Marinated Beef Kabobs
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Marinated Beef Kabobs
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This flavorful marinade for beef kabobs yields flavorful, tender meat and veggies.
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Ingredients
FOR THE MARINADE
- 1 cup less-sodium soy sauce
- ½ cup olive oil
- ¼ cup grated fresh ginger
- ¼ cup honey
- 2 tablespoons minced garlic
- 6 green onions, chopped
- 1-2 teaspoons crushed red pepper flakes (optional)
FOR THE KABOBS
- 1 ½ - 2 lbs. sirloin steak, cut into 1-inch cubes
- 1 medium green bell pepper, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch cubes
- 1 medium yellow bell pepper, cut into 1-inch cubes
- 1 large red onion, cut into 1-inch cubes
Instructions
- Pre-soak wooden kabob skewers in water for a few hours before grilling. In a medium bowl, whisk together the marinade ingredients.
- Place the cubed beef in a large bowl or Ziploc bag. Place the chopped vegetables in a separate large bowl or Ziploc bag. Divide the marinade evenly between the two bowls. Toss to coat everything in the marinade. Cover and chill in the refrigerator for at least 30 minutes (or up to 8 hours).
- Thread the beef onto skewers. Thread the vegetables onto separate skewers. Discard any excess marinade in the bags.
FOR THE INDOOR OR OUTDOOR GRILL
- Preheat an outdoor grill or an indoor grill pan to medium-high heat. Rub oil on the grill grates (to prevent sticking). Grill the beef kabobs and the vegetable kabobs for a total of about 8-10 minutes, flipping halfway through.
ALTERNATE OVEN/BROILER INSTRUCTIONS
- Preheat the broiler on high heat. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Place the prepared beef and vegetable skewers on the baking sheet. Broil the kabobs for a total of about 8-10 minutes, flipping halfway through.
Notes
- You'll know the kabobs are done and ready to come off the grill when the vegetables are slightly charred and crisp-tender. The outside of the meat should be lightly charred, and it should feel firm but slightly springy to the touch. Use an instant-read meat thermometer to know when the beef reaches your desired level of doneness: 130-135°F for medium-rare; 135-145°F for medium; 145-155°F for medium-well; and 160°F+ for well-done.
Nutrition Information
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Serving
1/4 of the recipe and marinade
Calories
620kcal
(31%)
Carbohydrates
33g
(11%)
Protein
45g
(90%)
Fat
35g
(54%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
23g
Cholesterol
104mg
(35%)
Sodium
2410mg
(100%)
Potassium
1136mg
(32%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
1430IU
(29%)
Vitamin C
124mg
(138%)
Calcium
106mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Serving | 1/4 of the recipe and marinade | |
| Calories | 620kcal | 31% |
| Carbohydrates | 33g | 11% |
| Protein | 45g | 90% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 104mg | 35% |
| Sodium | 2410mg | 100% |
| Potassium | 1136mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 124mg | 138% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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