Description
These Steak Kabobs burst with flavor and are easy to prepare, featuring tender sirloin, colorful peppers, and a zesty marinade, perfect for summer cookouts.
Ingredients
Scale
- ⅓ cup olive oil
- ¼ cup less sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons minced garlic
- 2 teaspoons smoked paprika
- 1 teaspoon dried crushed rosemary
- ½ teaspoon fine ground sea salt
- ½ teaspoon freshly ground black pepper
- 2 pounds top sirloin steak
- 3 large bell peppers, assorted colors
- 1 large red onion
- 2 tablespoons olive oil, plus additional as needed for brushing the grill
- ¼ teaspoon fine ground sea salt
- ¼ teaspoon freshly ground black pepper
- 12 wooden or metal skewers, about 10 to 12 inches long
- parsley, optional for garnish
Instructions
- Combine all marinade ingredients in a bowl.
- Slice the steak into 1½-inch cubes and transfer to a zippered plastic bag. Add the marinade and coat the meat well. Seal the bag and marinate in the refrigerator for 2 to 8 hours.
- If using wooden skewers, soak them in water for at least 1 hour.
- Slice the peppers and onion into 1½-inch pieces. Toss with 2 tablespoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Assemble the kabobs by threading 4 pieces of steak alternated with the veggies onto the skewers.
- Grill the kabobs for 10 to 12 minutes, turning frequently, until the steak reaches 140 to 145 degrees F and vegetables are tender and charred.
- Transfer to a platter, garnish with parsley if desired, and serve.
Notes
For extra flavor, consider marinating the steak overnight.
Make sure to cut the vegetables and steak into similar sizes for even cooking.
If using metal skewers, there’s no need to soak them.
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg