Steak Kabobs with Vegetables (Printable View)
Marinated beef cubes and bell peppers threaded on skewers, grilled until browned and tender-crisp.
# What You Need:
→ Meat & Marinade
01 - 1.5 pounds sirloin steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons fresh lemon juice
05 - 2 garlic cloves, minced
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon honey
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon kosher salt
→ Vegetables
11 - 1 large red bell pepper, cut into 1.5-inch pieces
12 - 1 large yellow bell pepper, cut into 1.5-inch pieces
13 - 1 large red onion, cut into wedges
14 - 1 medium zucchini, sliced into 1/2-inch rounds
15 - 8 ounces cremini or button mushrooms, stems trimmed
# How To Make It:
01 - Combine olive oil, soy sauce, lemon juice, minced garlic, Worcestershire sauce, honey, dried oregano, black pepper, and kosher salt in a large bowl. Whisk thoroughly until well blended.
02 - Add the cubed sirloin steak to the marinade. Toss until all pieces are evenly coated. Cover and refrigerate for a minimum of 1 hour and up to 4 hours for optimal flavor infusion.
03 - Set a grill or grill pan to medium-high heat, reaching approximately 400°F.
04 - Thread marinated beef cubes and vegetables alternately onto skewers, distributing ingredients evenly for uniform grilling.
05 - Arrange kabobs on the grill. Cook for 10 to 12 minutes, rotating every 2 to 3 minutes, until beef is nicely browned and vegetables are cooked to a tender-crisp texture.
06 - Remove kabobs from the grill and allow them to rest for 2 to 3 minutes before serving for optimum juiciness.
# Expert Advice:
01 -
- It&s the kind of dish you can freestyle with whatever veggies are in your fridge—no stress, just good taste.
- I kept making these because the marinade turns budget steak into something that tastes like a splurge.
02 -
- If you skip soaking wooden skewers, they&ll burn faster than you think and leave your kabobs on the grates.
- Piling the steak pieces too tightly keeps them from getting that irresistible crust—leave a little space for each cube.
03 -
- Pat your steak dry with paper towels before marinating to help the marinade cling better and reduce flare-ups on the grill.
- I always salt my veggies just before grilling for an extra layer of charred flavor.