There’s something gloriously simple about skewers loaded with tender, smoky steak and colorful vegetables. These Smoked Steak Kabobs with Veggies on the Traeger Grill are an easy way to deliver big flavor without a fuss. The combination of skirt steak seared by wood-fired smoke, a light BBQ glaze, and crisp-tender bell peppers and onions makes for a crowd-pleasing weeknight dinner or an impressive backyard party main. Serve with fluffy rice, a bright salad, and warm grilled flatbread for a complete and satisfying plate.

Why you’ll love this recipe

These Smoked Steak Kabobs with Veggies on the Traeger Grill are fast to assemble, packed with texture, and customizable. Skirt steak cooks quickly and soaks up smoky flavor, while the peppers and onions provide sweet, juicy contrast. The BBQ rub and sauce create a glossy, savory finish that latches onto every bite. Plus, skewers are perfect for portion control and easy serving.

Ingredients

2 lbs skirt steak, cut into 3-inch chunks
1½ tbsp BBQ rub
2 tbsp BBQ sauce
1 red bell pepper, cut into 3-inch chunks
1 orange bell pepper, cut into 3-inch chunks
1 yellow bell pepper, cut into 3-inch chunks
1 yellow onion, cut into 3-inch chunks
1 red onion, cut into 3-inch chunks
1 tbsp olive oil
½ tsp salt
¼ tsp garlic powder
¼ tsp black pepper
Fresh chopped cilantro, for serving
Rice, for serving
Salad, for serving
Grilled flatbread, for serving

Equipment

Traeger grill or other pellet smoker/grill
Metal or soaked wooden skewers
Mixing bowl
Tongs
Measuring spoons
Sharp knife and cutting board

Prep at a glance

Hands-on prep is minimal: cut the steak and vegetables into 3-inch pieces, toss with oil and spices, thread onto skewers, and smoke on the Traeger. Total active time is about 20–30 minutes, plus the smoking time on the grill.

Step-by-step instructions

Follow these rewritten, clear steps to make the best Smoked Steak Kabobs with Veggies on the Traeger Grill. The sequence keeps the same order as the original recipe but clarifies each action so you won’t have to guess.

Prepare the grill: Preheat your Traeger grill to a medium-high smoking temperature appropriate for direct grilling and searing. If your grill has a temperature dial, aim for around 400°F (adjust as needed for your model). Make sure the grill grates are clean and lightly oiled to prevent sticking.
Cut the steak and vegetables: Trim excess fat from the 2 lbs skirt steak and slice it into 3-inch chunks. Cut each bell pepper (red, orange, yellow) into 3-inch chunks. Peel and cut the yellow onion and the red onion into 3-inch chunks as well. Keep all pieces roughly the same size so they cook evenly.
Season the steak: Place the skirt steak chunks in a mixing bowl. Sprinkle 1½ tbsp BBQ rub evenly over the steak pieces, then add ¼ tsp garlic powder, ¼ tsp black pepper, and ½ tsp salt. Toss the steak so every piece is coated in the rub and seasonings. Let the steak sit at room temperature for 10–15 minutes while you prep the vegetables; this helps the rub adhere and reduces chill before it hits the grill.
Toss the vegetables: In a separate bowl, combine the red, orange, and yellow bell pepper chunks with the yellow and red onion chunks. Drizzle 1 tbsp olive oil over the vegetables and gently toss to coat. Sprinkle a light pinch of the remaining BBQ rub on the vegetables if you like extra smoky-sweet flavor, but don’t overdo it—the steak carries most of the seasoning.
Assemble the skewers: Thread the seasoned skirt steak chunks and oiled vegetable pieces onto skewers, alternating steak and vegetable pieces. Leave a small gap between pieces so hot air circulates and everything cooks evenly. If using wooden skewers, soak them for 30 minutes prior to grilling to prevent burning.
Start smoking: Place the kabobs on the preheated Traeger grill. Close the lid and smoke directly over the heat. After about 6–8 minutes, check for good color and grill marks. Using tongs, rotate each skewer so all sides see heat and smoke. Continue to cook for another 6–8 minutes, depending on your preferred doneness and chunk size. Skirt steak cooks quickly; aim for medium-rare to medium for the best tenderness unless you prefer otherwise.
Glaze with BBQ sauce: With about 2–3 minutes left on the grill, brush both sides of each kabob with the 2 tbsp BBQ sauce. Close the lid and let the glaze set with the heat for the remaining time to create a sticky, caramelized finish without burning the sauce.
Check doneness and rest: Remove the kabobs from the grill when the steak reaches your desired internal temperature (for skirt steak, 125–130°F for medium-rare; 135°F for medium). Transfer to a plate and tent loosely with foil. Let the meat rest 5 minutes so juices redistribute—this step keeps the steak juicy when you cut or serve it directly from the skewers.
Finish and serve: Sprinkle fresh chopped cilantro over the kabobs for brightness. Serve the Smoked Steak Kabobs with Veggies on the Traeger Grill alongside steamed rice, a crisp salad, and warm grilled flatbread. The rice soaks up any juices, the salad adds a fresh contrast, and the flatbread is perfect for wrapping bites or mopping up sauce.

