These smoked steak kabobs cook low and slow on the pellet grill so the steak can pick up smoky flavor before a quick sear at the end. That gives you tender beef with a nice crust and caramelized edges, and vegetables that have time to cook without burning. They're perfect for summer cookouts, backyard BBQs, or an easy weeknight dinner.
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When I Like to Serve These
I usually make these steak kabobs for weekend family dinners or smaller backyard get-togethers when I want something a little different than Smoked Burgers and Smoked Hot Dogs.
Since everything cooks on skewers, they're easy to serve without juggling a bunch of sides at the last minute.
They pair especially well with Smoked Baked Potatoes, Basil Chimichurri, Smoked Asparagus, or Smoked Cauliflower.
Recipe at a Glance
- Cook Method: Low Smoke + High Heat Finish
- Best Cut: Top sirloin (1½-inch cubes)
- Grill Temp: 225°F then 400°F
- Prep Time: 20 minutes
- Marinate Time: 2-6 hours
- Cook Time: 25-35 minutes
- Skill Level: Easy
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Why This Recipe Works
After testing steak kabobs a few different ways on the pellet grill, I found that airflow and cube size are the two biggest factors in how they turn out. I've used this method on both my Traeger and Pit Boss pellet grills, and it will work on any grill that can hold a steady temperature.
Small steak cubes cook too quickly and can become chewy before the vegetables are done. Cutting the steak into larger 1½-inch cubes gives the meat more time to absorb smoke flavor while staying tender and juicy inside.
Spacing also matters. When vegetables and steak are packed too tightly on the skewer, they end up steaming instead of roasting. Leaving a small ¼-inch gap between the steak and vegetables lets the heat and smoke circulate around all sides, resulting in better color and texture.
Best Steak for Kabobs
- Top sirloin is my first choice for smoked steak kabobs because it holds its shape on skewers and stays tender when cooked to medium-rare.
- Flat iron steak also works well because it develops a good crust during the final sear. New York strip is another good option if you want a slightly richer kabob. Ribeye can be used too, but because it has more fat, it may cook a little faster around the edges during the high-heat finish.
- Don't use pre-cut stew meat if possible. The pieces are often uneven and can turn tough before the vegetables are done.
Ingredients
- Steak. Cut the steak into evenly sized 1½-inch cubes so the pieces cook at the same pace on the grill. Trim off any large exterior fat pieces before skewering.
- Vegetables. Bell peppers, red onion, and mushrooms work well because they hold up during the low-temperature smoking stage and still get good color during the final sear. If your mushrooms are large, cut them in half. If they are small, leave them whole so they do not shrink too much on the grill.
- Marinade. The steak marinade is made with soy sauce, Worcestershire sauce, olive oil, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and chili powder. If you need to reduce the salt, use low-sodium soy sauce. Coconut aminos can also be used, but the marinade will be slightly sweeter.
How To Make Smoked Steak Kabobs
Marinate the Steak. Whisk the marinade ingredients in a large bowl. Add the steak cubes and toss to coat. Cover and refrigerate for 2 to 6 hours. Don't marinate overnight. Because the steak is cut into small pieces, the salt and acid in the marinade can break down the meat's texture too much, making it mushy rather than tender.
Assemble the Skewers. If using wooden skewers, soak them in water for at least 30 minutes. Thread your steak and veggies, leaving small gaps between each piece so smoke can move freely around the food.
Smoke the Kabobs. Preheat your pellet grill to 225°F. Once the grill is running steadily and the initial heavy startup smoke has cleared, place the kabobs directly on the grill grates. Smoke for 25-30 minutes, flipping once halfway through, until the steak reaches an internal temperature of about 125°F.
The Transition. Remove the kabobs from the grill and place them on a tray, covering them loosely with foil. Increase your smoker temperature to 400°F. It can take 5 to 10 minutes for a pellet grill to climb to searing temperatures. Pulling the meat off during this time prevents the steak from overcooking while you wait for the grill to get hot enough for a proper sear.
