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Smoked steak kabobs made with tender skirt steak and colorful veggies are packed with bold, smoky flavor. Cooked low and slow on the Traeger, they’re an easy crowd-pleaser for your next BBQ or family dinner.

Watch how to make these smoked steak kabobs on the Traeger…

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WHY YOU’LL LOVE MY SMOKED STEAK KABOBS

If you’ve gotten a little too comfortable grilling burgers whenever you fire up the BBQ, it’s time to mix things up!

These smoked steak kabobs with veggies are packed with bold, smoky flavor—and yes, the marinated veggies are just as tasty as the meat.

I usually make mine on the Traeger, but you can use any pellet grill, regular gas or charcoal BBQ, or even grill them indoors. Just adjust the time! Either way, this is one juicy upgrade.

The skirt steak turns out so tender—kind of like my smoked tri tip, but in bite-sized skewers.

Serve them over rice or salad for a simple grilled dinner.

INGREDIENTS

For the Steak Kabobs

2 lbs skirt steak, cut into 3-inch chunks
1½ tbsp BBQ rub
2 tbsp BBQ sauce

For the Veggies

1 red bell pepper, cut into 3-inch chunks
1 orange bell pepper, cut into 3-inch chunks
1 yellow bell pepper, cut into 3-inch chunks
1 yellow onion, cut into 3-inch chunks
1 red onion, cut into 3-inch chunks
1 tbsp olive oil
½ tsp salt
¼ tsp garlic powder
¼ tsp black pepper

Ideas for serving

Fresh chopped cilantro
Rice
Salad
Grilled flatbread

See how to smoke dino ribs.

HOW TO MAKE SMOKED STEAK KABOBS

The Gist: These smoked steak kabobs are made with juicy skirt steak and colorful veggies, all cooked low and slow on the Traeger for bold BBQ flavor. They’re perfect for backyard get-togethers or an easy summer dinner.

**Step 1 – Prep the Skirt Steak.** Cut skirt steak into 3-inch chunks. In a large bowl, mix the beef with BBQ rub and BBQ sauce. Set aside.

**Step 2 – Prep the Veggies.** Cut all the peppers and onions into 3-inch chunks to match the size of the steak. Toss them in olive oil, salt, garlic powder, and black pepper.

**Step 3 – Assemble and Marinate the Kabobs.** Thread steak and veggies onto skewers, alternating for even cooking. Let the steak and veggies marinate in the fridge for at least 30 minutes, or overnight for even more flavor.

**Step 4 – Smoke the Kabobs.** Preheat your Traeger or pellet grill to 250°F. Place kabobs on the grates and smoke for 45–55 minutes, or until the steak reaches your desired internal temperature.

**Step 5 – Finish Kabobs.** In the recipe video, I pulled mine at 140°F for tender, juicy kabobs—but next time I might go for 130°F for a redder center.

**Step 6 – Serve and Enjoy.** Sprinkle with fresh cilantro and serve over rice, salad, or whatever you’ve got on hand.

De-licious!

Make it a meal… see what else to smoke at 250°F.

TIPS FOR MAKING THE BEST SMOKED STEAK KABOBS

Cut steak and veggies into similar 3-inch pieces so everything cooks evenly.
Marinating even briefly adds bold flavor to every bite.
Keep the grill around 250°F to get tender, juicy steak without drying it out.
Use a meat thermometer to hit your perfect level of doneness, mine is around 130–140°F.

SERVING IDEAS

Try these peach BBQ baby back ribs.

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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Sides

Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.

Smoked Steak Kabobs with Veggies on the Traeger Grill