Steak Kabobs with Veggies (Print version)
Marinated sirloin and crisp veggies on skewers, grilled until charred and juicy, ideal for weeknight or backyard meals.
# What goes in:
→ Meat
01 - 1.5 lbs sirloin steak, cut into 1.5-inch cubes
→ Marinade
02 - 1/3 cup olive oil
03 - 1/4 cup gluten-free soy sauce
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons Worcestershire sauce
06 - 2 cloves garlic, minced
07 - 1 tablespoon brown sugar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
10 - 1 large red bell pepper, cut into 1.5-inch pieces
11 - 1 large green bell pepper, cut into 1.5-inch pieces
12 - 1 red onion, cut into chunks
13 - 8 oz button mushrooms, cleaned and halved
14 - 1 medium zucchini, sliced into thick rounds
# Cooking steps:
01 - In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, brown sugar, dried oregano, and black pepper until well combined.
02 - Place the cubed sirloin steak into a large resealable plastic bag or shallow dish. Pour the marinade over the steak, seal or cover tightly, and refrigerate for 1 to 2 hours.
03 - Set your outdoor grill or grill pan to medium-high heat and allow it to preheat fully before cooking.
04 - Thread the marinated steak cubes and prepared vegetables onto skewers, alternating between meat and different colored vegetables for an appealing presentation.
05 - Place the assembled kabobs on the preheated grill and cook for 10 to 15 minutes, turning every few minutes, until the steak reaches your desired doneness and the vegetables are lightly charred.
06 - Remove the kabobs from the grill and let them rest for 5 minutes before serving hot.
# Tips from flavorandfeast:
01 -
- The marinade doubles as a finishing glaze if you reserve a few tablespoons before it touches raw meat, giving you restaurant quality depth with zero extra effort.
- Colorful vegetables mean you get a complete meal on a single skewer, which somehow makes cleanup feel almost fun.
02 -
- Soak wooden skewers in water for at least 30 minutes before grilling, unless you enjoy the smell of burning wood more than you enjoy eating dinner.
- Reserve a few tablespoons of marinade before adding the steak so you can brush it onto the vegetables while grilling for an extra layer of flavor.
03 -
- Cut all vegetables slightly larger than the steak cubes so they take the same amount of time to cook without turning to mush.
- Let the cooked kabobs rest for the full five minutes because slicing into them early sends all that carefully built flavor running onto the cutting board instead of into your mouth.