These Brazilian Steak Kabobs are made with the most incredible marinade! Grill or bake them — either method works perfectly!
These easy Brazilian Steak Kabobs with potatoes, bell peppers and onions are so crazy juicy and exploding with flavor in every mouthwatering bite! Quite possibly the most delectable steak kabobs you will ever eat!
Thank you McCormick® for sponsoring this Brazilian Steak Kabobs post. All opinions are my own.
How to Make Steak Kabobs
Brazilian Steak Kabobs Recipe
I can still remember the first time I dined at an all you can eat Brazilian Steakhouse, or more appropriately named, a Rodízio. Pure magic.
My eyes were wide and my stomach was giddy at the not only a gourmet salad bar, a hot everything-you can-imagine-bar and decadent dessert bar, but all throughout the night, servers come to your table with diverse towering skewers stuffed with every meat imaginable from filet mignon, sirloin, lamb leg, sausage, chicken legs and sometimes exotic meats. The server slices meat directly off the cooking spit so you get to sample as many juicy, hot of the grill meats as your hungry heart desires.
I wanted to create a melt-in-your-mouth tender, juicy steak kabob infused with the same magical vibrant flavors as a Rodízio. A steak kabob that will transport you to the melting pot of Brazil with its dynamic layers of flavor influenced by Europeans, Africans and native Brazilians. Enter these Brazilian Steak Kabobs. Mission accomplished. And what better occasion to indulge in tasty, tangy and totally delicious steak kabobs than the 4th of July?
These Brazilian Steak Kabobs with Potatoes and Peppers are simply jaw droppingly delicious. An epic explosion of flavor. Or “insane,” as Patrick calls them (which you might have learned by now is reserved for only the most delectable morsels earning his highest praises).
What I especially love about these Brazilian Steak Kabobs is that although Brazilian flavored, they are not traditional Rodízio style all meat, but instead boast steak, potatoes, bell peppers and onions for a complete meal-in-one. You can serve them with some Mexican Rice or Cilantro Lime Rice if you are feeling extra fancy and because I think rice is always a good idea.
I also love that these Brazilian Steak Kabobs are completely customizable – skewer them all the same or skewer some all meat, some all veggie, or some with onion, some without, or to make it a fun hands-on meal, diners can make their own Brazilian Steak Kabobs with more or less of whatever they desire. This approach also cuts down on the skewering time for you!
Brazilian Steak Kabobs Ingredients
The ingredients list for the Brazilian steak marinade and the kabobs is fairly short:
- Steak: Use quality top sirloin steak. It is less expensive than many cuts of beef but emerges juicy and tender due to cubing and marinating. Select thick cuts of sirloin and try to cut your steak into uniform size pieces.
- Veggies: I used a mixture of red potatoes, bell peppers, and onion.
- Spices: The star of this recipe is the McCormick Grill Mates® Brazilian Steakhouse Marinade.
- Olive oil: The base of the marinade.
- Soy sauce: Use reduced sodium soy sauce so you can control the amount of salt in this dish.
- Worcestershire sauce: Just 2 tablespoons adds a lovely umami flavor to this dish.
- Lime juice: Brightens up the marinade and helps tenderize the steak.
What’s the Best Steak for Kabobs?
I recommend top sirloin steak for steak kabobs. Top sirloin is a cut of beef from the primal loin, or the upper (“top”) portion of the cow that runs just under the backbone. It provides naturally tender, flavorful cuts of beef, including the top sirloin, T-bone, strip steak, porterhouse steak, and tenderloin. Top sirloin steaks are made by removing the tenderloin and bottom round muscles.
Top sirloin is a favorite for grilling because it’s fairly affordable, relatively lean yet tender even without a marinade and boats beefy flavor. It is comprised of exquisite finely marbled fat which results in great flavor, generally second only to the ribeye. Here’s the breakdown:
- Finely marbled: the finely marbled fat melts during grilling, resulting in superior flavor and juicy tenderness. It is void of thick pockets of fat that won’t melt during grilling.
- Little connective tissue: this means the muscles have done very little work so they aren’t tough. The lack of tough connective tissue keeps your steak melt-in-your-mouth through hand though without chewy pockets.
