if tenderised first.
  • Bell peppers and red onion – they add sweetness, colour and crunch. Use any pepper colours you like; white onion also works if preferred.
  • A simple but flavourful marinade of oil, garlic, brown sugar, dark soy, black pepper, oregano and chilli flakes.

How to make it:

Full recipe details are in the recipe card below.

  1. Whisk the marinade together. Reserve half and toss the steak in the other half. Cover and refrigerate for at least 1 hour and up to 8 hours.
  2. Thread the steak, peppers and onion onto skewers, alternating pieces for an even mix of meat and veg.
  3. Brush the kebabs with the reserved marinade and cook on a very hot griddle or barbecue until well charred, turning a couple of times for even cooking.
  4. Finish with a scattering of chilli flakes, chopped parsley and flaky sea salt, then serve straight away.

Pro Tip

Cut the steak, peppers and onions into similar sized pieces (about 2cm) so each skewer sits flat on the griddle. Avoid very large veg chunks that lift the meat off the heat — this helps everything cook evenly and prevents the vegetables from over-charring.

I love the extra smoky flavour that cooking on the barbecue adds.

A tall shot of steak kebabs. There are five kebabs placed at an angle on a blue plate, beside the skewers, on the left side of the plate there is a small white dish with chilli sauce and four wedges of lime. In the top right of the image, there is a navy blue napkin tucked beneath the main plate. This is all set on a light blue/grey surface.

🍽️ What to serve it with

  • Serve with homemade flatbreads or a Greek potato hash for a comforting meal.
  • Alternatively pair with a simple green salad, fried rice or air fryer chips. Sweet chilli sauce or a whipped feta dip both work well as accompaniments.

There are so many great serving options — choose sides to suit your mood and occasion.

A tall closeup shot of five steak kebabs. The image shows five kebabs placed next to each other in a line, the image is so closeup that nothing else can be seen.

🍲 More fantastic skewers

Square image of Lamb souvlaki kebabs on top of toasted breads

BBQ

Greek Lamb Souvlaki Kebabs

honey garlic chicken skewers on a white plate

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Honey Garlic Chicken Skewers

beef satay on wooden skewers on a white plate

Street Food

Grilled Beef Satay

Grilled lamb kofta skewers on flatbread with sliced red onions, cherry tomatoes, lemon wedges, fresh herbs, and a dollop of whipped feta on a plate.

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Lamb Kofta Recipe

Square overhead shot of Mexican chicken kebabs piled on a wooden board. Salsa and rice in the background.

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Mexican Chicken Skewers with Rice and Picante Salsa

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Street Food

Chicken Tikka Recipe

Can I make it ahead?

Yes — marinate the steak in the morning and cook in the evening. I don’t recommend cooking ahead and reheating, as the steak loses texture and flavour.

How to scale up and down this recipe:

You can double or halve the quantities as needed, keeping the same ingredient ratios.

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A square overhead shot of steak kebabs. There are five kebabs placed at an angle on a blue plate, beside the skewers, on the left side of the plate there is a small white dish with chilli sauce and four wedges of lime. In the top left of the image, you can slightly see a clear glass jar with dried chilli flakes in it and scattered around it. In the top right of the image, there is a navy blue napkin tucked beneath the main plate. There are dried chilli flakes and shredded coriander scattered around the surface. This is all set on a light blue/grey surface.
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5 from 2 votes

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Steak Kebabs

By Nicky Corbishley
Juicy chunks of marinated steak with bell peppers and onion, skewered and cooked on a griddle or barbecue. Sirloin or ribeye make this a special, tender meal.
Prep Time:15 mins
Cook Time:15 mins
Marinating time:1 hr
Total Time:1 hr 30 mins
Servings: 5 large skewers
Course: Appetizer, Dinner

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 (optional)

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

Finishing:

  • ½ tsp Maldon salt flakes
  • 2 tbsp finely chopped fresh parsley

Instructions

  • Make the marinade by combining oil, garlic, light brown sugar, dark soy sauce, black pepper, dried oregano and chilli flakes.
  • Place the steak in a ziplock bag or bowl and pour over half the marinade. Mix to coat, seal and refrigerate for 1–8 hours. Cover and set the reserved marinade aside.
  • When ready to cook, skewer the steak, peppers and onion onto flat metal skewers or pre-soaked wooden skewers. Leave space between pieces so heat circulates evenly.
  • Drizzle the reserved marinade over the skewers, concentrating on the vegetables.
  • Heat a griddle or barbecue until very hot. Cook the skewers for about 5–6 minutes until browned and charred, turning a couple of times. Brush with a little oil halfway through. Adjust cooking time for your preferred doneness.
  • Transfer to a warm plate and rest for 2–3 minutes. Sprinkle with Maldon salt and chopped parsley before serving.

Notes

Cuts of steak

Ribeye or sirloin are best for quick high-heat cooking while staying tender. They make this recipe feel like a special meal.

Skewers

Use flat metal skewers or soak wooden skewers in water for at least an hour before cooking.

Other cooking methods

You can grill under a broiler or bake in the oven at 200°C/400°F for around 10 minutes (be careful handling hot skewers).

Nutritional information is approximate, per kebab.

See the nutrition panel for estimated values.

Nutrition

Calories: 300 kcal | Carbohydrates: 11 g | Protein: 24 g | Fat: 18 g | Saturated Fat: 2 g | Fiber: 2 g | Sugar: 6 g

Nutrition information is an approximation.

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