Timing and temperatures

Prep time: 20–30 minutes
Smoker/grill time: 12–18 minutes, depending on grill temperature and desired doneness
Rest time: 5 minutes
Suggested grill temp: around 400°F for searing and caramelization on a Traeger—adjust according to your model.

Serving suggestions

These Smoked Steak Kabobs with Veggies on the Traeger Grill are a meal all on their own but shine when paired thoughtfully. Serve over fluffy rice to catch juices and sauce. A simple mixed green salad with a lemony vinaigrette balances the smoky richness. Warm grilled flatbread makes it interactive—wrap a few pieces of steak and veggies in bread, sprinkle with cilantro, and enjoy. For a bright finishing touch, a squeeze of fresh lemon or lime complements the smoky-sweet BBQ glaze.

Tiny tips for perfection

Cut pieces uniformly: Keep your steak and veggie pieces the same size so everything cooks in the same time frame.
Don’t crowd the skewers: Leave small gaps between pieces so heat circulates and smoke flavors every surface.
Rest the steak: Resting for a few minutes after grilling preserves juices and keeps the meat tender.
Watch the glaze: Brush on the BBQ sauce near the end to prevent burning while getting that shiny, caramelized finish.

Make-ahead and storage

You can chop the steak and vegetables a few hours ahead and keep them refrigerated in separate containers. Assemble skewers shortly before grilling. Leftover kabobs store well in an airtight container in the fridge for up to 3 days. Reheat gently on a low grill or in a 325°F oven until warmed through; avoid high heat which can overcook the steak.

Variations and substitutions

Swap skirt steak for another quick-cooking cut if you prefer, keeping the 3-inch chunk size for even cook time. If you want more charred veg, separate peppers from onions onto different skewers since onions cook differently than bell peppers. For a touch of heat, mix a pinch of cayenne into the BBQ rub, or serve with sliced fresh chilies on the side.

Flavor profile

The core of these Smoked Steak Kabobs with Veggies on the Traeger Grill is a smoky, slightly sweet BBQ character that clings to the savory skirt steak. The bell peppers bring natural sweetness and crunch, while the onions add savory depth. Fresh cilantro and the rice and flatbread sides keep the plate balanced and inviting.

Nutrition snapshot

These kabobs are a protein-forward option with plenty of vegetable servings. Serving with rice and salad rounds out the meal with carbohydrates and fiber. Adjust portion sizes if you’re serving a larger group or watching calorie intake—skirt steak is flavorful, so a little goes a long way.

Final notes

When you fire up the grill for these Smoked Steak Kabobs with Veggies on the Traeger Grill, you’re choosing ease without sacrificing flavor. The method is approachable for cooks of any level, yet the results feel elevated thanks to smoke, sear, and a sticky BBQ finish. Whether you’re feeding family on a weeknight or entertaining friends in the backyard, these kabobs deliver satisfaction with minimal stress.

Enjoy these skewers as a centerpiece with rice, salad, and grilled flatbread—simple components that let the smoky steak and bright veggies shine.

Print Recipe Save it for later

Smoked Steak Kabobs with Veggies on the Traeger Grill

Tender smoked skirt steak and charred bell peppers and onions make juicy kabobs perfect for a casual grilled meal.

Prep Time15

Cook Time45

Total Time1

Servings: 4 servings

Ingredients

2 lb skirt steak cut into 3-inch chunks
1.5 tbsp BBQ rub
2 tbsp BBQ sauce
1 red bell pepper cut into 3-inch chunks
1 orange bell pepper cut into 3-inch chunks
1 yellow bell pepper cut into 3-inch chunks
1 yellow onion cut into 3-inch chunks
1 red onion cut into 3-inch chunks
1 tbsp olive oil
0.5 tsp salt
0.25 tsp garlic powder
0.25 tsp black pepper
fresh cilantro chopped, for sprinkling
rice for serving
salad for serving
grilled flatbread for serving

Instructions

Trim any excess fat from the skirt steak and cut into 3-inch chunks.
In a large bowl combine the steak chunks with 1½ tbsp BBQ rub and 2 tbsp BBQ sauce; toss to coat and set aside while you prep the vegetables.
Cut the red, orange, and yellow bell peppers and the yellow and red onions into 3-inch chunks to match the steak pieces.
Place the cut vegetables in a bowl and toss with 1 tbsp olive oil, ½ tsp salt, ¼ tsp garlic powder, and ¼ tsp black pepper.
Thread steak and vegetables onto skewers, alternating pieces for even cooking.
Refrigerate the assembled kabobs for at least 30 minutes, or up to overnight, to let flavors meld.
Preheat your Traeger or other pellet grill to 250°F (low smoke). Place the kabobs on the grill grates and smoke for about 45–55 minutes, until the steak reaches your desired internal temperature.
For tender, juicy kabobs remove when the steak reaches about 140°F for medium-rare to medium; adjust to 130°F for a redder center if preferred.
Sprinkle chopped fresh cilantro over the kabobs and serve immediately over rice, with salad, or alongside grilled flatbread.