Fire up the grill and grab your skewers—today we’re making easy Traeger Grilled Steak Kabobs. Tender cubes of steak are threaded with zucchini, yellow summer squash, onions, and mushrooms, quickly grilled, then finished with a drizzle of teriyaki sauce and a sprinkling of toasted sesame seeds. This simple combination of flavors is bright, satisfying, and perfect for warm-weather meals.
Traeger Grilled Beef Kabobs
Kabobs are one of my favorite summer meals—fast to assemble, fun to cook, and endlessly adaptable. These Traeger Grilled Beef Kabobs are cooked over high heat (about 400–450°F), seasoned simply with salt and pepper, skewered with onion, zucchini, and summer squash, then finished with teriyaki and sesame for an appealing sweet-savory finish.
It’s amazing how a few high-quality ingredients and straightforward technique can yield such an impressive result.
What kind of beef works best for kabobs?
Choose the same way you would for any grilled steak: tender, well-marbled cuts give the best results. Filet mignon is top-tier for tenderness, while ribeye and porterhouse offer great flavor and texture without a marinade. More economical options like top sirloin, flat iron, and New York strip also work very well.
If you prefer flank steak, slice it into strips, fold or double-skewer each piece so it holds together, and marinate for 15 minutes to an hour to help tenderize. Whatever cut you choose, cooking the cubes to medium-rare helps keep the meat tender while allowing the vegetables to stay crisp-tender.
Traeger Steak Kabobs Shopping List
Here’s everything you’ll need to make these kabobs. For exact quantities, see the recipe card below.
- Steak (your preferred cut)
- Zucchini
- Yellow squash
- Onion
- Mushrooms
- Salt and pepper
- Teriyaki sauce
- Toasted sesame seeds
How to Make Steak Kabobs on the Pellet Grill
Below is a concise overview of the steps. Use the full recipe card for exact timings and measurements when you cook.
- Preheat the grill: Aim for 400–450°F. If using wooden skewers, soak them for 20–30 minutes before threading to prevent burning.
- Prep the meat: Cut the steak into 3/4–1½ inch cubes. If marinating, combine the beef with the marinade in a container or resealable bag for 15–60 minutes, then discard any leftover marinade before grilling.
- Prep the vegetables: Wash and cut vegetables into pieces similar in size to the meat for even cooking. Cherry tomatoes cook fastest, so skewer them separately. Harder items like raw potatoes or corn on the cob should be par-cooked or given extra time on the grill.
- Assemble the kabobs: Alternate meat and vegetables on each skewer, leaving a small gap between pieces to allow heat circulation. An assembly line speeds this up and makes it more fun.
- Grill: Place kabobs on the hot grill and cook a few minutes per side until your desired doneness—these small cubes cook quickly. Finish by brushing with teriyaki sauce and sprinkling with toasted sesame seeds.
Steak Kabobs FAQ
What sides are best with steak kabobs?
These kabobs are a complete meal on their own, but they pair beautifully with a fragrant rice—jasmine or basmati both work well. The teriyaki and sesame flavor profile also pairs nicely with light salads, steamed greens, or simple grilled vegetables.
For gatherings, consider offering a few appetizers or sides to round out the menu, and finish with a simple grilled or baked fruit dessert to echo the savory-sweet notes of the kabobs.
What kind of vegetables are best for shish kabobs?
Use vegetables that can be securely skewered without falling apart. In this recipe, onions, mushrooms, zucchini, and yellow squash are sliced into thick rounds that hold up well on the grill.
Popular options include bell peppers, cherry tomatoes (skewer separately), eggplant, brussels sprouts, corn cut into small rounds, and potatoes (par-cook first). Grilled fruit like pineapple or stone fruit also adds a pleasant sweet contrast to savory beef.
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Traeger Steak Kabobs
Easy grilled steak kabobs threaded with vegetables, cooked on a pellet grill and finished with teriyaki and toasted sesame seeds.
15 minutes
10 minutes
25 minutes
Ingredients
- 3 pounds steak, cut into 3/4–1½ inch cubes
- 2 small zucchini, sliced
- 1 large onion, cut into chunks
- 2 small yellow squash, sliced
- Salt and pepper, to taste
- 1 cup teriyaki sauce (or to taste)
- 3 tablespoons toasted sesame seeds
Instructions
- Cut the steak and vegetables into skewerable chunks, roughly uniform in size for even cooking.
- Preheat your pellet grill to about 400–450°F according to the manufacturer’s directions. If using wooden skewers, soak them first.
- Thread the meat and vegetables onto the skewers, alternating pieces and leaving a small gap between items. Season generously with salt and pepper.
- Grill the skewers about 4–6 minutes per side, or until the steak reaches your preferred level of doneness. Smaller cubes will cook quickly—watch closely.
- Remove from the grill, brush with teriyaki sauce, and sprinkle with toasted sesame seeds. Serve hot over steamed rice or alongside your favorite sides.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving (estimate):
Calories: 727
Total Fat: 44g
Saturated Fat: 17g
Cholesterol: 220mg
Sodium: 2011mg
Carbohydrates: 15g
Fiber: 2g
Sugar: 10g
Protein: 64g
Nutrition data is an estimate. For medical or strict dietary needs, consult a reliable source.