Smoked Steak Kabobs

These Smoked Steak Kabobs are an easy and flavorful dinner made with marinated sirloin steak, cherry tomatoes, red onion, bell peppers, mushrooms, and Spanish olives—perfect for weeknight meals or entertaining on the smoker.

These smoked steak kabobs are fancy enough and packed with so much flavor that we love to serve them when we are entertaining in the summertime! Prep steak kabobs before guests arrive, then throw them on your Traeger or favorite smoker, enjoy a few appetizers and drinks while they smoke.

Why You’ll Love This Recipe

• This is a quick smoker recipe, so you can easily serve smoked kabobs for a weeknight dinner.
• The end result is tender, mouthwatering pieces of steak and smoked vegetables everyone will love.
• You’ve got a hearty helping of veggies and protein on each skewer. And let’s face it, everything tastes better when it’s on a stick!

Ingredients for Smoked Steak Kabobs

• Sirloin Steak – This is the steak we prefer for kabob recipes. It’s lean and budget friendly. You could also use ribeye, flat iron or strip steak.
• Vegetables – We used a mixture of bell peppers, red onion, cherry tomatoes and mushrooms, but use whatever you have in the refrigerator or your favorite vegetables.
• Garlic Steak Marinade – This is a homemade marinade we enjoy, but you can use your favorite storebought marinade.

How To Smoke Steak Kabobs

1. Pour the marinade in a resealable container or bowl. Add the cubed sirloin steak and allow to marinate at least 30 minutes or overnight in the fridge making sure to coat all of the beef.
2. Add the steak and vegetables to skewers. Spoon the leftover marinade over the prepared skewers.
3. Place steak kabobs onto smoker grill grates 60-90 minutes, until the steak has reached your desired doneness, turning once about halfway through.

Storage and Reheating

Store any leftovers in the refrigerator in an airtight container for up to 5 days.

Leftover kebabs make a great addition to salads. Perfect for an easy meal prep for lunch the next day.

The best way to reheat leftovers is in the oven. Preheat oven to 300 degrees Fahrenheit. Wrap the kabobs in foil then place them in the oven for 20-30 minutes to reheat. Wrapping them in foil will prevent them from drying out.

They can also be reheated in the microwave but this will dry them out more.

What Kind of Wood Chips Are Best For Steak Kabobs?

The best wood chips to use for steak are hickory, maple, pecan and oak. Each variety will lend its own unique flavor.

For this recipe we used a Hickory wood chip.

What Should The Internal Temperature Of Steak Be?

The best way to check when the kabobs are done is to check the internal temperature of the steak with an Instant Read Meat Thermometer.

Each person will have a different preference on what the internal temperature should be, but listed below is a guide.

We prefer ours in the 120-140 degrees Fahrenheit range.

• Rare: 120 degrees Fahrenheit
• Medium Rare: 130 degrees Fahrenheit
• Medium: 145 degrees Fahrenheit
• Well: 160 degrees Fahrenheit

Heat up the smoker and enjoy these smoky, juicy steak kabobs in only 90 minutes. They will be the hit of your cookout!

How To Serve Smoked Steak Kabobs

A Smoked Baked Potato that’s light and fluffy is always a great addition to these steak kabobs or maybe something a little different like Seasoned Smoked Potatoes.

Don’t forget dessert. A scoop of ice cream on warm Smoked Strawberry Crisp is amazing!

More Great Steak Marinades

• This is the BEST Steak Marinade if you are looking for something simple and flavorful.
• If you are a red wine lover, you need to give Red Wine Steak Marinade a taste. Red wine and steak are the best combination and this marinade has a perfectly subtle wine flavor.
• Balsamic Steak Marinade