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Pepper Steak Kabobs

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Asian Pepper Steak Kabobs |

Man, I feel like I’m starting this week with such a full heart.

This weekend was filled to the brim with basically everything I love in life. I had a handful of impromptu coffee dates with friends, with my favorite kinds of conversations (you know, bouncing between the pour-your-heart-out deep stuff one minute, and the art of perfectly icing a cinnamon roll the next, and back and forth, and on and on — the best). I went for some long walks in the summer sunshine. My neighbors and I made good use of our grill. I took a much-needed “introvert’s night in”, and enjoyed some pasta and wine and a movie at home with my pup. My ESL student and her family made me the most amazing tamarind-chicken stew, and then when I turned down my “American fork” and asked them to teach me how to eat it Burmese-style (with just your hands!), turned into the most hilarious and delightful and memorable meal together. Oh, and I slept in each morning, which felt absolutely glorious.

But hand down, the best part of the weekend was last night. I can’t remember whether I’ve mentioned it on here, but I’ve been practicing with a new band for the past 6 months or so, and it has been an absolute (and often literal) blast. We’re called The Nightingale Orchestra (because we always practice late at night, when nightingales make their music), and the group is filled with 11 incredible musicians (5 string players, 3 guitarists, 2 keyboardists, 1 drummer), jamming out to some deeply beautiful and super-creative songs written by my friend, Micah. And man, after taking somewhat of a musical hiatus after leaving my old worship-leading job, this group has been such a reminder of what a thrill it is to make music together with friends. Especially when they’re such cool, kind, and talented musicians. Especially when we’re working on songs that we all love. And especially when we finally get to play a show and share those songs with a packed-out space full of all of our friends and community. Oh man, I think I’m still grinning ear to ear. Such a fun, awesome, gift of a night.

And the perfect send-off into a Monday, eh?! Well, for anyone else who might be working on meal plans for the week today, I have a recipe that from the grill this past weekend that you should totally add to your grocery list. It’s one of my favorite classic Asian dishes, skewered up and grilled to perfection — Asian Pepper Steak Kabobs!

Nightingale Orchestra |

The Nightingale Orchestra. Photo via Logan Roach.

First off, here’s a little peek of our show last night. That’s me in the right-hand corner at the piano. :)

Asian Pepper Steak Kabobs |

As any of you following along on Snapchat may have noticed (yes, I am now a full-blown Snapchat convert — come say hi at @gimmesomeoven!), I made these on one of our first sunny days in a week on Friday. And then proceeded to hoard the leftovers and eat them for nearly every meal the rest of the weekend, which is no small thing considering that you all know how much I hate leftovers!

Seriously, they are so good.

And so easy to make!

Just marinate some steak in a simple Asian marinade for a few hours. (I used flank steak to make them extra tender, but sirloins would also be great.)

Asian Pepper Steak Kabobs |

Then skewer them up with some bell peppers and onions. (And/or mushrooms, or tomatoes, or whatever sounds good to you.)

Asian Pepper Steak Kabobs |

Then sear them over high heat on the grill until the steak is cooked to your desired level of doneness.
Asian Pepper Steak Kabobs |

Brush them with a little extra soy sauce, rice wine vinegar and sesame oil afterwards, and then sprinkle them with sesame seeds if you’d like.Asian Pepper Steak Kabobs |

Then serve ’em up!

Asian Pepper Steak Kabobs |

I’ve gotta say — I’ve always been a fan of traditional pepper steak, but I think that the grilled kabob version is now my favorite. There’s something about that smoky charred note that just kicks this dish up a big notch. And let’s be real, I also just love any recipe you can cook on a stick. :)

So if you love pepper steak, grab your skewers and make these happen pronto!

(And, ahem, maybe even make some extras for leftovers.)

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Asian Pepper Steak Kabobs

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  • Prep Time: 24 minutes
  • Cook Time: 6 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Asian Pepper Steak Kabobs recipe is easy to make, perfect for grilling, and absolutely delicious!




  • 3 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce*
  • 3 tablespoons olive oil
  • 3 tablespoons rice wine vinegar
  • 1/4 tsp. coarsely-ground black pepper
  • 1 tablespoon finely-chopped fresh ginger


  • 2 tablespoons low-sodium soy sauce*
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil


  • 1 lb. flank steak or sirloin steak, cut into 1-inch bite-sized pieces
  • 1 large bell pepper, cored and cut into 1-inch pieces
  • 1 large red onion, peeled and cut into 1-inch pieces
  • metal or wooden skewers (*if using wooden skewers, be sure to soak them in water for at least 10 minute prior to using)
  • optional garnishes: thinly-sliced green onions and toasted sesame seeds


To make the marinade:

  1. Whisk all ingredients together until combined.

To make the brushing sauce:

  1. Whisk all ingredients together until combined.

To make the Asian Pepper Steak Kabobs:

  1. Combine the prepared marinade and steak pieces in a large bowl, and toss to combine.  Cover and refrigerate for between 1-4 hours.
  2. Heat grill to medium-high heat.  Thread skewers alternately with the marinated steak, peppers and onions.  Brush each skewer liberally with the marinade (not the brushing sauce).  Then grill for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness.  Remove skewers from grill and let rest for 5 minutes.  Then brush each skewer with the brushing sauce.
  3. Serve immediately.


*If making this recipe gluten-free, substitute gluten-free soy sauce (or tamari).

Asian Pepper Steak Kabobs |

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26 comments on “Pepper Steak Kabobs”

  1. Sounds like you had an amazing weekend! It’s so great when we get to re-start doing things that we once loved!
    It’s also so great when I get to shovel my face with these glorious kabobs. Food on a stick is always a winner! Pinned!

  2. ok, this is on my list for this week to fix!  Even at 6 am it sounds yummy

  3. These look too simple NOT to make! Glad you had such a great weekend–definitely one for the books. 

  4. This look divine! I wonder if adding some pineapple to the swearer would be tasty? 

  5. Pure torture looking at these amazing pictures. Can’t wait to make these for the family soon!

  6. Yum, that marinade sounds delicious! 

    Adding the ingredients to my grocery list for today. 

    Josh | The Kentucky Gent

  7. Glad you had such a great weekend! These look AMAZING!

  8. Wow, these look amazing!  I think maybe I’ve found the recipe I’ll make my husband for Father’s Day.  Thanks!

  9. Love seeing all of your snaps lately and getting a look into your life! These kabobs are my jam!

  10. Time to light up the good ol’ rusty barbecue!

  11. Look tasty, but is that ok if i dont use pepper or are there any others ingredients i can use ? i have some trouble with them, cannot eat it…

  12. what would you recommend as a side dish to this?? We want to make this tomorrow evening for dinner! Yum!

    • Hi Sarah! We’d suggest a Asian cucumber salad and some rice, but you could do potatoes and salad, or something like that. :) We hope you enjoy!

  13. Have made these twice and they are a hit! We added mushrooms to the mix and loved it. Also, the wooden sticks, even while soaking them, still seem to burn and break. I recommend investing in some metal skewers! Thanks for the recipe! We also marinated for at least two hours as well. 

  14. This is my hubby’s new favorite dinner! He keeps bringing home tenderloins… hint hint. Everything I make from your blog is a big hit with my family. Thank you, and keep it coming!

  15. These were amazing!!! I forgot to make the brushing sauce, but as it turned out they don’t need it!!! Next time I will try it with chicken and pineapple! Thanks for the recipe!!! This one is a keeper!!