Steak Kabobs
Delicious and customizable steak kabobs that embody the spirit of summer grilling, ideal for gatherings and celebrations.
Ingredients
For the Kabobs
- 2 pounds sirloin steak, cut into 1 1/4 inch pieces
- 2 bell peppers, cut into 1 1/4 inch pieces, any color
- 1 red onion, cut into 1 1/4 inch pieces
- 1 zucchini, sliced
- ¼ cup olive oil
- to taste salt and pepper
For the Marinade
- ¼ cup soy sauce Use gluten-free if necessary
- 3 cloves garlic, minced
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice Can substitute with lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh ground pepper
Instructions
Preparation
- Cut the sirloin steak into 1 1/4 inch pieces.
- Chop the bell peppers, red onion, and zucchini into similar-sized pieces.
Soaking Skewers
- If using wooden skewers, soak them in water for at least 30 minutes.
Making the Marinade
- Combine olive oil, soy sauce, minced garlic, Worcestershire sauce, lemon juice, red wine vinegar, Dijon mustard, and fresh ground pepper in a bowl.
Marinating the Beef
- Place the cut steak in a gallon-sized Zip-loc bag and pour the marinade over it, ensuring all pieces are well-coated. Seal the bag and refrigerate for 3 to 6 hours.
Grilling Setup
- Preheat the grill to medium-high heat, around 450-500°F.
Seasoning Vegetables
- Drizzle the chopped vegetables with olive oil and season with salt and fresh ground pepper.
Assembling Kabobs
- Thread the marinated steak and vegetables onto the skewers in an alternating pattern.
- Discard the leftover marinade.
Grilling Kabobs
- Grill the kabobs for about 3-4 minutes on each side. Aim for a total cooking time of 12-15 minutes.
Notes
Serve with grilled corn, salad, or tzatziki sauce. Store cooked kabobs in an airtight container in the refrigerator for up to 3-4 days.