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Traeger Grilled Steak Kabobs

Fire up the grill and get out your kabob sticks because today we are making Easy Traeger Grilled Steak Kabobs! These have tender steak, fresh zucchini and yellow squash, onions, and mushrooms. They get a quick grill and then topped with teriyaki sauce and toasted sesame seeds.

Traeger Grilled Beef Kabobs

Kabob’s on the grill are one of my favorite meals in the summertime. They’re quick and fun to make and so versatile. These Traeger Grilled Beef Kabobs are grilled at 450 degrees, seasoned simply with salt and pepper, skewered with onion, zucchini and summer squash. Then drizzled with Teriyaki sauce and a sprinkle of sesame seeds.

It always amazes me how delicious simple ingredients and simple cooking can end up tasting like a million bucks!

What kind of beef should I use for these kabobs?

Just like when you’re choosing a steak to put on the grill, when choosing beef for kabobs you would use the same methodology.

Higher priced cuts will be the most tender and juice. Filet Mignon would be the top of the line choice. Porterhouse and Ribeye being next on the list. These cuts are the most flavorful and tender and require no marinating.

However, you can use Top Sirloin, Flat Iron Steak or Strip steak. Just marinade your chunks of beef for anywhere from 15 minutes to an hour before skewering and grilling.

Whatever beef you choose, you will want to cook these to medium rare helping to ensure tenderness and allowing the vegetables to remain crisp/tender.

What kind of vegetables work best for shish kabob?

In this recipe, I used onions, mushrooms, zucchini, and summer squash sliced into nice thick rounds.

You can use any vegetable that can be securely skewered and won’t break down and fall off into the grill. Here is a list of the most popular options for kabobs.

Kabob Vegetable Options

  • Bell peppers, any color
  • Onion
  • Cherry tomatoes
  • Zucchini
  • Summer squash
  • Mushrooms
  • Eggplant
  • Brussel sprouts
  • Corn on the cob, cut into small pieces
  • Potatoes

Certain fruits are delicious on the grill and could be used for shish kabobs. Pineapple chunks, stone fruit, grapes or citrus with the skin on, all hold up well on the grill and add some sweetness to go with your savory ingredients.

How do I prepare these kabobs?

Prepare your beef by cutting into good sized chunks, ¾ to 1 ½ inch pieces. If you are marinating, place beef in a container or zip lock baggie with your marinade and place in the refrigerator. Throw away your leftover marinade after removing your meat.

Next, prepare your vegetables. Rinse or scrub in cold water, then drain. Chop your vegetables into the same size pieces as your meat, ¾ to 1 ½ inch chunks. Put into bowls. Cherry tomatoes cook the quickest, so skewer these separately so you can remove them from the grill first. Corn on the cob and raw potato chunks should be partially pre cooked or skewered separately so you can give them a little extra time for cooking.

While you’re prepping your food, if you are using Bamboo or Wooden skewers, be sure to soak them in water for about 30 minutes. Why? They tend to burn and cook with your food if you don’t.

Once your ready to place your ingredients on your skewers, place all of your ingredients on a good sized work space and have a sheet pan ready to place your filled skewers. If you have willing participants, form an assembly line. This is the FUN part and makes the task go that much quicker.

Alternate your meat and vegetables onto each skewer, leaving ¼ inch of space between each piece. This allows for even heat distribution and even cooking.

Then head for the grill! If you’re preparing things early however, place your kabobs in the refrigerator until you’re ready to grill.

What should I serve with these Beef Kabobs?

These kabobs are a meal in themselves, so if want to keep it really simple, serve them alone.

Otherwise, a really good jasmine or basmati rice would pair really well with this. A little Asian flair with the Teriyaki and Sesame seeds allow for some creativity when it comes to choosing sides.

If you are planning these for a large gathering, I would suggest serving a couple of different appetizers to get the party going such as my Coconut Shrimp, Eggs Rolls recipe, or Fried Wontons.

Serve these Grilled Beef Kabobs alongside the rice, perhaps a bowl of my Spicy Tonkotsu Miso Ramen and some various Asian sauces like Teriyaki and Soy and you have a meal everyone will enjoy.

If you want to serve a dessert, check out my Traeger Apple Crisp. It would be a perfect ending to this meal!

These Traeger Grilled Beef Kabobs are delicious and worth the little bit of preparation it takes to get them going. Your friends and family will thank you!

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Traeger Steak Kabobs

Traeger Steak Kabobs

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Easy grilled steak kabobs are skewered and cooked on the pellet grill and then drizzled with a spicy teriyaki and topped with crunchy sesame seeds.

Ingredients

  • 3 pounds steak
  • 2 small zucchini
  • 1 large onion
  • 2 small yellow squash
  • salt and pepper
  • 1 cup teriyaki sauce
  • 3 tablespoons toasted sesame seeds

Instructions

  1. Cut the steak and vegetables into skewerable chunks.
  2. Preheat your grill to 400° according to factory directions.
  3. Place the meat and vegetables on the skewers and sprinkle liberally with salt and pepper.
  4. Place the skewers on the preheated grill, and cook for about 5 minutes per side.
  5. Remove carefully and serve over steamed rice.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 727 Total Fat: 44g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 220mg Sodium: 2011mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 10g Sugar Alcohols: 0g Protein: 64g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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