Grilled Steak Kabobs Recipe
User Reviews
4.5
Grilled Steak Kabobs Recipe
Description
This recipe features marinated bite-sized top sirloin steak pieces threaded on skewers alternated with red, yellow, or orange bell peppers, red onion, zucchini, and fresh pineapple chunks. The marinade includes soy sauce, olive oil, apple cider vinegar, honey, and black pepper, infusing the meat with tangy, sweet, and savory notes that soak in during a minimum 15-minute to 4-hour refrigeration soak.
Grilled over medium heat, the kabobs cook quickly—about 7 to 9 minutes—searing the steak to preferred doneness while softening and caramelizing the vegetables and pineapple. The pineapple adds a sweet brightness and slight acidity that balances the savory steak and vegetables.
The prepared kabobs work well as a main course for grilling occasions, served simply with side dishes or rice. Optionally seasoning with salt, pepper, and fresh herbs like parsley or cilantro can personalize each serving.
Storing leftover kabobs in airtight containers in the fridge is suitable for up to five days, allowing for convenient meal prep or reheating later.
Ingredients
- ⅓ cup soy sauce
- 2 to 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 to 2 tablespoons honey
- 1 teaspoon black pepper freshly ground
- top sirloin steak diced into bite-sized pieces, boneless, center cut, about 1.5 pounds
- 1 red bell pepper diced into bite-sized pieces
- 1 bell pepper diced into bite-sized pieces, yellow or orange
- 1 red onion diced into bite-sized pieces
- 1 zucchini diced into bite-sized pieces, large
- pineapple diced into bite-sized pieces, fresh, about 1 1/2 cups
- salt for seasoning to taste, if desired
- black pepper for seasoning to taste, if desired
- 2 tablespoons parsley cilantro, or basil for garnishing; optional, fresh
Instructions
- To a large ziptop bag, add the soy sauce, olive oil, apple cider vinegar, honey, pepper, steak, seal bag, and squish contents around to mix and evenly coat the steak. Place bag in the fridge to marinate for at least 15 minutes, or up to 4 hours.
- Preheat an outdoor gas grill to medium heat; alternatively preheat an indoor grill pan.
- To a metal skewer (or wooden skewers that have been soaked for 10-15 minutes), add a piece of steak, pieces of peppers, onion, zucchini, pineapple, and repeat the ingredients until the skewer is full. Repeat with all remaining skewers.
- Add the kabobs to a lightly oiled grill, cover, and cook for about 7 minutes for medium rare (145F) and about 8 to 9 minutes for medium (160F) doneness. Turn kabobs occasionally. Exact cooking time will vary on the type of grill, the size, the heat level, how big the pieces of steak are on each kabob, etc. Cook until done to your personal preference.
- If desired, season with salt and pepper, and optionally garnish with fresh herbs. Let kabobs rest a few minutes prior to serving. Kabobs are best warm and fresh.
Notes
- Marinate steak any time between 15 minutes to 4 hours in the fridge to tenderize and flavor the meat.
- Soak wooden skewers for 10-15 minutes before grilling to prevent burning.
- Store leftover kabobs in airtight containers and consume within 5 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 78mg | 26% |
| Sodium | 713mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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