Steak Skewers Recipe

In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, brown sugar (or honey), smoked paprika, dried oregano, black pepper and kosher salt until emulsified.

Reserve about 3 tablespoons of the marinade in a small bowl to brush during cooking; set aside. Place the cubed steak in a large resealable bag or shallow dish and pour the remaining marinade over the meat, turning to coat evenly.

Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 4 hours. (Do not marinate more than 6 hours for delicate texture; 30–120 minutes is ideal for 1–1.5-inch cubes.)

Prepare ingredients

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut steak into uniform 1–1.25-inch cubes. Core and cut bell peppers into 1-inch pieces. Peel and separate red onion into layers roughly the same size as the pepper pieces. Rinse and dry cherry tomatoes.

Thread the skewers, leaving about 1 inch at each end for a handle: alternate beef cubes with bell pepper pieces, onion layers and cherry tomatoes. Aim for 3–4 beef cubes per skewer depending on skewer length so they cook evenly. Leave small gaps so heat can circulate.

Bring skewers to room temperature for 15–20 minutes before cooking while you preheat the grill or oven.

Preheat grill to medium-high direct heat (about 400–450°F / 200–230°C). If using a cast-iron grill pan or broiler, preheat until very hot.

Brush grill grates or pan lightly with oil. Place skewers on the hot grill and cook for 2.5–3 minutes per side, rotating to get 3–4 total turns, brushing with reserved marinade or melted butter once or twice during cooking to build a glaze. Aim for medium-rare to medium (internal temp 130–140°F / 54–60°C) depending on preference. Total cook time will be about 8–12 minutes depending on cube size and heat.

If any vegetables are charring too quickly, move skewers to a cooler part of the grill or reduce heat. For thicker steak cubes, finish indirectly or in a 400°F oven for a few minutes until desired doneness.

Remove skewers from heat and let rest for 5 minutes on a platter. Sprinkle with flaky sea salt or coarse salt and chopped fresh parsley. Squeeze lemon wedges over the skewers to brighten flavors.

Serve immediately with any remaining lemon wedges and optional sides (rice, salad, or flatbread).