The Final Sear. Once the grill hits the target temperature, put the kabobs back on for 1-2 minutes per side. This is when the edges will char and the vegetables will finish softening. Brush with garlic butter during the last minute of cooking if you like.
Internal Temperature Guide
For the best results with top sirloin, aim for these final temperatures after the sear:
Medium-Rare: 130-135°F
Medium: 140-145°F
Medium-rare works best for top sirloin because it keeps the steak tender and juicy.
Best Wood Pellets for Steak Kabobs
Hickory: stronger BBQ flavor
Oak: classic steakhouse flavor
Cherry: slightly sweeter smoke
Competition blend: balanced smoke flavor
I usually use hickory or competition blend pellets for beef kabobs.
Variations
- Spicy Steak Kabobs. Add cayenne pepper, crushed red pepper flakes, or a splash of hot sauce to the marinade.
- Steak and Pineapple Kabobs. Add pineapple for a sweet-smoky BBQ flavor.
- Bacon-Wrapped Steak Kabobs. Wrap the steak pieces in thin bacon before skewering for a richer, smokier version.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an air fryer at 350°F for 2-3 minutes, in a skillet over medium heat, or on a pellet grill set to low heat.
Avoid overheating, or the steak can become tough.
Recipe FAQs
Do I need to flip steak kabobs on a pellet grill?
Yes. Even though pellet grills act like convection ovens, flipping them once during the smoke and once during the sear helps the vegetables cook evenly on all sides.
Should I keep the lid closed?
Keep the lid closed as much as possible. This helps the grill maintain a steady temperature and ensures the smoke flavor stays concentrated around the meat.
How do I keep the steak from drying out?
The key is using a meat thermometer and pulling the steak at 125°F during the smoke phase. If the steak is already at your target doneness before the sear, it will likely be overcooked by the time you get the edges charred.
Can I cook these on a gas grill?
Yes. Cook over medium-high heat and rotate the kabobs frequently until the steak reaches your desired doneness.
More Pellet Grill Recipes
Printable Recipe
Smoked Steak Kabobs on Pellet Grill
Ingredients
Steak Kabobs
- 2 pounds top sirloin steak cut into 1½-inch cubes
- 2 large bell peppers cut into large chunks
- 1 large red onion cut into chunks
- 8 ounces mushrooms left whole or cut into chunks if large
Steak Marinade
- ⅓ cup soy sauce
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon chili powder
Instructions
- Marinate the Steak. In a large bowl, whisk together soy sauce, olive oil, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and chili powder. Pat steak cubes dry with paper towels, add them to the marinade, and toss well to coat. Cover and refrigerate for 2-6 hours.
- Assemble the Kabobs. If using wooden skewers, soak them in water for at least 30 minutes. Thread steak, peppers, onions, and mushrooms onto skewers, alternating ingredients as desired. Leave small gaps between the pieces so the smoke and heat can circulate properly.
- Smoke the Kabobs. Preheat your pellet grill to 225°F. Place kabobs directly on the grill grates. Close the lid and smoke for 25-30 minutes, flipping halfway through cooking. Cook until the steak reaches about 125°F internally.
- Finish with High Heat. Remove the kabobs from the pellet grill and cover with aluminum foil. Increase the temperature of your pellet grill to 400°F. Once the pellet grill is hot, return the kabobs to the grill grates and sear for 1-2 minutes per side until lightly charred around the edges.
- Serve immediately.
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Notes
- Cut the steak into evenly sized cubes for even cooking.
- Top sirloin stays most tender at medium-rare.
- Metal skewers are easiest to turn, but wooden skewers work well if soaked first.
- Hickory, oak, cherry, or competition blend pellets all work well.
- Internal Temperature Guide: Medium-Rare: 130-135°F; Medium: 140-145°F
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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