Steak Kabobs

5 from 1 vote

Steak kabobs are the ultimate easy summer dinner recipe, with chunks of beef sirloin and veggies marinated in a garlicky marinade, then grilled to perfection.

Prep Time15

Cook Time10

Marinating Time3

Total Time3 25

Course: Beef

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

For the Marinade:

¼ cup soy sauce (I use less sodium soy sauce)
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 cloves garlic, minced (see note)
1 tablespoon brown sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper

For the Kabobs:

16 ounces boneless sirloin steak
1 medium red onion
1 yellow bell pepper (or any color bell pepper)
8 ounces white mushrooms
8 to 10 wooden skewers, soaked in water, 10 to 12 inches long

Instructions

In a bowl or measuring cup, whisk together soy sauce, olive oil, vinegar, Worcestershire sauce, Dijon, garlic, brown sugar, thyme, salt, and pepper.
¼ cup soy sauce, ¼ cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 3 cloves garlic, minced, 1 tablespoon brown sugar, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
Cut the steak into 1-inch cubes. Place steak cubes in a large ziplock bag or shallow dish. Pour half of the marinade over beef, mix well, and marinate it in the refrigerator for at least 3 hours, or overnight for best flavor. Refrigerate the remaining marinade in a separate container to use later for basting.
16 ounces boneless sirloin steak
If using wooden kabobs, soak in water for at least 30 minutes ahead of time. Remove the reserved marinade from the refrigerator about 30 minutes before making kabobs, in case the oil has solidified.
8 to 10 wooden skewers, soaked in water, 10 to 12 inches long
Cut the red onion and bell pepper into 1-inch pieces, as evenly as possible. Slice the mushrooms in half if they're large, or keep them whole if they're on the smaller side.
1 medium red onion, 1 yellow bell pepper, 8 ounces white mushrooms
When ready to cook the kabobs, preheat the grill to medium-high heat (about 375 to 450ºF). Lightly oil the grates.
Remove steak from the marinade and discard the used marinade. Alternately thread steak, onion, bell pepper, and mushrooms onto skewers. If you prefer, you can grill the steak and vegetables on separate skewers.
Place skewers on the grill and cook for 8 to 10 minutes, turning once, brushing frequently with reserved marinade. Remove kabobs when the steak reaches desired doneness (125°F for medium-rare, 135°F for medium).

Video

Notes

Garlic: If you want a very mild garlic flavor in your marinade, leave the garlic cloves whole. To add more flavor, slice or mince the garlic. The smaller the pieces, the more garlicky flavor your marinade will have.
Basting tip: When basting the kabobs, start at the back of the grill, so that if there are any flare-ups, you won’t be reaching over them. Use a long brush if possible.
Variations: You could use a different cut of steak or a different meat, such as boneless skinless chicken or pork tenderloin. Other vegetables can be used, such as tomatoes, sliced zucchini or summer squash, eggplant, etc. Feel free to try different marinades if you happen to have a favorite.

Nutrition

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