Steak Kabobs with Vegetables (Printable Version)
Marinated steak cubes and vegetables skewered and grilled until juicy, ready in about 30 minutes (plus marinating).
# What You'll Need:
→ Meat & Marinade
01 - 1.5 lbs sirloin steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tbsp soy sauce (gluten-free variety if needed)
04 - 2 tbsp fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tbsp Worcestershire sauce
07 - 1 tbsp honey
08 - 1 tsp dried oregano
09 - 1/2 tsp black pepper
10 - 1/2 tsp kosher salt
→ Vegetables
11 - 1 large red bell pepper, cut into 1.5-inch pieces
12 - 1 large yellow bell pepper, cut into 1.5-inch pieces
13 - 1 large red onion, cut into wedges
14 - 1 zucchini, sliced into 1/2-inch rounds
15 - 8 oz cremini or button mushrooms, stems trimmed
# Directions:
01 - In a large bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, Worcestershire sauce, honey, dried oregano, black pepper, and kosher salt until well combined.
02 - Add the sirloin cubes to the marinade and toss thoroughly to coat every piece. Cover the bowl and refrigerate for at least 1 hour or up to 4 hours for deeper flavor penetration.
03 - Set your grill or grill pan to medium-high heat, targeting approximately 400°F. Allow the grates to heat fully before placing any food.
04 - Thread the marinated beef cubes and prepared vegetables alternately onto skewers, distributing the colors and shapes evenly for balanced cooking and presentation.
05 - Place the assembled kabobs onto the hot grill. Cook for 10 to 12 minutes, rotating every 2 to 3 minutes, until the steak develops a charred exterior and the vegetables are tender-crisp.
06 - Transfer the kabobs off the grill and let them rest for 2 to 3 minutes to allow the juices to redistribute before serving.
# Expert Hints:
01 -
- The marinade doubles as a flavor bomb for the vegetables, so everything on that skewer tastes incredible, not just the beef.
- Cleanup is almost nonexistent since everything cooks on sticks and you can prep it all hours ahead of when your guests arrive.
02 -
- Overcooking is the one true enemy here because sirloin dries out fast past medium, so pull the skewers when the beef still has a slight give when pressed.
- Soaking wooden skewers for 30 minutes before grilling is not optional unless you enjoy the smell of burning wood mixed with your dinner.
03 -
- Pat the steak cubes dry with paper towels before adding them to the marinade so the seasoning actually penetrates instead of sliding off wet surfaces.
- Toss the vegetables in a teaspoon of olive oil and a pinch of salt separately before threading them so they get their own seasoning boost without diluting the beef marinade.