Grilled Steak Kabobs
Whether you're hosting a backyard cookout, planning a casual dinner with friends, or just craving something smoky and satisfying, these kabobs always hit the spot.
Equipment
- Grill or Grill Pan
- Sharp Knife
- Cutting board
- Mixing Bowl
- Tongs
- Skewers
- Meat thermometer (optional)
Ingredients
For the Steak Kabobs
- 1 ½ pounds sirloin steak cut into 1 ½-inch cubes
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 red onion cut into chunks
- 1 zucchini sliced into thick rounds
- 8 –10 wooden or metal skewers
For the Marinade
- ¼ cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Step 1: Prep the Steak and Veggies
- Start by trimming any excess fat from your sirloin steak and cutting it into 1½-inch cubes. Aim for even sizes so they cook at the same rate.
- Wash and chop the bell peppers into large chunks. Do the same for the red onion and zucchini. Keep the pieces around the same size as the steak for even grilling.
- Pro Tip: If you’re prepping ahead, you can store chopped veggies in a zip-top bag in the fridge until you're ready to assemble.
Step 2: Make the Marinade
- In a medium mixing bowl, combine the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper.
- Whisk well until everything is fully blended and slightly thickened.
- Pro Tip: Whisk vigorously for 30 seconds to make sure the mustard emulsifies with the oil and vinegar—this helps the marinade coat the steak better.
Step 3: Marinate the Steak
- Place the steak cubes in a large zip-top bag or a shallow dish.
- Pour the marinade over the steak, making sure all pieces are well coated.
- Seal the bag (or cover the dish) and refrigerate for at least 1 hour, preferably 4–6 hours for maximum flavor.
- Pro Tip: Don’t marinate for more than 24 hours or the acid can start to break down the texture of the meat too much.
Step 4: Soak the Skewers (If Using Wooden Ones)
- About 30 minutes before grilling, soak your wooden skewers in a bowl of water. This prevents them from burning on the grill.
Step 5: Assemble the Kabobs
- Remove the steak from the marinade and shake off any excess (but don’t rinse!).
- Thread the steak, peppers, onion, and zucchini onto the skewers, alternating for color and even spacing. Leave a bit of room between each piece so heat can circulate.
- Pro Tip: Place a chunkier veggie like bell pepper at the ends of each skewer—it helps “lock in” the ingredients so they don’t slide off while grilling.
Step 6: Preheat and Grill
- Preheat your grill or grill pan over medium-high heat. Brush lightly with oil if needed.
- Place the kabobs on the grill and cook for 8–10 minutes, turning every 2–3 minutes so each side gets a nice char.
- Check for doneness: steak should be cooked to your preferred level (135°F for medium-rare, 145°F for medium).
- Pro Tip: Avoid over-flipping. Let each side get a bit of sear before turning—that’s where the flavor builds.
Step 7: Rest and Serve
- Once grilled, transfer the kabobs to a plate and let them rest for 5 minutes. This helps the juices redistribute for tender bites.
- Serve with rice, flatbread, or a simple salad—and don’t forget a drizzle of any extra marinade (just be sure to boil it first if using as a sauce).
- Pro Tip: Want extra flavor? Sprinkle with a touch of sea salt or a squeeze of fresh lemon just before serving.
Notes
Nutritional Value (Per serving, estimated)
- Calories: ~350–400 kcal
- Protein: 30–35g
- Fat: 22–25g
- Carbohydrates: 8–10g
- Fiber: 2–3g
- Sugar: 4–5g
- Sodium: ~800–900mg