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I hadn’t expected the smoky edge of chipotle and the tenderness of marinated steak to taste this good off the griddle. These Blackstone steak kabobs begin with a long, flavor-packed soak in a bold chipotle marinade, then hit the hot flat-top to caramelize alongside peppers, onions, and mushrooms. This is the kind of easy Blackstone dinner that makes weeknights feel like a backyard feast.

Grilled beef kebabs with mushrooms, red onions, and bell peppers are laid on a slate surface, garnished with chopped parsley. Bowls of cracked pepper, sea salt, and red pepper flakes are nearby.

Every time I make these Blackstone steak kabobs, I wonder why I ever bother cooking steak and veggies any other way. The smoky sizzle, the way the marinade clings and chars just enough—it’s everything I want from outdoor cooking turned into bite-sized perfection.

In my kitchen, these kabobs are a regular repeat. The prep is minimal, the payoff outrageous. They’re fast enough for a weeknight but good enough to make you feel like you’re showing off..

If you’re hooked on easy outdoor meals like I am, check out my Blackstone Steak Bites, Garlic Steak, and Blackstone Fried Rice. They’ve all got that same backyard, everyone ’s-happy energy that makes dinner feel fun again.

Raw steak in a black plastic tray next to small bowls containing brown sugar, spices, soy sauce, ketchup, and Worcestershire sauce, with a glass of red liquid on a white surface.

A cutting board with whole white mushrooms, chopped red bell pepper, and chopped red onion, next to a small bowl of reddish sauce. A separate bowl holds grape tomatoes.

Ingredient Notes

Avocado oil – I don’t recommend extra virgin olive oil when cooking on the Blackstone grill because it doesn’t hold up to high heat, but vegetable, canola, or grapeseed oil are all good alternatives.
Soy sauce – Swap with tamari for gluten-free or coconut aminos for a slightly sweeter flavor. You could use a small amount of Worcestershire sauce if you prefer. (About 1 tablespoon, add more broth if you choose this option.)
Chipotle chili pepper in adobo sauce – Found in small cans in the Mexican section of most grocery stores. Freeze leftovers flat in a small zip-top bag.
Brown sugar – Honey or maple syrup work for a refined-sugar-free option.
Beef – Sirloin steak, ribeye, or top round are all good choices for Blackstone kebabs. You don’t need the best cut of beef, but you don’t want stew meat either. Cut into even 1-inch cubes for even cooking.
Red onion – Sweet or yellow onions also work; cut into wedges so they hold together on skewers.
Cherry or grape tomatoes – Look for firm, small ones so they don’t burst too soon.
White mushrooms – Cremini or baby bella mushrooms also hold up well to high heat on the griddle.

Step by Step

A top-down view of a measuring cup containing a brown liquid mixture with visible spices and small chunks, placed on a white surface. — Place oil, soy sauce, broth, chipotle pepper, brown sugar, tomato paste, salt, chili powder, cumin, and garlic powder in a blender.

A close-up top view of a glass mixing bowl with remnants of a bright orange sauce or dressing coating the sides and a small amount pooled at the bottom. — Process until smooth.

Raw beef chunks placed in a dish with a reddish-brown marinade being poured over them from a container, preparing the meat for cooking. — Reserve ¼ cup of the marinade in a small bowl; we will use these later for the veggies. Cover with remaining marinade. Marinate at room temperature for 1 hour or in the refrigerator overnight.

A red mixing bowl filled with chopped red onions, red bell peppers, and whole mushrooms, with a blue spatula and sauce being poured over the vegetables. — Place the vegetables in a bowl and add the reserved marinade.

A pink bowl filled with fresh vegetables, including whole mushrooms, cherry tomatoes, chopped red onions, and chunks of red bell pepper, all coated in a marinade. — Toss the veggies with the marinade. Preheat Blackstone griddle to medium-high heat.
Thread beef and vegetables onto metal or soaked wooden skewers, alternating pieces evenly.

Three skewers with grilled beef, mushrooms, and red bell peppers cooking on a smoky grill. — Place kebabs on the hot griddle and cook with the lid down for 4 minutes.
Turn skewers so that the opposite side of the kabobs is facing down and cook another 3-5 minutes until the steak is browned and reaches desired doneness.
Remove from the griddle and rest briefly before serving.

Tips & Tricks

Loose Half of Your Kebab When You Flip?

If you try to flip too soon, the meat will stick and you'll lose that flavorful crust. Let the griddle preheat, then oil it lightly. Then give the meat time to sear before you try to flip. If you get any resistance when you try to flip, give it another minute.

Overcooked Outside, Raw Middle

This happens when the pieces are all different sizes or packed too close together. Keep the cubes around one inch and give them space.

Skewers Catching Fire

If you are using wooden skewers, make sure you soak them in water first. I have found metal skewers to be a good investment.

Inaccurate Temperature Reads

If your thermometer hits the metal skewer, your reading will be way off. Slide the probe into the beef beside it instead. You’ll get a true read and perfectly cooked steak kabobs every time.

Two skewers of grilled beef, red onion, and red bell pepper on a dark slate surface, garnished with chopped herbs. Small bowls of salt, pepper, and chili flakes are in the background.

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Grilled beef and vegetable skewers with peppers, onions, and tomatoes on a dark stone surface, garnished with herbs, salt, chili flakes, and a sprig of parsley nearby.

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Blackstone Kabobs

Prep Time10

Cook Time7

Marinating Time1

Total Time1 17

Course: Main Course

Cuisine: American

Servings:

Calories: 599kcal

Author: Wendy Polisi

Ingredients

Marinade

½ cup avocado oil or vegetable oil
¼ cup soy sauce or gluten-free tamari
¼ cup beef broth
1 Chipotle chili pepper in adobo sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
2 teaspoons sea salt
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder

Kabobs

2 pounds beef cut into 1-inch pieces
1 red onion cut into wedges
1 red pepper cut into squares
16 cherry or grape tomatoes
16 white mushrooms cleaned and stems removed

Instructions

Start by making the marinade. Add the oil, soy sauce, beef broth, chipotle pepper, tomato paste, brown sugar, salt, chili powder, cumin, and garlic powder to a blender. Process until smooth.
Reserve ¼ cup of the marinade. Place the beef in a shallow dish and pour the remaining marinade over it. Marinate at room temperature for an hour, or refrigerate overnight.
Preheat your griddle to medium-high heat.
Toss the vegetables with the remaining marinade, and thread onto skewers alternating with the beef pieces.
Cook with your griddle lid down for 4 minutes. Turn, and continue to cook for another 3 to 5 minutes, until the vegetables have softened and the beef is cooked to the desired temperature.

Nutrition

Filed Under:

Main Dish Recipes

Blackstone Kebabs

Ingredient Notes

Step by Step