Steak Kabobs Grilled Marinated (Printable Version)

Tender marinated sirloin cubes and colorful vegetables skewered and grilled until juicy; ready in about 32 minutes.

# What You'll Need:

→ Meat & Marinade

01 - 1.5 pounds sirloin steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tablespoons soy sauce (use gluten-free if required)
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 1.5-inch pieces
12 - 1 large yellow bell pepper, cut into 1.5-inch pieces
13 - 1 large red onion, cut into wedges
14 - 1 zucchini, sliced into 1/2-inch rounds
15 - 8 ounces cremini or button mushrooms, stems trimmed

# Method:

01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, Worcestershire sauce, honey, oregano, black pepper, and kosher salt.
02 - Add steak cubes to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
03 - Preheat grill or grill pan to medium-high heat, approximately 400 degrees Fahrenheit.
04 - Alternately thread marinated steak cubes and prepared vegetables onto skewers.
05 - Arrange skewers on the grill and cook for 10 to 12 minutes, rotating every 2 to 3 minutes until steak is browned and vegetables are tender-crisp.
06 - Remove skewers from grill and let rest for 2 to 3 minutes before serving.

# Chef's Tips:

01 -
  • The marinade does double duty tenderizing the beef and infusing it with flavors that get even better after a few hours in the fridge
  • Everything cooks together on one skewer so your protein and vegetables are done at the same time
  • These reheat beautifully for lunch the next day if you somehow have leftovers
02 -
  • Skip metal skewers if you plan to serve these straight from the grill to the plate because they retain heat and will burn fingers
  • Cut everything to roughly the same size so nothing ends up raw while something else is overcooked
  • The sugar in the honey and vegetables means these can go from charred to burned quickly so do not walk away during the last few minutes
03 -
  • Room temperature beef grills more evenly so take the meat out of the fridge about 20 minutes before threading
  • Let the grill heat up for a good 10 minutes after it reaches temperature so the grates are properly hot

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