These grilled Sirloin Steak Kebabs are my go-to for an easy weeknight dinner — just a few ingredients, minimal prep, and about 10 minutes on the grill.
Marinate the steak the night before or skewer everything up same-day; either way, you’ll get juicy, flavorful kebabs every time.
See how to make my quick and easy grilled steak kabobs in this video…
WHY YOU’LL LOVE MY SIRLOIN STEAK KEBABS
- Make-ahead friendly — marinate the night before or skewer and grill same-day.
- Fast and easy — just a few ingredients and about 10 minutes of active grilling time.
- Big flavor, little effort — barbecue rub + honey pecan barbecue sauce does all the work.
INGREDIENTS
- 1½ lbs sirloin steak, cut into 1-2 inch pieces
- 1 red bell pepper, cut into 1-2 inch pieces
- 1 red onion, cut into 1-2 inch pieces
- 1½ tablespoons barbecue rub
- 1 tablespoon honey pecan barbecue sauce
- Olive oil spray (or ½ tablespoon olive oil)
- ½ teaspoon sea salt
POPULAR SUBSTITUTIONS & ADDITIONS
- Swap the metal skewers for wooden ones if that’s what you have — just soak them in water for at least 30 minutes first so they don’t burn
- No red onion or red pepper on hand? Yellow onion and any color bell pepper work just as well
- Swap the honey pecan barbecue sauce for your favorite barbecue sauce, or add a splash of Worcestershire for extra depth
Looking for more kebab inspiration? Try these Smoked Steak Kabobs on the Traeger or these Grilled Italian Chicken Kebabs.
HOW TO MAKE SIRLOIN STEAK KEBABS
Here’s the step-by-step recipe…
(scroll to the bottom of the page for a printable recipe)
De-licious!
Love this method? Try the same technique with these Smoked Chicken Kebabs on the Traeger for a different protein twist.
TIPS FOR MAKING THE BEST SIRLOIN STEAK KEBABS
- Use a meat thermometer rather than guessing by time — pull kebabs at 125°F for medium-rare, up to 140°F for medium.
- Cut steak and veggies into similar-sized pieces so everything cooks evenly and finishes at the same time.
- Leave one grill burner unlit as a safety zone — you can quickly move skewers off direct flame if they’re browning too fast.
For another easy grilled beef dinner, check out this Grilled Skirt Steak with Marinade.
WHAT TO SERVE WITH STEAK KEBABS
- Salad: Healthy Greek Pasta Salad
- Side: Viral Sweet Potato with Cheese
- Main: Grilled Italian Chicken Kebabs
- Dessert: Chocolate Banana Bread
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Easy Grilled Sirloin Steak Kebabs (Gas Grill)
Video
Equipment
Ingredients
- 1½ lbs sirloin steak cut into 1-2 inch pieces
- 1 red bell pepper cut into 1-2 inch pieces
- 1 red onion cut into 1-2 inch pieces
- 1½ tbsp barbecue rub
- 1 tbsp barbecue sauce
- ½ tbsp olive oil
- ½ tsp sea salt
Instructions
- Pat the steak dry, trim excess fat, and cut into even 1-2 inch pieces.
- Toss the steak with barbecue rub and barbecue sauce, then let it marinate 30 minutes to overnight.
- Cut the red pepper and red onion into 1-2 inch pieces, then toss with olive oil spray and sea salt.
- Thread onto skewers, alternating onion, pepper, and steak — start and end each skewer with veggies. Let the steak come to room temperature for 20-30 minutes before grilling.
- Preheat the gas grill to high (about 500°F), leaving one burner unlit as a safety zone. I add a little olive oil to the grill safely before adding them so they don't stick. Grill kebabs directly over the flame with the lid closed, about 2 minutes per side, rotating every couple minutes.
- Check internal temp with a thermometer and pull the kebabs off around 125-140°F depending on your desired doneness — about 10 minutes total active grilling time.
Notes
Use a meat thermometer rather than guessing by time.
Nutrition
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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