Name: Steak Kabobs | Easy Grilled Skewers for Dad’s Cookout
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 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

Description

These Steak Kabobs are packed with vibrant flavors and simple ingredients, making them an ideal choice for a quick and tasty cookout. Sirloin steak is marinated in a delightful mix of olive oil, soy sauce, and spices, then skewered with bell peppers and onions for a satisfying meal that’s perfect for outdoor grilling.

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

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Instructions

In a bowl, mix all marinade ingredients together.
Cut steak into 1½-inch cubes and add to a zippered plastic bag with marinade. Seal the bag, removing excess air, and refrigerate for 2 to 8 hours.
If using wooden skewers, soak them in water for at least 1 hour to prevent burning on the grill.
Slice bell peppers and onions into 1½-inch pieces and toss in a bowl with 2 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Assemble kabobs by threading 4 pieces of steak interspersed with veggies on each skewer, doubling the onion pieces for thickness.
Grill kabobs for 10 to 12 minutes, turning regularly until the beef reaches an internal temperature of 140 to 145 degrees F and veggies are tender and slightly charred.
Serve on a platter, garnished with parsley if desired.

Notes

For a spicier kick, consider adding some chili flakes to the marinade.
If you’re short on time, marinating for even 30 minutes can enhance flavor.
Always ensure the skewers are thoroughly soaked if wooden, to prevent burning.

Nutrition

Serving Size: 1 kabob
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg