Shake up your weeknight dinner rotation with these easy air fryer beef kabobs. Each skewer is piled with tender steak and crisp vegetables, all marinated in a savory teriyaki sauce for a quick, flavorful meal.
Steak is delicious, but using an outdoor grill isn’t always practical. Cooking steak on the stovetop can be messy, and the air fryer offers a cleaner, faster alternative that still yields juicy results.
The air fryer is one of my favorite kitchen tools. It’s easy to use, requires minimal ingredients for many recipes, cooks quickly, and cleans up with less fuss than many other methods.
I had extra skirt steak to use and decided to make beef kabobs in the air fryer. I used peppers and onions here, but you can customize the skewers with the vegetables and fruits you prefer; some options are listed below.
I’ve also cooked other cuts in the air fryer with great success—filet mignon, flank steak, and Mongolian-style beef have all turned out juicy and flavorful. The air fryer excels at producing tender steak without the hassle of a grill.
Ingredients
- Skirt steak – about 1 1/2 pounds.
- Teriyaki sauce marinade – store-bought or your preferred homemade marinade.
- Yellow or red bell peppers – either work well.
- Onion – white onion is used here; red onion will add a sharper flavor.
- Green onions and sesame seeds – optional garnish.
- Red pepper flakes – optional for heat.
How to Make Air Fryer Beef Kabobs
Place the steak in a large bowl and pour in the teriyaki marinade. Add red pepper flakes if you like heat. Toss to coat and marinate for at least 30 minutes. If marinating longer, cover and refrigerate.
If you use wooden skewers, soak them in water for 15–20 minutes while the meat marinates to prevent burning.
Cut the peppers and onion into roughly 1-inch pieces. Remove the steak from the marinade and cut into 1-inch cubes. Reserve any remaining marinade to brush on the skewers before cooking.
Preheat the air fryer to 400°F (204°C).
Assemble the kabobs by threading a piece of pepper, a slice of onion, and a cube of beef, repeating the pattern until the skewer is filled. Leave a bit of space at each end to make the skewers easy to handle.
Lightly spray or grease the air fryer basket. Arrange kabobs in a single layer with a little space between them for air circulation. Brush or drizzle the reserved marinade over the skewers.
Air fry for 5 minutes, then flip the skewers and cook another 4–5 minutes, or until the meat reaches your preferred doneness (see temperature guide below).
Remove the kabobs, transfer to a plate, tent with foil, and let rest 5–10 minutes. Garnish with sesame seeds and chopped green onions before serving.
Tips for Making
- Let the steak sit at room temperature 20–30 minutes before cooking to promote even cooking.
- Trim wooden skewers if needed to fit your air fryer basket. Many baskets fit 6-inch skewers; larger units may accommodate 8-inch skewers.
- Yield depends on how full you pack each skewer.
- Leave a bit of space at the ends of each skewer to make them easy to pick up and flip.
- Sweet red, yellow, and orange bell peppers complement teriyaki well, but use whatever color you prefer.
- Avoid overcooking the steak to keep it tender.
- Metal skewers work fine and don’t need soaking; they are reusable and durable.
How long to cook beef kebabs in the air fryer
For medium, plan on about 10 minutes total cooking time (turn at the halfway point). Use a meat thermometer for accuracy. Internal temperature guide: Rare 120–125°F, Medium-rare 130–135°F, Medium 140–145°F, Medium-well 150–155°F, Well 160–165°F.
Recipe Variations
- Protein: Substitute top sirloin, tenderloin, or another lean steak. Chicken or shrimp also work well with this method and marinade.
- Vegetables: Zucchini and mushrooms are great on kabobs and pair nicely with teriyaki flavors.
- Fruits: Pineapple rings or cherry tomatoes add sweetness and color to the skewers.
What to Serve With Steak Kebabs
Serve these steak kabobs over steamed white or brown rice, or use lettuce leaves to make wraps. They also pair well with baked or diced potatoes for a heartier meal. Leftovers make great fillings for flour tortillas.
How to Store
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, on or off the skewers.
To reheat, warm in the air fryer at 350°F for a few minutes until heated through. If reheating in the microwave, remove the steak and vegetables from the skewers first for even heating.
Air Fryer Beef Kabobs
Equipment
- Air fryer
- Large bowl
- Brush
- 6-inch wooden skewers (or metal skewers)
- Meat thermometer
Ingredients
- 1 skirt steak (about 1.5 pounds)
- 1 cup teriyaki sauce marinade
- 2 medium bell peppers, any color
- 1 white onion
- Green onions and sesame seeds for garnish (optional)
- Red pepper flakes (optional)
Instructions
- Place the steak in a bowl and add the teriyaki sauce and red pepper flakes if using. Marinate a minimum of 30 minutes or up to 24 hours. Cover and refrigerate if marinating longer than 30 minutes.
- If using wooden skewers, soak them in water for 15–20 minutes while the meat marinates.
- Cut the onion and peppers into 1-inch pieces.
- Remove the steak from the marinade and cut into 1-inch pieces. Reserve the leftover marinade.
- Preheat the air fryer to 400°F.
- Assemble the skewers: pepper, onion, then steak, repeating until the skewer is full. Leave a little room at the end to make them easier to handle.
- Lightly grease the air fryer basket and arrange kabobs in a single layer with some space between each.
- Brush or drizzle the reserved marinade over the kabobs.
- Cook the skewers for about 10 minutes for medium, turning at the halfway point.
- Transfer kabobs to a plate, tent with foil, and let rest 5–10 minutes.
- Garnish with sesame seeds and chopped green onions if desired. Serve with rice or lettuce wraps.
Notes
- Confirm that 6-inch skewers fit your air fryer; trim if necessary.
- Let steak sit at room temperature 20–30 minutes before cooking for best results.
- Use a meat thermometer to check doneness: Rare 120–125°F, Medium-rare 130–135°F, Medium 140–145°F, Medium-well 150–155°F, Well 160–165°F.
- Store cooled leftovers in an airtight container for 2–3 days. To reheat in the air fryer: 350°F for a couple of minutes until warmed through. If using the microwave, remove food from skewers first.
Nutritional Estimate
Nutritional information is an estimate; verify independently if needed.