Steak Kabobs (Printable)
Tender marinated sirloin and colorful vegetables skewered and grilled for a juicy, quick main.
# What You'll Need:
→ Beef & Marinade
01 - 1 1/2 lbs sirloin steak, cut into 1 1/2-inch cubes
02 - 1/4 cup olive oil
03 - 3 tablespoons gluten-free soy sauce
04 - 2 tablespoons fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon honey
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon kosher salt
→ Vegetables
11 - 1 large red bell pepper, cut into 1 1/2-inch pieces
12 - 1 large yellow bell pepper, cut into 1 1/2-inch pieces
13 - 1 large red onion, cut into wedges
14 - 1 medium zucchini, sliced into 1/2-inch rounds
15 - 8 ounces cremini or button mushrooms, stems trimmed
# How To Make:
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 evenly. 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. If using wooden skewers, ensure they have soaked in water for at least 30 minutes to prevent burning.
04 - Thread the marinated beef cubes and prepared vegetables alternately onto the skewers, distributing the ingredients evenly across each one.
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 nicely browned exterior and the vegetables are tender-crisp.
06 - Transfer the kabobs off the grill and allow them to rest for 2 to 3 minutes before serving to let the juices redistribute throughout the meat.
# Expert Tips:
01 -
- The honey soy marinade works like magic on budget friendly sirloin, turning it into something that tastes far more expensive than it is.
- Everything cooks on one skewer so there are almost no dishes to wash afterward.
02 -
- Do not skip the resting step or you will lose half the juices onto the cutting board the second you bite in.
- Soak wooden skewers in water for thirty minutes before grilling or they will catch fire and that is a very different kind of excitement.
03 -
- Pat the beef cubes dry with paper towels before marinating so the seasoning actually adheres instead of sliding off.
- Leave a tiny gap between pieces on the skewer so the edges char instead of steaming.