- Affordable: you reap the juicy, beef tenderness of a more expensive cut of beef without paying the extra $$.
When purchasing top sirloin, choose fillets that are nice and thick and avoid petite sirloin steaks as they’re too thin and will cook too quickly.
As an alternative to top sirloin, you can certainly use pricier rib eye or New York strip steak but I don’t find the extra money worth the payout. Top sirloin when combined with the marinade results in just as tender steak kabobs in my opinion.
How to Make Brazilian Steak Kabobs
Aside from the actually skewering, these Brazilian Steak Kabobs are super quick to throw together. You begin by whisking together all your marinade ingredient consisting of olive oil, soy sauce, Worcestershire sauce, lime juice, and the secret to all that flavor – one package McCormick® Grill Mates® Brazilian Steakhouse Marinade.
This Marinade package is everything. It’s a South American inspired blend of cilantro, garlic, onion, thyme and red and black peppers. You reserve ¼ cup for your veggies and basting and bathe your beef in the remaining marinade for 4-6 hours.
Next, we make grilling potatoes not only possible but perfect with a little shortcut. Microwave your chopped potatoes for 4-5 minutes, just until tender. This allows them to grill alongside your steak and everything to be cooked through at the same time. The only real trick is to not overcook your potatoes in the microwave or they will fall off the skewers.
Once cooked and drained, add your peppers, onions, some of the Reserved Marinade, olive oil, salt and pepper to your potatoes and refrigerate until you’re ready to grill – so not only will your steak be infused with flavor, but your veggies as well for the best Brazilian Steak Kabobs ever.
Finally, skewer your steak and veggies, being sure to keep a little space between them so that the food grills versus steams, and grill until lightly charred all over, then prepare yourself for an epic explosion of yum.
Pure magic.
How Long to Grill Steak Kabobs
If making grilled steak kabobs, they’ll need to cook until lightly charred all over, approximately 2-3 minutes per side.
How Long to Cook Steak Kabobs in the Oven
If making baked steak kabobs, they’ll need to cook for 12-16 minutes at 450F.
Tips for the Best Steak Kabobs
- Soak the steak skewers: Soak wooden skewers for at least 30 minutes in water before grilling or broiling to prevent them from charring.
- Chop steak into 1 ½-inch cubes in order to keep them juicy. To that end, purchase steaks that are nice and thick and avoid petite sirloin steaks as they’re too thin. You will also want to cut the cubes as uniformly as possible so they cook evenly.
- Marinate the steak kabobs for at least two hours. If you are short on time, then marinate one hour in the refrigerator then finish marinating one hour at room temperature. This will make the marinade more effective.
- Don’t overcook steak. Steak should be cooked to 140-145 degrees F. The beef is juiciest if cooked to medium-rare 135°F or medium 145°F. I find medium to be perfect so the veggies still have time to char a little, so I go for 140 degrees knowing the temperature will rise a few degrees after being removed from the oven. I recommend an instant read thermometer so you can check the doneness of your steak without any guess work.
Recipe Variations to Try
- Swap protein. Literally ANY protein can be used kabobs! You can swap the steak for chicken breasts or thighs, pork tenderloin, shrimp and even salmon.
- Mix up the veggies. You’re welcome to mix and match the veggies or add more or less of your favorites. Mushrooms, tomatoes, and squash would all be delicious.
- Add fruit. You won’t want to marinate the fruit, but you can make separate fruit kabobs with pineapple, peaches, nectarines, plums, watermelon, pears and/or grapes.
Can I Prep Brazilian Steak Kabobs in Advance?
Grilled steak kabobs are best if marinated up to the time of grilling, but you can prepare elements of the steak kabobs ahead of time:
- Make marinade. Make marinade up to 3 days ahead of time and store in an airtight container in the refrigerator WITHOUT the steak.
- Cube steak. Cut steak into cubes up to 24 hours ahead of time and store in airtight container in the refrigerator (not in the marinade).
- Cut veggies. You can prep all of your veggies 24 hours ahead of time and store in separate airtight containers in the refrigerator.
- Marinate. Marinate steak and veggies up to 6 hours ahead of time.
How to Store Steak Kabobs
Remove the meat and vegetables from the skewers and place in an airtight container. Store in the refrigerator for up to five days.
How to Reheat Brazilian Steak Kabobs
Reheat the steak and veggies in a lightly oiled skillet over medium-low heat.
Can I Freeze Steak Kabobs?
You may freeze the steak but I don’t recommend freezing the vegetables because they can become a funny texture. If you are making to freeze, then I recommend making all steak kabobs. You can also make all veggie kabobs to enjoy now.
What to Serve with Brazilian Steak Kabobs
Here are some of our favorite sides to serve with steak kabobs:
- Potluck Favorites. Million Dollar Baked Mac and Cheese, Potato Salad, Baked Beans, Corn Casserole, Elote (Mexican Street Corn), Grilled Corn on the Cob.
- Salad. Wedge Salad, Strawberry Avocado Broccoli Salad, Strawberry Salad, Spinach Berry Salad, Cucumber Tomato Salad, Mexican Salad and Corn Salad.
- Pasta Salad. Italian Tortellini Salad, Greek Pasta Salad, BLT Pasta Salad, Cowboy Pasta Salad, Bacon and Pea Pasta Salad and Greek Orzo Pasta Salad.
- Fruit. Grilled Pineapple, Creamy Grape Salad, Summer Fruit Salad, Perfect Fruit Salad, Tropical Fruit Salad or Berry Salad in Honey Mascarpone.
- Bread. Corn Bread, Garlic Bread, Breadsticks, Dinner Rolls or Hawaiian Rolls.
Helpful Tools for This Recipe
- Metal skewers: I LOVE my stainless steel skewers! They allow you to grill any time without soaking your wooden skewers (AKA no fires!), are reusable, dishwasher safe with an easy-to-use top ring handle. They are definitely worth the $20 for a lifetime of use.
- Grill brush: is essential for keeping your grill clean! This grill brush with scrapers cleans stubborn stains deeply and efficiently.
- Instant-read thermometer: you need an instant-read thermometer for the juiciest steak kabobs, chicken, pork AND for perfectly fried everything! It allows you to cook any protein to the perfect temperature every time.
- Quality Knives: a chef’s knife will be your most used kitchen tool by far! Quality knives make prep time much quicker for this Steak Kabob recipe and are important for safety as well. If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my Wusthof but there are hundreds of less expensive knives with great reviews such as this one.
- Cutting Board: I use my big solid cutting board daily so it’s worth the investment. This extra-large cutting board allows you to prep all your veggies on one surface and the bamboo is easier on knives than plastic
More Easy Grilling Recipes:
If you love grilling, you will also love:
- Brazilian Mango Chimichurri Steak
- Greek Beef Kabobs
- Carne Asada
- Cajun Steak
- Greek Chicken
- Thai Pineapple Chicken Satay
- Caramelized Pineapple
- Corn on the Cob
- Cilantro Lime Chicken
- Hawaiian Chicken Kabobs
- Pineapple Salsa
See all Grilling recipes HERE.
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GRILLED OR BAKED Brazilian Steak Kabobs with Potatoes (VIDEO!)
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Ingredients
Kabobs
- 1 1/2 lbs. top sirloin steak cut into 1 1/2” cubes
- 1 lb. red potatoes cut into 1/2”-1” cubes
- 1 red bell pepper sliced into 1 1/2” chunks
- 1 green bell pepper sliced into 1 1/2” chunks
- 1 large onion sliced into 1 1/2” chunks
- salt and pepper
Marinade
- 1 pkg. McCormick Grill Mates® Brazilian Steakhouse Marinade
- 1/4 cup olive oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lime juice
Instructions
Marinate
- Whisk all of the marinade ingredients together in a large bowl or large freezer bag (whatever dish you are going to use to marinate your beef). Remove ¼ cup (to use later for vegetables and basting).
- Add beef to remaining marinade and turn to coat. Marinate 4-6 hours in the refrigerator.
- Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add peppers, onions, 2 tablespoons of Reserved Marinade, 2 tablespoons olive oil, ½ teaspoon salt, ¼ pepper. Toss until evenly coated. Refrigerate.
Assemble
- NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
- When ready to cook, thread beef and veggies onto skewers.
Grilling Instructions
- Grease and preheat grill to medium high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side, basting with remaining marinade halfway through cooking. You can check a beef cube for doneness if desired.
- Let rest 5 minutes before serving. Delicious served with Caramelized Grilled Pineapple and Cilantro Lime Rice (links below).
Baking Instructions
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
- Evenly space kabobs on baking sheet and bake 12-16 minutes, turning once OR until beef reaches desired doneness (cooking time will vary depending on steak size, so you can check a beef cube for doneness if desired).
- Let rest 5 minutes before serving. Delicious served with Caramelized Grilled Pineapple and Cilantro Lime Rice (links below).
Video
Notes
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Carla says
I have been looking for a beef kabob recipe for a while, and I think this will be the perfect one. My husband tried Brazilian steaks while traveling there, and he loved them. so I am sure he will love these.
Thank you so much!
Jen says
You are so welcome, I am excited for you to try them! I think you both will love them!
Ashley says
These look awesome! Can you please share how to cook in an oven if we don’t have a grill? Thank you!! 🙂
Jen says
Updated with oven directions, thanks Ashley 🙂
Terisa says
Hi, I live in NZ and we don’t have the Brazilian Steak Marinade – any suggestions for an alternative?
Jen says
Hi Terisa! Unfortunately I’d have to do a lot of experimenting in order to give you any suggestions as it is such a unique, compact flavor combo. Sorry!
Breydi says
I couldn’t find it either, so I substituted with the Chipotle Pepper Marinade and it was delicious! I’m actually using it again today.
Britt | Sweet Tea & Thyme says
This is perfect 4th of July food; I’m actually in the middle of planning our cookout and this is exactly the type of recipe I was looking for. Thanks, Jen!
Jen says
Awesome Britt, these will be perfect for your cookout and so fun! Happy early 4th!
Elle says
I don’t have a grill but I LUV kabobs! Could you please advise how to make these in the oven or on the stovetop? Would greatly appreciate any suggetions, THANKS!
Jen says
updated with oven directions 🙂
Roberta Hastings says
I really like your ideas. Why can’t you have a print option on your website? I like to compile my recipes in a book.
Jen says
HI Roberta, there are 2 print buttons – one just below the main title and one by the actual recipe – just to the top right of the title.
Nikki says
Made these last night. DELICIOUS, in fact I just some cold from the leftovers and still DELICIOUS!!! Thank you Jen I can always count on you when I’ve hit the cooking wall and looking for something new
Jen says
Awesome Nikki! I love that you made these already and thrilled they were such a hit, even cold 🙂 Thank you for your kind words too – so happy you are enjoying my recipes!
Carla says
I made them tonight. Oh my goodness. Were they delicious!!! My 12 yr old son who does not eat steak ate the whole thing!
Jen I anxiously look in my mail to see if you have posted another recipe because honestly everything I have made from your site turns out delicious. This is my favorite recipe site.
Thank you so much!
God bless you!!!
Jen says
Oh Carla, what an awesome comment, thanks for making my day! That is awesome that even your non-steak eater enjoyed these steak kabobs! I am so flattered and humbled to hear you look forward to my new recipes and that this is your favorite recipe site – I am actually typing this from my hospital bed and this comment was just what I needed. Thank you so much and God bless you and yours as well!
Tasha says
I agree with this everything I have made has been a hit in my house!!!!
Jen says
Thank you so much! That makes me SO happy!!
Svetlana says
Thanks Jen ! I can’t wait to eat this ! Just marinaded :). Easy to do and it’s look so delicious !!!!!!! Yammy 🙂 . I don’t know if I can wait till 4 the of July .
Jen says
Awesome, Svetlana, I hope you love them as much as us!
Jan says
This looks delicious. Can I use an electric George Foreman grill and get the same results?
Jen says
Hi Jan, I don’t have experience with a George Foreman grill but I imagine it should work well!
Nadine Bukovic says
Haven’t made kabobs for a while-going to the store get the ingredients this afternoon! Your recipes are always my favorite go-to things to make and this one looks really good!
Jen says
Hi Nadine, I am sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment! I am so flattered my recipes are your go-to recipes! I hope you loved this one too! xo
Mary says
I cannot find this marinade I have looked in so many stores and cannot find it I live in Texas close to Dallas
Jen says
Sorry Mary! You can order it online on Amazon.
Melinda says
Soooooo delicious 🙂 I made this with zucchini, red, green and yellow peppers, too. I would have never tried the Brazilian sauce before reading your recipe, but now it will be a staple for kabobs. Thanks so much.
Jen says
You are so welcome Melinda! I’m so happy you tried the Brazilian marinade and now its a new staple!
Jana says
Have you tried this as a sheet pan meal, meaning without skewering? I would assume it would bake the same, but curious to know if you’ve tried it.
Jen says
Hi Jana, I haven’t tried the sheet pan method but that is a great idea! The steak might take les time this way, so I’d check it closer to 8 minutes. Please let me know what ends up working for you!
Abi says
Hi Jen! Ran out of skewers but really want to make these. Do you think this will turn out fine if I put everything on a sheet pan and just flip halfway if I’m using the oven?
Jen says
Absolutely! The skewers just make them super easy to rotate so if you do it by hand it will have the same effect. Enjoy!
Abby says
HI! I just have a quick question about the time to marinade. Can I leave it in longer than 6 hours? I am hoping to put these in the fridge in the morning and have them ready to grill when I get home that night so it would be like 8-9 hours?
Jen says
Hi Abby, that should be okay but to be safe I would cut the steak into a little bit bigger pieces. You can even cut them into chunks and marinate then chop them into cubes when you get home. I hope that helps!
Laura says
Jen, we do not have the Brazilian marinade in our supermarkets. All of your recipes are so great I went ahead and ordered the 12 pack from Amazon. My confidence in your recipes was justified!!! We will have no problem using all 12 packs for these delicious kebabs. When I tell my family we’re having a “Carlsbad Cravings Surprise” for dinner they can’t get to the table fast enough! Thanks Jen.
Jen says
You made my day, thanks Laura! I’m thrilled – and relieved – that you loved this recipe and that the 12 pack of marinade won’t go to waste! It makes me so happy to know your family is loving my recipes! xo
Shannon says
This was absolutely amazing, much like your other dishes! Keep them coming Jen!
Jen says
Thanks so much Shannon, I’m thrilled you loved them! I’ll definitely keep them coming!
Debi says
Another delicious recipe from you (and this one is so easy)! I have made so many of your recipes. How do you do it every time!?! When I have a dinner party, I usually try out a new one of your recipes because I know it will get rave reviews. Thank you and keep them coming! 🙂
Jen says
Thanks so much for your kind comment Debi! I’m honored you’ve tried and loved so many recipes and trust them for your dinner parties! My recipes and site take a lot of time but I love it so much!
Julie says
This was SO good! It will be my go-to marinade for kabobs now. I added some cherry tomatoes and they were good too. I wish it wasn’t a packaged seasoning pack but the flavor is great!
Jen says
Thanks Julie, I’m so happy you loved it!
Marci says
Hi Jen,
Would it hurt the beef to marinate longer?
Also, as far as the veggies how long should they sit in the refrigerator to marinate?
Jen says
Hi Marci, I think it would be okay for up to 12 hours but I wouldn’t do any longer than that. The veggies are pretty indestructible so I’d marinate them at the same and for the same time as your beef. Enjoy!
David says
I’m a kidney transplant patient as well. The McCormick spice blend is mostly salt, too salty for a kidney pt. I used half and subbed in the non-salt ingredients, also adding garlic powder and whole peppercorns. F Will definitely make again, though.
Jen says
I’m so happy you were able to receive a kidney transplant David! Thanks for sharing your substitutions. I’m so happy the kabobs are a repeat!
Jennw says
Gonna have to try these again. I brain-farted and didn’t actually add all the ingredients to the marinade. Just the packet and what it calls for on the back of the packet. Still delicious and will add it to the list to try for real next time.
Jen says
Sorry for the late reply— I’m catching up on a backlog of comments, but I’m glad it turned out well anyway! I hope it goes great the next time you try it!
JennW says
WOW what flavor. I had seen that marinade packet in the store before and wondered about it. Now I’m bummed it took me this long to try it. It’s so good! Love this recipe and am going to make it for Sunday dinner.
Jen says
Better late than never! I’m so glad that you loved it!!