Easy Blackstone Beef Kabobs (Steak Skewers)

These Blackstone beef kabobs are everything a summer dinner should be — tender chunks of marinated steak and sweet, charred bell peppers and onion, all seared fast on the flat top. The griddle gives every side of the meat a deep golden crust you just can’t get rotating skewers over open flame, and it’s ready in about 10 minutes of cook time.

f you loved my Blackstone Chicken Tacos, add these to the rotation next. The savory soy-and-balsamic marinade also works beautifully on chicken, pork, shrimp, or even firm tofu, so it’s worth keeping in your back pocket.

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Why You’ll Love These Blackstone Steak Kabobs

• Fast. About 20 minutes of prep and 10 minutes on the griddle.
• Big, even sear. The flat top contacts more of the meat than grill grates, so you get more crust and no flare-ups.
• One marinade, endless options. Swap in any protein or vegetables you have on hand.
• Crowd-friendly. Works as an easy appetizer or a full meal over rice.

Can You Cook Kabobs on the Blackstone Griddle?

Yes — the Blackstone griddle is one of the best ways to cook kabobs. The flat, even surface gives you steady, edge-to-edge heat and consistent browning, with none of the food-falling-through-the-grates problem you get on a standard grill. Shish kabobs are simply skewered bites of protein and vegetables, and beef, chicken, pork, lamb, and veggies all cook well this way.

Best Cut of Beef for Kabobs

You want a cut that’s tender enough to eat in bite-size pieces after a quick sear. Great choices:

• Sirloin — my go-to: affordable, beefy, and tender.
• Ribeye — richest flavor, well marbled.
• Tenderloin (filet) — the most tender, more of a splurge.
• Tri-tip or chuck — budget-friendly, but marinate the full time for tenderness.

Cut the steak into even 1-inch cubes so everything cooks at the same rate.

Ingredients

(Full measurements are in the printable recipe card below.)

• Olive oil: Forms the marinade base and keeps beef tender.
• Soy sauce: Adds deep, savory umami and rich color.
• Worcestershire sauce: Brings tangy, bold depth to the marinade.
• Balsamic vinegar: Adds gentle sweetness and balances the savory flavors.
• Garlic, minced: Infuses the beef with warm, aromatic flavor throughout.
• Dijon mustard: Adds a subtle tang and helps emulsify everything.
• Dried herbs (thyme, rosemary, or oregano): Layer in earthy, fragrant herb notes.
• Kosher salt and black pepper: Season the beef and sharpen every flavor.
• Beef steak (sirloin, ribeye, or tenderloin): Cut into juicy, tender one-inch cubes.
• Red, green, and yellow bell peppers: Add color, crunch, and mild sweetness.
• Red onion, cut into chunks: Brings a zesty bite and satisfying crunch.
• Optional: cherry tomatoes, mushrooms, or zucchini: Add variety, color, and extra flavor.

How to Make Beef Kabobs on the Blackstone Griddle

Step 1 — Make the marinade. Whisk together the olive oil, soy sauce, Worcestershire, balsamic vinegar, garlic, Dijon, herbs, salt, and pepper until combined.

Step 2 — Marinate the beef. Place the steak cubes in a zip-top bag or shallow dish, pour the marinade over, and turn to coat. Seal and refrigerate at least 1 hour, or overnight for the most flavor.

Tip: If using wooden skewers, soak them in water for 30 minutes first so they don’t scorch on the griddle.

Step 3 — Assemble the skewers. Preheat the Blackstone to medium-high. Thread the marinated beef onto skewers, alternating with bell peppers and onion. Lightly oil the griddle surface.

Step 4 — Sear. Place the kabobs on the hot griddle, leaving space between each. Cook 8–10 minutes, turning every couple of minutes, until the beef is browned and reaches your preferred doneness. Rest 5 minutes before serving so the juices redistribute.

Beef Doneness Temperatures

Pull the kabobs about 5°F before your target — they keep cooking while resting.

Doneness	Internal Temp
Rare	125°F
Medium-rare	130–135°F
Medium	140–145°F
Medium-well	150°F
Well-done	160°F+

The USDA recommends a minimum internal temperature of 145°F for whole cuts of beef.

Tips for the Best Blackstone Kabobs

• Cut everything evenly so the beef and vegetables finish at the same time.
• Don’t crowd the griddle — leave space so each side sears instead of steams.
• Start hot for the crust, then ease to medium to finish.
• Baste with reserved marinade (set some aside before it touches raw meat) for extra flavor.
• Use a meat thermometer — the surest way to nail doneness.
• Rest before serving to keep the beef juicy.

What to Serve with Beef Kabobs

• Blackstone Griddle Frozen French Fries
• Blackstone Corn on The Cob
• Greek Rice Instant Pot Recipe or Instant Pot Chipotle Cilantro Lime Rice Recipe
• Greek salad or a crisp cucumber salad
• Easy Blackstone Naan Recipe and tzatziki

How to Store and Reheat

• Make ahead: Marinate the beef and cut vegetables up to 24 hours in advance.
• Refrigerate: Cooled kabobs keep in an airtight container for up to 3 days.
• Freeze: Freeze cooked beef (off the skewers) up to 2 months; thaw overnight in the fridge.
• Reheat: Warm on the griddle over medium for 2–3 minutes, or microwave in short bursts so the beef doesn’t toughen.

Blackstone Steak Kebabs Recipe Faqs

What is the best cut of beef for kabobs? Sirloin is the best all-around choice — tender, flavorful, and budget-friendly. Ribeye gives you the richest, most marbled flavor, and tenderloin is the most tender if you want to splurge. Whatever you choose, cut it into even 1-inch cubes so everything cooks at the same rate.

How long should I marinate the steak? Marinate for at least 1 hour, but overnight gives you the deepest flavor and most tender results. Don’t go much past 24 hours, or the acid in the balsamic and Worcestershire can start to break down the meat too much.

Can I use metal skewers instead of wooden ones? Yes. Metal skewers don’t need soaking and are reusable, which makes them ideal for the griddle. Just handle them carefully, since they get very hot. If you use wooden skewers, soak them in water for 30 minutes first so they don’t scorch.

How do I keep the kabobs from sticking to the griddle? Lightly oil the Blackstone surface right before adding the skewers, and don’t move them too soon — let a sear form first, then turn. A well-preheated griddle also helps prevent sticking.

How long do you cook beef kabobs on a Blackstone? About 8–10 minutes total over medium-high heat, turning every couple of minutes for an even sear. Cooking time varies with the size of your cubes and your preferred doneness, so use a meat thermometer (130–135°F for medium-rare).

Can I add other vegetables? Absolutely. Cherry tomatoes, mushrooms, and zucchini all work well. Cut them to a similar size as the beef so everything finishes cooking at the same time.

Can I make these ahead of time? Yes — marinate the beef and cut the vegetables up to 24 hours in advance. Store them separately in the fridge, then thread and sear when you’re ready to cook.

What should I serve with beef kabobs? They’re great over rice or with grilled corn, French fries, pita and tzatziki, or a crisp cucumber or Greek salad.

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