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 400°-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!

Check out all of my Traeger Recipes!

What kind of beef works best for 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 also use Top Sirloin, Flat Iron Steak, or New York Strip for this recipe. You can even use flank steak, just fold it over and pierce it twice for the best results. 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.

More Traeger Beef Recipes here!

Traeger Steak Kabobs Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Steak
• Zucchini
• Onion
• Yellow Squash
• Salt & Pepper
• Teriyaki Sauce
• Toasted Sesame Seeds

More great recipes using steak here!

How to Make Steak Kabobs on the Pellet Grill

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat the grill - 450° is ideal, but anywhere over 400° works! While you are at it, get those wooden skewers (if using) skewered!
2. Prep your meat - 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.
3. Prep your veg - 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.
4. Get stabby - Once your ready to place your ingredients on your skewers, place all of your ingredients on a good-sized workspace 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.
5. Grill - Grill these for a few minutes on each side, until the steak reaches your desired level of doneness. See the temp chart below for more info. Remember that these small cubes are going to cook quickly!
   
   Drizzle with teriyaki and sprinkle with sesame seeds and you're ready to eat!

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Steak Kabobs FAQ

What sides are best with steak 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-style flair with the Teriyaki and Sesame seeds allows 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.

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!

What Kind of Vegetables Are Best for Shish Kabobs?

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.