When you’re craving something smoky, juicy, and full of bold Mexican flavor, these Ancho BBQ Steak Skewers are just the thing!
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Made with tender strip loin steak, cherry tomatoes, and a rich homemade ancho-barbecue marinade, they’re packed with flavor in every bite.
Serve with a tall glass of this authentic horchata recipe, they are sure to impress!
Table of Contents
🥩 Ingredients for Ancho BBQ Steak Skewers
- strip loin steak
- cherry tomatoes
- olive oil
- Salt and pepper to taste
- For the marinade:
- ancho sauce (see recipe in the recipe card below)
- barbecue sauce (like Sweet Baby Ray’s)
- apple cider vinegar
- olive oil
- mustard
Optional Add-Ins:
- Red onion slices for color and sweetness
- Bell pepper chunks for crunch
- A dash of ground cayenne or chipotle powder for extra heat
👩🏼🍳 Step-by-Step Instructions
- Prepare the Steak:
Place the strip loin steak on a cutting board and trim any excess fat if needed. Cut it into equal-sized cubes, about 1 inch each. Season lightly with salt and pepper. - Make the Marinade:
In a mixing bowl, combine the ancho sauce, barbecue sauce, mustard, apple cider vinegar, and olive oil. Stir until smooth. Set aside 2 tablespoons of the marinade for basting later. - Marinate the Meat:
Add the steak cubes to the bowl with the marinade. Toss to coat well. Cover and refrigerate for at least 30 minutes to let the flavors soak in. - Assemble the Skewers:
Cut the cherry tomatoes in half. Thread the steak pieces and tomato halves onto skewers, alternating them for a colorful presentation. - Grill the Skewers:
Heat a grill pan (or outdoor grill) and lightly grease with oil. Place the skewers on the hot surface, leaving space between them so they cook evenly. - Cook and Baste:
Grill the skewers for 4-7 minutes on one side. Flip them, brush with the reserved marinade, and grill for another 4-7 minutes until the steak is seared and juicy. - Rest and Serve:
Remove the skewers from the heat and cover loosely with foil. Let them rest for a few minutes before serving to keep the juices in.
🙋🏻♀️ Frequently Asked Questions – FAQs
Yes! Top sirloin or ribeye work well too. Just make sure the pieces are evenly sized so they cook at the same rate.
You can use chipotle sauce or adobo sauce in a pinch, though the flavor will be slightly different. I also left the recipe for ancho sauce in the recipe card below.
Yes! You can marinate the steak the night before and assemble the skewers a few hours ahead. Just keep everything in the fridge until you’re ready to grill.
They pair perfectly with Arroz Mexicano, Frijoles Charros, or Elotes Mexicanos.
🔥 More Mexican Recipes For The Grill
- Carne Asada Street Tacos
- Mexican Burger
- Cebollitas Asadas
- Mexican Grilled Chicken Recipe
- Chipotle Carne Asada
These Ancho BBQ Steak Skewers are flavorful, juicy, and so easy to make. They bring together the smoky richness of ancho chiles and the sweet tang of barbecue sauce for the perfect grilled bite!
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Ancho BBQ Steak Skewers
Equipment
- wooden skewers
Ingredients
- 1 pound strip loin steak
- 6 cherry tomatoes
- 1 teaspoon olive oil
- Salt & pepper to taste
Marinade:
- ¼ cup ancho sauce see below for recipe
- ¼ cup barbecue sauce store bought like Sweet Baby Ray’s
- 1 teaspoon apple cider vinegar
- 1 teaspoon olive oil
- 2 teaspoon mustard
Instructions
- Soak wooden skewers in water.
- Place the steak on a cutting board. Cut into equal-sized cubes about an inch on each side. Lightly salt and pepper.
- Mix the ancho sauce, olive oil, mustard, apple cider vinegar, and barbecue sauce in a bowl until smooth.
- Set aside 2 tablespoons of the marinade for brushing during cooking.
- Coat the steak pieces with the marinade. Let sit for 30 minutes in the fridge.
- Cut the cherry tomatoes in half. Thread the steak pieces and tomato halves onto skewers.
- Heat the grill pan or grill to 375 degrees F.
- Grease the grate with oil. Place the skewers at some distance from each other.
- Cook for 4-7 minutes. Turn the kebabs over, brush them with the reserved marinade and continue to cook for another 4-7 minutes.
- Remove from heat. Cover with foil and let rest for a few minutes before serving.
Notes
Red onion slices for color and sweetness, Bell pepper chunks for crunch, A dash of ground cayenne or chipotle powder for extra heat Ancho Sauce Recipe:
- 4 ancho chile dried
- 4 cups water (divided)
- 8 garlic cloves
- ¼ piece cinnamon stick
- pinch cumin either whole or ground
- pinch oregano either whole or ground
- 3 tablespoon apple cider vinegar
- 1 ½ teaspoon salt
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