Description
Savor the summer with these juicy grilled steak kabobs, bursting with flavor from a zesty marinade and fresh vegetables, perfect for family gatherings.
Ingredients
Scale
- 1.5 lbs top sirloin steak, cut into 1.5-inch cubes
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 zucchini, sliced into thick half moons
- 8 metal or soaked wooden skewers
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Instructions
- In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and paprika to create a zesty marinade.
- Add the steak cubes to a large zip-top bag or bowl, pour the marinade over the top, and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 4 to 8 hours.
- If using wooden skewers, soak them in water for about 30 minutes. Cut your vegetables into evenly sized pieces.
- Thread the marinated steak and vegetables onto the skewers, alternating as desired, leaving small gaps for even cooking.
- Preheat the grill to medium-high heat, around 400 to 450 degrees F, and lightly oil the grates.
- Place the kabobs on the grill and cook for 8 to 12 minutes, turning every 2 to 3 minutes until ideal doneness (130 to 145 degrees F for medium).
- Let the kabobs rest for 5 minutes before serving.
Notes
Best served with a refreshing side salad or creamy coleslaw. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg