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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.

Blackstone Beef Kabobs

5 from 2 votes
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 Servings

Description

Easy Blackstone beef kabobs made with marinated sirloin, bell peppers, and red onion, seared on the griddle for a fast, flavor-packed summer dinner.

Ingredients 

For the marinade

  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried herbs, thyme, rosemary, or oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the kabobs

  • 1 1/2 pounds beef steak, sirloin, ribeye, or tenderloin, cut into 1-inch cubes
  • 1 large red bell pepper, cut into chunks
  • 1 large green bell pepper, cut into chunks
  • 1 large yellow bell pepper, cut into chunks
  • 1 large red onion, cut into chunks
  • Optional: cherry tomatoes, mushrooms, or zucchini

Instructions

  • Whisk together the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, garlic, Dijon mustard, herbs, salt, and pepper to make the marinade.
  • Place the beef 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.
  • If using wooden skewers, soak them in water for 30 minutes. Preheat the Blackstone griddle to medium-high.
  • Thread the marinated beef onto skewers, alternating with bell peppers and onion. Lightly oil the griddle surface.
  • Place the kabobs on the hot griddle, leaving space between each. Cook 8–10 minutes, turning every couple of minutes, until browned and cooked to your preferred doneness (130–135°F for medium-rare).
  • Remove and rest 5 minutes before serving.

Equipment

  • Blackstone Griddle
  • Skewers (metal or soaked wooden)
  • Meat Thermometer

Notes

Set aside a portion of the marinade before it touches the raw beef if you want to baste while cooking. Pull the beef about 5°F below target doneness — it continues cooking as it rests.

Nutrition

Serving: 1ServingCalories: 216kcalCarbohydrates: 21gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1224mgPotassium: 810mgFiber: 5gSugar: 11gVitamin A: 2964IUVitamin C: 198mgCalcium: 58mgIron: 2mg