Korean Steak Kabobs Recipe

Korean Steak Kabobs Recipe

How To Make Korean Steak Kabobs

A delicious Korean-inspired dish that’ll surely be a hit on your next barbecue party! These steak kabobs are incredibly tender and juicy packed with flavors.

Preparation: 24 minutes
Cooking: 6 minutes
Total: 30 minutes



  • 2lbsflank steak(or sirloin) cut into bite-sized pieces
  • 3bell pepperslarge, cored and cut into bite-sized pieces
  • 1red onionlarge, peeled and sliced into bite-sized pieces
  • salt
  • black pepperfreshly cracked
  • toasted sesame seeds

For Sauce/Marinade:

  • ½cupsoy sauce
  • ¼cuprice wine vinegar
  • 3tbsphoney
  • 1tbsptoasted sesame oil
  • 4clovesgarlicpeeled and minced (or pressed)


  • Metal or Wooden Skewers


  1. Whisk all the sauce ingredients together until combined. Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.

  2. Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated.

  3. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.

  4. Once you’re ready to cook the skewers, heat grill to medium-high heat.

  5. Thread the skewers alternately with the marinated steak, peppers and onions.

  6. Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper.

  7. Grill the skewers for 2 to 3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness.

  8. Remove skewers from grill and let rest for 5 minutes.

  9. Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade).


  • Calories: 514.75kcal
  • Fat: 16.54g
  • Saturated Fat: 5.77g
  • Monounsaturated Fat: 6.26g
  • Polyunsaturated Fat: 2.19g
  • Carbohydrates: 28.93g
  • Fiber: 4.27g
  • Sugar: 13.15g
  • Protein: 54.05g
  • Cholesterol: 102.81mg
  • Sodium: 14097.97mg
  • Calcium: 162.29mg
  • Potassium: 1811.88mg
  • Iron: 6.71mg
  • Vitamin A: 94.01µg
  • Vitamin C: 78.20mg
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