There is something so nostalgic about the smell of a grill firing up on a warm Saturday afternoon. For me, these Pepper Steak Kabobs are the ultimate summer staple. Growing up, my dad was the self proclaimed grill master of the neighborhood, and his secret was always in the marinade. I took those childhood memories and gave them a modern, flavor packed upgrade that is perfect for your next backyard BBQ or a quick weeknight dinner.
Why You Will Crave These Kabobs
The flavor profile here is truly a symphony of sweet and savory. You get that deep, umami richness from the soy sauce and Worcestershire, a little zing from the cider vinegar and Dijon mustard, and just enough sweetness from the brown sugar to create a gorgeous caramelization on the grill.
The texture is where this dish really shines. By using a lean, high quality cut of beef like sirloin or tenderloin, you get meat that is incredibly tender and juicy. When paired with the slight crunch of charred bell peppers, every bite is a winner.
Expert Tips for Kabob Success
The Soak is Secret: If you are using wooden skewers, make sure to soak them in water for at least thirty minutes before grilling. This prevents them from catching fire or splintering while you are cooking your steak.
Don’t Overcrowd the Meat: When threading your beef and peppers, leave a tiny bit of space between each piece. If they are smashed together too tightly, the meat will steam instead of sear, and you will miss out on those beautiful grill marks.
Room Temp is Best: Try to take your marinated beef out of the fridge about twenty minutes before it hits the grill. Letting the meat come closer to room temperature ensures a more even cook throughout the center.
Make Ahead, Storage, and Freezing
Meal Prep Magic: You can easily prep the marinade and the beef cubes up to twenty four hours in advance. Keep them in a sealed bag in the fridge so they are ready to thread and grill when you get home from work.
Leftovers: Store any leftover kabobs in an airtight container in the refrigerator for up to three days. I love sliding the meat and peppers off the skewers and using them as a topping for a fresh steak salad the next day!
Freezing Instructions: These actually freeze surprisingly well. You can freeze the raw beef in the marinade for up to three months. Just thaw it in the fridge overnight before threading onto skewers and grilling.
Ingredient Substitutions
Make it Gluten Free: Simply swap the soy sauce for tamari or coconut aminos. Also, ensure your Worcestershire sauce brand is certified gluten free.
The Sweetener: If you are watching your refined sugar intake, you can swap the brown sugar for honey or maple syrup. It will still provide that lovely caramelization!
Vegetarian Option: Not a meat eater? This marinade works wonders on extra firm tofu or thick slices of Portobello mushrooms.
Serving Suggestions
I highly recommend serving these kabobs over a bed of fluffy jasmine rice or with a side of crispy roasted potatoes. If you want something lighter, a fresh cucumber salad or a grilled corn on the cob works beautifully.
For drink pairings, a cold glass of sweet tea is a classic American choice. If you prefer wine, a bold Cabernet Sauvignon or a malbec complements the richness of the steak perfectly.
Frequently Asked Questions
Can I use an air fryer instead of a grill? Yes! You can cook these in an air fryer at 400 degrees Fahrenheit for about eight to ten minutes, turning halfway through. Just make sure your skewers are small enough to fit.
What is the best cut of beef to use? For the most tender results, go with beef tenderloin or New York Strip. If you are on a budget, sirloin is a fantastic option that still stays juicy when marinated properly.
How do I know when the steak is done? For a perfect medium, you are looking for an internal temperature of 145 degrees Fahrenheit. The meat should be slightly pink in the middle.
Equipment List
- Large resealable gallon bags
- Wooden or metal skewers
- An outdoor grill or indoor grill pan
- A sharp chef’s knife
- Meat thermometer
Easy Grilled Pepper Steak Kabobs
Ingredients
- 1/2 cup soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ground pepper
- 1 tablespoon olive oil
- 1 pound lean steak tenderloin, sirloin, or New York Strip cut into 1 1/2 inch pieces
- 2 cups diced colored bell peppers
- 2 tablespoons chopped fresh parsley
Instructions
- In a large resealable plastic bag, combine the soy sauce, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, ground pepper, and olive oil. Seal the bag and shake well to combine all the marinade ingredients.
- Add the beef cubes to the bag and reseal it. Gently massage the bag to ensure all the meat is coated. Place in the refrigerator to marinate for at least one hour, or up to eight hours for maximum flavor.
- When you are ready to cook, preheat your grill to medium high heat.
- If using wooden skewers, ensure they have been soaked in water. Thread the beef and bell peppers onto the skewers in an alternating pattern.
- Place the skewers on the hot grill. Cook for about four to five minutes per side. You are looking for a nice char on the outside and a medium pink center.
- Remove from the grill and let the meat rest for a few minutes. Sprinkle with fresh parsley and serve immediately.
