Steak Kabobs
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.
Servings: 4
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, cut into 1-inch cubes
- 1 medium red onion, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces (or any color bell pepper)
- 8 ounces white mushrooms, halved
- 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
- 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. (Remove the reserved marinade from the refrigerator about 30 minutes before making kabobs, in case the oil has solidified.)16 ounces boneless sirloin steak, cut into 1-inch cubes
- If using wooden kabobs, soak in water for at least 30 minutes ahead of time.8 to 10 wooden skewers, soaked in water, 10 to 12 inches long
- 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 (discard used marinade). Alternately thread steak, onion, bell pepper, and mushrooms onto skewers.1 medium red onion, cut into 1-inch pieces, 1 yellow bell pepper, cut into 1-inch pieces, 8 ounces white mushrooms, halved
- 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
Serving: 2skewers | Calories: 345kcal | Carbohydrates: 14g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 69mg | Sodium: 1089mg | Potassium: 828mg | Fiber: 2g | Sugar: 7g | Vitamin A: 76IU | Vitamin C: 60mg | Calcium: 72mg | Iron: 3mg
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