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 simple to prepare. Featuring top sirloin, colorful bell peppers, and a savory marinade, they’re perfect for barbecues and outdoor gatherings!

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, combine all marinade ingredients.
Cut the steak into 1½-inch cubes, and place in a zippered plastic bag. Add the marinade, seal the bag after removing excess air, and refrigerate for 2 to 8 hours.
If using wooden skewers, soak them in water for at least 1 hour.
Slice the bell peppers and onion into 1½-inch pieces, toss them in a bowl with 2 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Thread the kabobs by alternating 4 pieces of steak with veggies. Double up the onions for thickness.
Grill the kabobs for 10 to 12 minutes, turning frequently, until the steak reaches 140 to 145°F and the veggies are fork tender and charred.
Transfer kabobs to a platter, garnish with parsley if desired, and serve.

Notes

Marinating the steak for several hours enhances the flavor.
For even cooking, cut all vegetables and meat into similar sizes.
Keep an eye on the grill temperature to avoid burning.

Nutrition

Serving Size: 1 kabob
Calories: 350
Sugar: 3g
Sodium: 580mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 29g
Cholesterol: 85mg