Description
These Steak Kabobs are bursting with flavor and simplicity. Marinated top sirloin skewered with colorful bell peppers and onions, grilled to perfection for a delightful meal that’s perfect for a cookout.
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
Instructions
- In a bowl, mix all marinade ingredients together.
- Cut the steak into 1½-inch cubes and place them in a zippered plastic bag. Add the marinade, seal the bag, and refrigerate for 2 to 8 hours.
- If using wooden skewers, soak them in water for at least 1 hour.
- Slice peppers and onions into 1½-inch pieces. Toss them with olive oil, salt, and pepper in a bowl.
- Assemble skewers by alternating pieces of steak and vegetables, using double onion pieces for thickness.
- Grill kabobs for 10 to 12 minutes, turning often, until steak reaches 140 to 145 degrees F, and vegetables are slightly charred.
- Transfer kabobs to a platter, garnish with parsley, if desired, and serve.
Notes
For juicier steak, let it marinate for the entire 8 hours.
Adjust the vegetables based on your preference or what’s in season.
Always soak wooden skewers to prevent burning while grilling.
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg