Grilled Skirt Steak Skewers

Ah, Memorial Day Weekend, that time of year in which you dust off the grill, vacuum out the cobwebs, scare away any critters who have taken up residence over the winter (including one black widow, yikes!), clean the grates, turn on the gas, and realize your starter doesn’t work. So you use a match, and for some reason that grill. Will. Just. Not. Get. Hot. Enough.

So you start over with the Weber and some charcoal, and grill a batch of beautiful skirt steak skewers that were marinating the whole time you were futzing with the equipment. And they are so perfect and delicious that you don’t care about the broken starter that needs to get fixed or your close call with a black widow. Like a Homer Simpson thought bubble, all you can think about is steak so goooooood.

Why is skirt steak in particular so good, and so perfect for grilling threaded on skewers? Let me show you:


It’s the fat, of course. Skirt steak is much fattier than, say, flank steak. The way that the fat is marbleized throughout the meat results in a cut that is much more flavorful, and more forgiving when you cook it. Unlike flank steak, which because it’s so lean needs to be cooked rare or it gets too dry, skirt steak can be cooked all the way through without suffering. You still need to cut the steak across the grain when you cut your strips, but the steak will be tender and flavorful because of the fat.


Grilled Skirt Steak Skewers Recipe

  • Prep time: 1 hour
  • Cook time: 20 minutes
  • Yield: Serves 6 to 8


Marinade ingredients

  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 Tbsp red wine vinegar
  • 1-inch piece of ginger, sliced
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon freshly ground black pepper

Other ingredients

  • 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
  • Olive oil for grill grates
  • 25-30 bamboo or wooden skewers for grilling


1 Place bamboo or wooden skewers in a dish, cover with water to soak.

2 Place all marinade ingredients in a small bowl, stir to combine. Set aside.

grilled-skirt-steak-skewers-1 grilled-skirt-steak-skewers-2 grilled-skirt-steak-skewers-3 grilled-skirt-steak-skewers-4

3 Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak that goes up and down. Cut the steak into segments (along the grain of the meat), about 6 to 8-inches long. Then, with each segment, turn the segment so the grain of the meat runs in a line from left to right, and cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain.

4 Place the steak slices in a non-reactive bowl or casserole dish. Toss with the marinade to coat. Chill and marinate for at least 30 minutes, up to 2 hours.

grilled-skirt-steak-skewers-5 grilled-skirt-steak-skewers-6

5 Preheat your grill, whether charcoal or gas, for high-direct heat. While the grill is preheating, thread the marinated skirt steak strips onto your pre-soaked skewers.

6 When ready to grill, brush the grill grates with olive oil (helps to fold a paper towel, soak the towel in olive oil, and use long handled tongs to hold the soaked paper towel and spread oil on the grates). You know your grill is hot enough when you can only stand to hold your hand 1 inch above the grill grates for one second. Working in batches if necessary, lay the skirt steak skewers on the hot grill grates, perpendicular to the grates. Grill for 3 to 4 minutes per side, until cooked through. Remove from grill and let sit for a few minutes before serving.

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Grilled Skirt Steak Skewers


  1. Jen Kopczyk

    This made me hungry. Instantly hungry lol! I love anything steak. I will be making these for sure. At least using the marinade

  2. Renee

    Oh, yummy! Thanks for sharing this recipe and the directions on how to cut the steak. Fresh ginger is a good addition to the marinade!

  3. Rita

    Simple. Do-able. Tasty. Thanks!

  4. Kary

    Elise, that photo is pure awesome!

  5. Earl

    Reminder that it’s BBQ time again!

  6. Carmen

    Hello from Argentina!!!! Here in our country we use very often eat these kind of meat rosted, its delicious with a fresh salad.
    Thanks for share the beauty recipes!!!!

  7. Carmen

    I forget to add another commentary: we call the meat ENTRAÑA

  8. Sylvia Nightingale

    Do you know….I have never seen a skirt steak anywhere in the supermarket meat counters? And flank steak? More expensive than rib-eye steak!
    What could you substitute to get the same (or close) result? This sounds so good.

  9. Karen

    I always love everyone’s enthusiasm when a new and fabulous recipe is posted by Elise but I just wish more people would wait to try the recipe…. and then post their thoughts.

    • A reader

      Meh! Commenting is a simple pleasure that people enjoy. If you’re bothered by the quality of the comments, don’t read them.

      Elise, very nice photo!

    • Sandy S

      Before I go on, please know that I do not know Elise and have only been visiting this website for about 1 1/2 years. I enjoy it and the posts very much.
      It is my impression that websites and blogs more or less live by the number of clicks and posts that they get. Google and other browsers and entities continually monitor sites to determine how high they will be listed and thus, how easy they will be to find. When the site is in a big category like ‘recipes’ that can be full of pretty stiff competition. So please enjoy the terrific site Elise has put together and encourage others to ‘speak-up’ about whatever it sparks for them, including enthusiasm of whatever kind. The pictures alone are done with such skill, it is no wonder that people want to comment!

  10. Kathleen

    Then I will say I’ve never been disappointed by any of Elise’s recipes. I love to browse when I need some kitchen inspiration.

  11. Carol at Wild Goose Tea

    I identified with the mechanical problem with the grill versus the intense longing for grilled steak skewers. Frustrating—but success was to be had! We won’t go there with the spider—-yikes. Good pictures for slicing instructions. This is also reminding me I am out of wood skewers. Lol

  12. Diane

    This will definitely be on the menu in the near future. Elise, every single recipe of yours that I have ever made has been a complete hit not just with me, but with the whole family. That goes even for the ones I wasn’t quite sure about: they became favorites! (Like the Brazilian fish stew. Yum.) Thanks for sharing your recipes & for giving ingredient options & answers to questions.

  13. peggy

    we were invited to a potluck “bring your own meat to grill” this weekend…
    I brought these, with plenty to share. Delish!
    We were very popular!!

    thanks Elise.

  14. Marion Olson

    That photo of the skewers over the coals ranks right up there with the best food porn. What a gorgeous combination of colors!!

    Ask your butcher in the supermarket if they have any skirt steak. I’ve found they have a lot of less-known cuts if you ask. I wish I’d seen this recipe yesterday, before I went to a new local farm market. I saw skirt steak in their case but didn’t know what to do with it. It’s about 20 miles away, but I’ll be going back.

  15. Pinch Of Lime

    These look delicious! I’ve never had skirt steak and this looks like the perfect recipe to try for the first taste. Awesome!

  16. Adrian C.

    Hi Elise:

    I’m from Mexico. I’ve been following your recipes for over two years now. I just want to say: THANK YOU! I’m so grateful that you take your time to post such amazing recipes and share them with us. Every Sunday my wife asks me: “What are we eating today?” and I just answer: “Let’s ask Elise”. Yesterday we made the grilled skirt steak skewers… WOW! That marinade was awesome! We ate them with a side of wild mushrooms, wild rice and asparagus, just amazing.

    Cooking your recipes actually makes me happy. I will always be thankful for that.


  17. Pat

    Beautiful post, Elise! I know they are delicious as I have used skirt steak to make them marinated, skewered and grilled. Yes, skirt steak is the best! :)

  18. owen woodard

    I am having a problem finding skirt steak in my markets is there another name for this meat? I have seen meats that look like your photos called chicken steaks would this be the same ?

    • Elise

      Hi Owen, I’m sorry you are having a tough time finding skirt steak. I’m guessing that chicken steaks are steaks that you could use to make chicken-fried steak. It’s not the same. You might try a Mexican market if you have one in your area. They will likely have skirt steak.

    • eugeniakukla

      Owen, we have the same issue. One meat market suggested teres major and we really enjoyed that cut. Hope you can locate this in your area.

  19. Mary Frances

    Absolutely mouth-watering! Thanks for the all the steak tips.

  20. Veronica

    I just recently discovered your recipes, wonderful! Yummmmmm…..

  21. Caralyn

    These were amazing. I actually made one batch with the skirt steak and one with thin sliced chicken breast. They both were good but the steak absorbed more flavor. I will definitely be making this again! Thanks!

  22. Janice

    Hi Elise-
    My family and I have enjoyed your recipes for many years. This got RAVE reviews by all (a feat in and of itself)! The meat is tender and soooo tasty! The marinade and the tender cut of the meat make all the difference. This is now a weekly request in my household!

  23. eugeniakukla

    I called several meat markets here in Missouri, and no fortune with skirt steak. however one meat market on the north part of town carries teres major. He said he sells it quickly. We tried that portion with your recipe. Awesome cut, awesome flavor. Will make this recipe again!!

  24. Natasha of

    This looks amazing! I love that last picture; so mysterious and gorgeous and yummy! Pinning! :)

  25. Janet

    this recipe is simple and delicios

  26. JHW

    This was outstanding. Thanks for the fantastic recipe.

  27. DebH

    Elise, my family loved this recipe! Later on last night my husband asked if I was making more because he wanted it as a snack! Every recipe I’ve tried so far has been a hit!

  28. Karen

    Would any steak sliced this way work?

    • Elise

      Hi Karen, if you can see a grain in a steak, you should always cut across it. That will help tenderize the meat. As for using any cut for this particular recipe? You can try it, but skirt steak works the best. The fat marbling helps keep the steak wonderfully tender and juicy.

  29. Karen

    Thank you Elise. Will have to remember that!

  30. Amber

    Making this again tonight. Elise, would it be ok to marinate the steak for more than 2 hours, or would that break down the meat too much?

    • Elise

      Hi Amber, you can marinate it overnight if you want! The steak will be fine. There’s only a tablespoon of vinegar in the marinade and it’s acid that breaks down the meat.

  31. Teri

    Tried this recipe for my first time making Kabobs and my family and I loved them! They were definitely a Labor Day Hit!!! Thanks for sharing.

  32. Erin

    I made these a few months back for the 1st time and they were a huge hit! So much so … that my husband requested them for Christmas dinner instead of our usual prime rib roast. Now don’t get me wrong … we still love a good prime rib but what better way to tease our New England friends than by showing them our outdoor grilled Christmas dinner. Love this recipe JUST the way it is! Delicious … you cannot go wrong with this one! Merry Christmas :)

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