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 flavor and made with tender top sirloin, fresh vegetables, and a simple marinade. They’re perfect for a quick dinner or a fun cookout with friends and family!

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

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix together all marinade ingredients until well combined.
Cut the steak into 1½-inch cubes, placing them in a zippered plastic bag. Pour in the marinade, seal the bag, and refrigerate for at least 2 hours or up to 8 hours.
If using wooden skewers, soak them in water for at least 1 hour to prevent burning.
Cut bell peppers and onion into 1½-inch pieces, then toss with 2 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Thread the skewers by alternating 4 pieces of steak with the vegetables.
Grill the kabobs for 10 to 12 minutes, turning frequently, until the beef reaches 140 to 145 degrees F and the vegetables are tender and slightly charred.
Place kabobs on a platter, optionally garnish with parsley, and serve.

Notes

Marinating the steak longer enhances the flavor, so feel free to let it sit overnight.
Ensure the grill is preheated for even cooking.
Use assorted bell pepper colors for a vibrant presentation.

Nutrition

Serving Size: 1 kabob
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg