Grilled Carne Asada Skewers – {Easy Summer Dinner}

I love my Carne Asada for taco night, but skewers are especially useful when I want dinner to feel a little more fun and summery. My version uses lean top sirloin and a homemade marinade with lime, orange, cilantro, garlic, and jalapeño, so there’s plenty of flavor without needing bottled marinade or added sugar.

These are especially handy for a Labor Day BBQ or end-of-summer cookout because most of the prep can happen before the grill is hot. I marinate the steak for a few hours, chop the vegetables, and then thread everything onto skewers when I’m ready to cook. Once they hit the grill, dinner moves quickly.

Top sirloin is my choice here because it’s easy to cut into even cubes and works well with quick, high-heat grilling. Add tortillas, salsa, guacamole, or one of your favorite summer sides, and you’ve got a fresh, filling meal that fits right into grilling season.

Before You Get Started

A few prep details will help the steak stay tender and make the skewers cook evenly.

• Top sirloin: Cut the steak into even 1-inch chunks. Top sirloin works especially well for skewers because it cooks quickly and stays tender when you don’t overcook it.
• Marinating time: I keep the marinating time for these skewers between 1 and 4 hours. This marinade contains fresh lime juice, orange juice, and vinegar, and those acidic ingredients work quickly on small 1-inch pieces of steak. A few hours gives the sirloin plenty of citrus, garlic, cilantro, and jalapeño flavor while keeping the texture firm and tender. Avoid going beyond 8 hours.
• Vegetable size: Cut the peppers and red onion into pieces close to the same size as the beef so everything cooks at a similar pace.
• Skewer choice: Soak wooden skewers before grilling so the exposed ends are less likely to scorch. Metal skewers can be used right away.

How to Make Grilled Carne Asada Skewers

The marinade does most of the flavor work, then the skewers need just a few minutes over a hot grill.

1. Marinate the Steak

Mix together the lime juice, orange juice, garlic, cilantro, jalapeño, white vinegar, olive oil, salt, and black pepper.

Add the cubed top sirloin and refrigerate for 1- 4 hours, then remove it from the marinade when you’re ready to assemble the skewers.

2. Assemble the Skewers

Season the bell peppers and red onion with salt and pepper.

Thread the steak, peppers, and onions onto the skewers, alternating the ingredients as you go.

Pro tip: Leave a little space between each piece instead of packing everything tightly together. This helps the steak and vegetables brown more evenly.

3. Grill the Carne Asada Skewers

Preheat the grill to medium-high heat. Remove the steak from the marinade and let the excess drip off.

Grill the skewers for about 8-10 minutes, turning every couple of minutes so the steak and vegetables brown evenly.

Cook the steak to your preferred doneness. For medium, aim for about 140-145°F.

Pro tip: Check the temperature in one of the larger steak pieces since smaller cubes may cook more quickly.

4. Rest and Serve

Transfer the skewers to a clean platter and let them rest for about 5 minutes before serving.

The short rest gives the steak juices time to settle before you start pulling everything off the skewers.

How to Make Carne Asada Skewers on a Grill Pan

An indoor grill pan is an easy option when outdoor grilling isn’t happening.

Preheat the grill pan over medium-high heat and lightly coat it with cooking spray or oil. Add the skewers in a single layer and cook for about 8-10 minutes, turning every couple of minutes until the vegetables are browned and the steak reaches your preferred doneness.

Work in batches if needed so the skewers have enough room to make good contact with the pan.

Recipe Tips and Tricks

A few small details can make a noticeable difference when you’re grilling steak kabobs.

• Use a bag for marinating: A resealable bag makes it easy to coat all sides of the steak with the citrus, garlic, cilantro, and jalapeño marinade.
• Keep the onion together: Thread red onion onto the skewer in small stacks of a few layers instead of individual pieces. They stay in place better as the onion softens.
• Adjust the jalapeño: Remove the seeds and membranes for a milder marinade, or leave some in if you like more heat.
• Try flat metal skewers: Flat skewers keep the steak and vegetables from spinning when you turn them on the grill.
• Set aside extra marinade first: If you want some marinade for serving, reserve it before adding the raw beef. Don’t reuse marinade that has been in contact with raw steak as a finishing sauce.
• Add different vegetables: Zucchini, mushrooms, or cherry tomatoes can work alongside the peppers and onions.
• Separate vegetables when needed: If you’re using vegetables with very different cooking times, put them on separate skewers so you can remove each one when it’s ready.
• Try charcoal for extra smoke: A charcoal grill gives the citrus-marinated beef a deeper smoky flavor, while a gas grill makes the heat easier to control.

What to Serve with Carne Asada Skewers

Keep the rest of the meal fresh and simple with Mexican-inspired sides that work especially well for summer grilling and a Labor Day BBQ.

• Guacamole: Creamy avocado, lime, cilantro, jalapeño, and red onion are a natural match for the citrusy grilled steak.
• Homemade Salsa Roja: A smoky red salsa adds fresh tomato and chile flavor for spooning over the steak or serving with warm tortillas.
• Easy Grilled Corn: Keep dinner outside with sweet corn cooked right alongside the skewers.
• Healthy Mexican Street Corn Salad: Sweet corn, Cotija, jalapeño, cilantro, and lime make a creamy summer side that fits right into a cookout menu.
• Spicy Cabbage and Corn Slaw: Crunchy cabbage and corn with jalapeño and lime give the grilled steak a cool, crisp side.
• Slow Cooker Mexican Rice: Tomato, garlic, onion, and cumin make this a hearty side when you want tortillas and rice on the table.
• Mexican Cauliflower Rice: Tomato, garlic, jalapeño, cumin, and lime make an easy vegetable-forward side.

You can also serve the skewers with warm tortillas and let everyone turn the steak and vegetables into tacos with salsa, avocado, and fresh lime.

Storage & Reheating

The steak and vegetables reheat well, and the leftovers are easy to turn into another meal.

• Storage: Remove the steak and vegetables from the skewers and store them in an airtight container in the refrigerator for 3-4 days.
• Freezer: Freeze the cooked steak for up to 2-3 months. The peppers and onions can also be frozen, but they’ll be softer once thawed.
• Reheating: Warm leftovers briefly in a hot skillet, on the grill, or in the microwave until heated through. Avoid cooking them much longer than necessary, so the steak stays tender.
• Leftovers: Remove the steak and vegetables from the skewers and turn them into another meal the next day. Chop them up for Steak Tacos, pile them over rice with black beans, corn, salsa, and avocado for a Southwest Steak Bowl, or tuck the steak and vegetables into a cheesy quesadilla. Leftovers also work well for nachos or a fajita-style salad!