Ingredients
For the kabobs
- 2 pounds sirloin steak (cut into 1 1/4 inch pieces)
- 2 pieces bell peppers (cut into 1 1/4 inch pieces)
- 1 piece red onion (cut into 1 1/4 inch pieces)
- 1 piece zucchini (sliced)
For the marinade
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 3 cloves garlic (minced)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh ground pepper
Additional seasonings
- Salt & pepper To taste
Method
Preparation
- Place wooden skewers in water and soak for at least 30 minutes, but soaking overnight is even better.
- Put the beef in a gallon-size Zip-loc bag.
- Mix together all the marinade ingredients. Pour the marinade over the beef in the bag. Make sure to remove as much air as possible before sealing the bag. Place it in the fridge and let the beef marinate for 3-6 hours.
- Prepare the vegetables by cutting them into 1 1/4 inch pieces. Spread them on a cutting board or pan, drizzle with olive oil, and sprinkle with salt and fresh ground pepper. Toss to coat evenly.
Grilling
- Preheat your grill to medium-high heat (450-500°F).
- Thread the marinated steak and vegetables onto the skewers, discarding any leftover marinade.
- Grill the kabobs for 3-4 minutes per side, cooking all four sides to reach medium rare or medium doneness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 15gSaturated Fat: 4gSodium: 600mgFiber: 2gSugar: 3g
Notes
Serve your steak kabobs hot off the grill. They pair well with a side of rice, salad, or grilled corn on the cob. You can also serve them with sauces like tzatziki or barbecue for extra flavor. To store leftover steak kabobs, place them in an airtight container in the refrigerator for up to 3 days or freeze in a freezer-safe container for up to 3 months. Reheat in the oven or on the grill.
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