Steak Kabobs
User Reviews
4.6
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Prep Time
1 hr 15 mins
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Cook Time
10 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
408 kcal
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Course
Main Course
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Cuisine
American
Steak Kabobs
Description
Steak Kabobs feature top sirloin steak cubes marinated in a mixture of olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper. The marinade tenderizes the meat and infuses it with a mix of savory, tangy, and slightly sweet notes. After marinating for at least one hour, the steak pieces are alternated on metal skewers with red and yellow bell peppers, mushrooms, and red onion to create balanced flavor and color.
The kabobs are grilled over high heat, turning regularly to ensure even cooking and caramelization on all sides. This process produces charred edges while maintaining juicy, tender steak pieces and slightly crisp vegetables. Resting the kabobs after grilling helps retain juices. These kabobs are versatile and can be served as a main dish with side salads or grilled breads.
Wood skewers should be soaked beforehand to prevent burning, and the marinade quantity is enough to both tenderize the steak and brush while grilling. Adjust cooking time based on preferred steak doneness.
Ingredients
For the marinade:
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice fresh
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon oregano dried
- salt to taste
- black pepper to taste
For the kabobs:
- 1 ½ pounds top sirloin steak cut into 1-inch cubes
- 1 red bell pepper seeded and cut in 1-inch pieces
- 1 bell pepper seeded and cut into 1-inch pieces, yellow
- 8 ounces button mushrooms
- 1 red onion cut into 1-inch pieces
- 8 metal skewers (see note)
Instructions
- In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
- Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.
- Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.
- Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.
- Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Marinate the steak for at least one hour, or up to eight hours, to maximize tenderness and flavor.
- Leave some space between pieces on the skewers to ensure even cooking and proper charring.
- Let the kabobs rest for 5 minutes after grilling to allow the juices to redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 42g | 84% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 100mg | 33% |
| Sodium | 690mg | 29% |
| Potassium | 1052mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1237IU | 25% |
| Vitamin C | 99mg | 110% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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