Grilled Steak Kabobs
If you love grilled steak and vegetables, these grilled steak kabobs are for you. Sirloin steak is marinated and skewered with fresh vegetables making this a healthy, flavorful summer dinner idea!
Equipment
- Grilling Tongs These stainless steel grilling tongs by OXO are perfect for quick grilling.
- Mini Whisk Perfect for mixing marinades, dressings and any other small-batch mixture.
- Santoku Knife This 7" santoku knife is idea for cutting thick cuts of meat. Comes with a bonus 5" knife. Sold through Macy's and at an AMAZING price I've never seen anywhere!
Ingredients
- 2 lb. lean sirloin cut into 1" cubes
- 1 red onion cut into 1" pieces
- 1 pint whole white or baby bella mushrooms, cut into 1" pieces
- 3 bell peppers any color, cut into 1" pieces
Steak Kabob Marinade:
- 1/3 cup balsamic vinegar
- 1/3 cup avocado oil or olive oil
- 1/4 cup Worcestershire sauce
- 3 Tablespoons honey
- 2 teaspoon minced garlic 2-3 cloves
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground pepper
Instructions
- Marinate steak: cut and trim the sirloin steak into 1" cubes. Place into a gallon-sized resealable plastic bag.
- Mix the marinade by whisking together the vinegar, oil, Worcestershire, honey, garlic, garlic salt and pepper. Whisk well until the honey is well dissolved. Pour 1/2 cup of the marinate into a separate container, to reserve for brushing when the kabobs are grilling. Pour the rest of the marinade over the cubed steak into the plastic bag. Seal and refrigerate for 6 hours or up to 24 hours.
- If using wooden skewers, soak the skewers in water for a minimum of 30 minutes before assembling the kabobs. Metal skewers do not need soaking.
- When ready to assemble the kabobs, place cubed vegetables into bowls. Remove marinated steak from refrigerator. Alternate vegetables and steak pieces on the soaked skewers. Discard any remaining marinade that has been in contact with the raw meat.
- Preheat outdoor grill or indoor grill pan to medium heat (outdoor grill, heat to approximately 375-400 degrees). Place skewers on the hot grill grates, rotating/turning the kabobs every 2-3 minutes. Brush the skewers with the reserved marinade when turning the kabobs. Cook for 8-10 minutes total for medium doneness.
- Let rest for 5-10 minutes before serving.
Notes
Marinade time: if you are short on time, even marinating the steak for 30 minutes will add some nice flavor to the steak.
If you want to brush the kabobs with marinade, be sure to reserve 1/2 cup of the marinade. Pour the rest of the marinade over the raw, uncooked meat. Using reserved marinade (sauce that does NOT come into contact with raw meat) is the best practice of food safety. Any marinade that comes into contact with the raw meat should be discarded once done marinating.
Refrigerate any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1skewerCalories: 425kcalCarbohydrates: 16gProtein: 32gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 15gCholesterol: 104mgSodium: 251mgFiber: 2gSugar: 11g
Tried this recipe?Let us know how it was!