Steak Kabobs with Colorful Vegetables Recipe

Introduction

Steak kabobs are a flavorful and colorful way to enjoy tender, marinated beef grilled to perfection. Packed with vibrant vegetables and a zesty marinade, this dish is perfect for summer cookouts or a satisfying weeknight meal.

Ingredients

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• 1 ½ pounds top sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 8 ounces button mushrooms
• 1 red onion, cut into 1-inch pieces
• 8 metal skewers

Instructions

1. Step 1: In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper to create the marinade.
2. Step 2: Place the steak cubes in the bowl with the marinade or transfer both to a large Ziploc bag, ensuring the meat is fully coated. Refrigerate for at least one hour to tenderize, or up to 8 hours for deeper flavor.
3. Step 3: Thread the marinated steak and vegetables alternately onto the metal skewers, leaving a little space between pieces for even cooking. Brush the kabobs with some of the leftover marinade and discard any remaining marinade.
4. Step 4: Preheat your grill to high heat. Grill the kabobs for 8 to 10 minutes, turning every couple of minutes, until the steak reaches your desired doneness.
5. Step 5: Remove the kabobs from the grill using tongs and let them rest for 5 minutes before serving to allow juices to redistribute.

Tips & Variations

• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
• For extra smoky flavor, add a sprinkle of smoked paprika to the marinade.
• Substitute sirloin with ribeye or flank steak for a richer taste.
• Use a mix of colorful vegetables like zucchini or cherry tomatoes for variety.

Storage

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or oven to avoid overcooking the meat. Avoid microwaving as it can dry out the steak.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use wooden skewers instead of metal?

Yes, you can use wooden skewers, but be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.

How do I know when the steak is done?

Grill the steak kabobs for 8 to 10 minutes, turning frequently. For medium-rare, aim for an internal temperature of about 135°F (57°C). Use a meat thermometer for best results.

Steak Kabobs with Colorful Vegetables Recipe

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★★★★★

4.8 from 79 reviews

• Author: Simon
• Total Time: 1 hour 25 minutes
• Yield: 8 kabobs 1x

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Description

These flavorful Steak Kabobs are marinated in a savory blend of olive oil, soy sauce, garlic, and spices before being grilled to juicy perfection alongside colorful bell peppers, mushrooms, and red onion. Perfect for a summer barbecue or a quick weeknight dinner, these kabobs deliver a delicious and satisfying meal with tender, char-grilled steak and vibrant vegetables.

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Ingredients

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Marinade

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

Main Ingredients

• 1 ½ pounds top sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 8 ounces button mushrooms
• 1 red onion, cut into 1-inch pieces
• 8 metal skewers

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Instructions

1. Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, minced garlic, brown sugar, paprika, onion powder, dried oregano, salt, and black pepper until well combined.
2. Marinate the Steak: Place the cubed top sirloin steak into the bowl with the marinade or transfer both to a large Ziploc bag. Ensure the meat is completely covered with the marinade, then refrigerate for at least 1 hour to tenderize, or up to 8 hours for more flavor absorption.
3. Assemble the Kabobs: Carefully thread the marinated steak cubes alternately with red bell pepper pieces, yellow bell pepper pieces, button mushrooms, and red onion pieces onto the metal skewers. Leave a small space between pieces to ensure even cooking. Lightly brush the skewers with some of the reserved marinade and discard any leftover marinade.
4. Grill the Kabobs: Preheat the grill to high heat. Place the kabobs on the grill and cook for 8 to 10 minutes, turning every couple of minutes to cook evenly. Adjust cooking time depending on your preferred level of doneness.
5. Rest and Serve: Use tongs to remove the kabobs from the grill. Allow the meat to rest for 5 minutes before serving to retain juices and maximize flavor.

Notes

• Metal skewers are recommended as they conduct heat, helping to cook the kabobs evenly from the inside out.
• Soaking wooden skewers in water for at least 30 minutes before grilling can prevent them from burning, if metal skewers are not available.
• To ensure even cooking, cut all vegetables and meat into uniform 1-inch pieces.
• The marinade doubles as a basting sauce, but any leftover marinade should be discarded to avoid contamination from raw meat juices.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Keywords: steak kabobs, grilled kabobs, steak marinade, summer barbecue, grilled skewers, sirloin steak recipe