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Image of grilled steak kabobs.

Grilled Steak Kabobs (Skewers) with Bacon

Tender grilled steak surrounded with smokey bacon and brushed with a flavorful glaze.
Course Beef main dish, Grilled meat
Cuisine American
Keyword grilled steak, steak kabobs,, steak skewers, tenderloin steak
Servings 2 servings
Calories 427kcal
Author Joe Boyle



  • 2 tbsp ketchup
  • 2 tsp light brown sugar substitute honey if desired
  • 2 tsp soy sauce
  • 2 tsp vinegar, I used white wine vinegar, but cider vinegar would be good too.
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • 2 tbsp worcestershire sauce
  • 2 cloves garlic, finely minced or 1 tsp garlic powder
  • pinch of salt


  • 12 oz. steak, cut into 1 1/4" to 1 1/2" pieces tenderloin or top sirloin
  • 3 slabs thick cut, smokey bacon, cut into 1 1/2" pieces about 4 1/2 oz.
  • salt and pepper



  • Mix all the glaze ingredients in a small bowl and stir well to dissolve the sugar. See notes.
  • Start your grill, gas or charcoal and heat to high temperature.
  • Thread bacon and beef onto skewers so that the bacon surrounds the beef. Lightly salt and pepper the kabobs, then brush with glaze.
  • Oil the grill's grate with vegetable oil. Place the skewers on the hot grill and cook for 2 to 3 minutes until the beef is nicely charred. Baste the beef with more glaze then turn onto the second side and cook for 2 more minutes. The beef should be medium rare, 135° to 140° when checked with an instant read thermometer.
  • Remove from the grill and coat a final time with the glaze. Serve hot.


  1. If you wish to marinate the beef prior to grilling, make a double batch of the glaze. Place beef chunks and marinade in a sealable plastic bag and refrigerate for 2 to 3 hours. 
  2. If using bamboo skewers, soak them well in water for 30 to 60 minutes. 
  3. I used 9 1/2" metal skewers and 2 were enough for the 3/4 pound of tenderloin.
  4. To get medium rare steak, the grill has to be quite hot. You will get a nice char in 2 to 2 1/2 minutes and the middle of the beef pieces will remain pink. If it takes longer to get a char, the beef will cook to medium or even medium well, (4 to 5 minutes per side).
  5. The bacon does not get cooked through but the edges will be browned. Cut off the browned edge and eat with a piece of steak...yum. Or finish cooking on a grate topper.
  6. The nutrition information is based on eating all of the bacon and using 1/4 of the glaze. So this is an estimate of the nutritional information.


Calories: 427kcal