Can I use a different cut of beef for these kebabs?

Absolutely! While sirloin is great for its tenderness and flavor, top round or ribeye work very well too. Just make sure to cut the beef into even-sized cubes and avoid overcooking leaner cuts.

Can I marinate the peppers with the steak?

It’s best to keep the veggies out of the raw meat marinade for food safety. Instead, brush the peppers lightly with oil or some reserved, unused marinade before skewering.

How do I know when the steak is done?

For steak cubes, medium rare is typically around 130–135°F (use a meat thermometer for accuracy). Look for nice grill marks and that the inside still has a hint of pink for juicy results.

Can these kebabs be made ahead for a party?

Yes! Assemble the kebabs in advance and keep them covered in the fridge for up to a day before grilling. The flavors get even better as they mingle.

Montreal Steak and Peppers Kebabs Recipe

Nothing brings people together like a platter piled high with juicy, flavor-packed kebabs hot off the grill—and these Montreal Steak and Peppers Kebabs are a true game changer for those hectic weeknights when dinner needs to be both quick and impressive. With bold seasoning, a rainbow of bell peppers, and tender, marinated steak, this recipe bursts with lively, smoky flavors and vibrant color. Every bite is both satisfying and fuss-free, making this dish a reliable go-to whenever you want maximum taste with minimum effort!

Why You’ll Love This Recipe

Super Quick to Prepare: With just a handful of ingredients and little hands-on time, you can have steakhouse-quality kebabs on the table without breaking a sweat.
Irresistible Flavor: The Montreal steak marinade infuses every bite with that classic garlicky, peppery, slightly smoky taste—no bland kebabs here.
Flexible & Family-Friendly: Thanks to the colorful bell peppers, these skewers are both kid-approved and easy to customize for picky eaters.
Perfect for Grilling Season (or Anytime!): Whether you’re firing up an outdoor grill or using a grill pan indoors, you’ll get beautifully charred and juicy results every time.

Ingredients You’ll Need

Here’s what to grab and why you want each element in this delicious meal:

Sirloin Steak: Provides juicy, tender texture and hearty flavor—a true star for kebabs.
Montreal Steak Marinade: Packed with black pepper, garlic, and spices; this gives your steak a signature steakhouse taste with zero guesswork.
Canola Oil: Helps the marinade coat the steak evenly and prevents sticking on the grill. Any neutral oil will work!
Water: Loosens the marinade so it penetrates the steak cubes for flavor in every bite.
Red Wine Vinegar: Adds subtle tang and helps tenderize the beef while it marinates.
Bell Peppers (Any Colors): Choose a variety for a pop of sweetness, tenderness, and a stunning presentation.
Wood or Metal Skewers: If using wood, soak in water for 30 minutes first to prevent burning on the grill.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Other Proteins: Swap the sirloin for chicken breast, pork tenderloin, or even cubes of tofu for a lighter or plant-based twist.
Veggie Add-Ons: Add mushrooms, red onions, or cherry tomatoes alongside the peppers for more texture and nutrition.
Marinade Options: If you’d like, mix things up with your own blend of spices or a homemade Montreal-style rub.
Oven-Baked: No grill? Thread the kebabs and roast them under the broiler for beautifully caramelized edges.

How to Make Montreal Steak and Peppers Kebabs

Step 1: Prep the Steak and Marinade

Trim excess fat off the sirloin, then cut it into equal-sized, 1-inch cubes. In a bowl, whisk together the Montreal steak marinade, oil, water, and vinegar. Be sure to set aside about ¼ cup of this mixture for basting later—this is the secret to extra-moist, flavor-packed kebabs.

Step 2: Marinate the Steak

Place the steak cubes in a large bowl or a zip-top bag. Pour in the marinade and toss until each piece is thoroughly coated. Pop it into the fridge and let the flavors soak in for at least 30 minutes—or, if you have time, overnight for the most tender results.

Step 3: Prep the Peppers

While the steak marinates, chop the bell peppers into 1-inch pieces. Choose a mix of colors to make every skewer POP.

Step 4: Assemble the Kebabs

Thread the marinated steak and bell pepper pieces onto skewers, alternating them in a pattern. The peppers will gently steam and sweeten as they cook, perfectly complementing the rich steak.

Step 5: Grill and Baste

Preheat your grill or grill pan to medium-high. Grill the kebabs, turning once or twice so all sides get those irresistible char marks. Each time you turn the kebabs, baste them with the reserved marinade for an added punch of flavor and juiciness.

Step 6: Serve

Once the steak is cooked to your liking (medium rare is my personal favorite for juiciness), transfer the kebabs to a platter. Give them a few moments to rest, then dig in and savor the sizzle!

Pro Tips for Making the Recipe

Uniform Pieces: Always cut the steak and peppers into similar sizes so they cook evenly.
Don’t Overcrowd: Space out the pieces slightly on the skewers to allow heat to circulate, ensuring even cooking.
Keep it Hot: Preheat the grill thoroughly, so you get a good sear and the steak doesn’t stick.
Use Two Skewers per Kebab (Optional): If your steak pieces are extra chunky, threading each kebab onto two parallel skewers keeps everything from spinning while turning.

How to Serve

Kebabs are as versatile as they come! Serve Montreal Steak and Peppers Kebabs over fluffy rice, chilled grains like couscous or quinoa, or even a simple green salad for a lighter, fresh meal. Try wrapping the meat and veggies in warm pita bread with a smear of garlic sauce or tzatziki for an irresistible handheld dinner. On the side, grilled corn, roasted potatoes, or a crunchy slaw make perfect companions.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then slip the steak and veggies off the skewers. Store in an airtight container in the fridge for up to three days.

Freezing

You can freeze the uncooked, marinated steak and peppers together (in a single bag) for meal prep—just thaw before grilling. Cooked kebabs are best enjoyed fresh, but can be frozen if needed.

Reheating

Gently reheat leftovers in a skillet over medium heat or wrapped in foil in a 325°F oven until warmed through. Microwaving works in a pinch but can make the steak less juicy.

FAQs

Can I use a different cut of beef for these kebabs?

Absolutely! While sirloin is great for its tenderness and flavor, top round or ribeye work very well too. Just make sure to cut the beef into even-sized cubes and avoid overcooking leaner cuts.
Can I marinate the peppers with the steak?

It’s best to keep the veggies out of the raw meat marinade for food safety. Instead, brush the peppers lightly with oil or some reserved, unused marinade before skewering.
How do I know when the steak is done?

For steak cubes, medium rare is typically around 130–135°F (use a meat thermometer for accuracy). Look for nice grill marks and that the inside still has a hint of pink for juicy results.
Can these kebabs be made ahead for a party?

Yes! Assemble the kebabs in advance and keep them covered in the fridge for up to a day before grilling. The flavors get even better as they mingle.

Final Thoughts

Give these Montreal Steak and Peppers Kebabs a try, and be prepared for rave reviews at your dinner table! They’re quick to prepare, bursting with mouthwatering flavor, and endlessly customizable. Whether you’re grilling for a crowd or just seeking a speedy, wholesome family meal, these kebabs promise plenty of taste and no stress. Happy grilling!