Go Back
Juicy grilled Skirt Steak Kabobs with colorful bell peppers, zucchini, red onions, and tomatoes, garnished with fresh herbs on a white plate.
Reda

Zesty Ginger-Garlic Skirt Steak Kabobs

These vibrant Skirt Steak Kabobs feature tender marinated skirt steak threaded with colorful vegetables, grilled to perfection for a quick and flavorful meal that's sure to impress.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup Soy Sauce low-sodium preferred
  • 2 tbsp Rice Vinegar
  • 1 tbsp Brown Sugar packed
  • 1 tbsp Sesame Oil
  • 1 tbsp Fresh Ginger grated
  • 2 cloves Garlic minced
  • 1/2 tsp Black Pepper freshly ground
For the Kabobs
  • 1.5 lbs Skirt Steak cut into 1-inch pieces
  • 1 Red Bell Pepper cut into 1-inch pieces
  • 1 Yellow Bell Pepper cut into 1-inch pieces
  • 1/2 Red Onion cut into 1-inch pieces
  • 1 cup Cherry Tomatoes
  • 1 cup Pineapple Chunks fresh or canned, drained
  • 1 tbsp Olive Oil for grilling
  • to taste Salt
  • to taste Black Pepper
  • 1 tsp Sesame Seeds for garnish (optional)
  • 2 Green Onions thinly sliced, for garnish (optional)

Equipment

  • Grill or Grill Pan
  • Large Mixing Bowl
  • Whisk
  • Skewers (metal or bamboo)

Method
 

Prepare the Marinade
  1. In a large mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, grated fresh ginger, minced garlic, and black pepper until well combined.
Marinate the Steak
  1. Add the 1-inch pieces of skirt steak to the marinade. Toss thoroughly to ensure all steak pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor. Do not marinate longer than 2 hours as the acid in the marinade can begin to break down the meat too much.
Prepare Vegetables and Assemble Kabobs
  1. While the steak is marinating, prepare the bell peppers, red onion, cherry tomatoes, and pineapple. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
  2. Once marinated, discard any remaining marinade. Thread the steak pieces, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and pineapple chunks alternately onto the skewers, trying to keep the distribution even.
Grill the Kabobs
  1. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking. You can also lightly brush the assembled kabobs with a little olive oil.
  2. Place the kabobs on the hot grill. Cook for 2-3 minutes per side, turning occasionally, until the steak reaches your desired doneness. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C); for medium, 135-140°F (57-60°C). Total cooking time will typically be 8-12 minutes.
Rest and Serve
  1. Remove the kabobs from the grill and let them rest on a platter or cutting board for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful steak.
  2. Garnish with sesame seeds and thinly sliced green onions, if desired. Serve hot with a side of steamed rice or a fresh green salad.

Notes

For an alternative cooking method, these kabobs can also be cooked on a cast-iron grill pan on the stovetop over medium-high heat, following the same timing guidelines. Ensure the pan is well-heated and lightly oiled before adding the kabobs. Adjust cooking times based on the thickness of your steak pieces and your grill's heat.