Grilled Steak Kabobs (Print version)
Tender marinated sirloin and colorful vegetables skewered and grilled until smoky and charred.
# What goes in:
→ Beef
01 - 1½ lbs sirloin steak, cut into 1½-inch cubes
→ Vegetables
02 - 1 red bell pepper, cut into 1½-inch pieces
03 - 1 yellow bell pepper, cut into 1½-inch pieces
04 - 1 red onion, cut into chunks
05 - 1 small zucchini, sliced into ½-inch rounds
06 - 8 oz button mushrooms, stems trimmed
→ Marinade
07 - ¼ cup olive oil
08 - 2 tbsp soy sauce (use gluten-free if needed)
09 - 1 tbsp Worcestershire sauce
10 - 2 tbsp fresh lemon juice
11 - 3 garlic cloves, minced
12 - 1½ tsp dried oregano
13 - 1 tsp smoked paprika
14 - ½ tsp black pepper
15 - 1 tsp salt
→ Garnish
16 - Chopped fresh parsley
17 - Lemon wedges
# Cooking steps:
01 - In a large bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, dried oregano, smoked paprika, black pepper, and salt until well combined.
02 - Add the sirloin cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, approximately 400°F. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
04 - Thread the marinated steak cubes, bell peppers, red onion, zucchini, and mushrooms onto the skewers, alternating ingredients to create colorful, even distribution.
05 - Place the kabobs on the preheated grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes, until the steak is browned and reaches your desired doneness and the vegetables are tender-crisp.
06 - Remove the kabobs from the grill and let them rest for 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges if desired.
# Tips from flavorandfeast:
01 -
- The marinade does all the heavy lifting, so you mostly just show up and grill.
- Everyone at the table picks their own skewer, which somehow makes dinner feel like a party.
02 -
- If you do not soak wooden skewers long enough they will catch fire, and you will learn this the dramatic way.
- Saving a few tablespoons of marinade before it touches raw meat gives you a basting brush that adds an extra layer of flavor during grilling.
03 -
- Pat the steak cubes dry with a paper towel before marinating so the seasoning actually adheres instead of sliding off.
- Let the kabobs rest after grilling, because cutting into them early sends all those good juices running onto the plate instead of staying in the meat.