4.6 from 336 votes
Steak Kabobs
Steak kabobs are marinated cubes of top sirloin steak skewered alternating with colorful bell peppers, mushrooms, and onion, then grilled to desired doneness. The marinade combines olive oil, soy sauce, vinegar, Worcestershire sauce, lemon juice, garlic, and spices to tenderize and flavor the meat. This grilling method produces tender, juicy meat and grilled vegetables with charred edges and balanced seasoning, making them suitable for a backyard barbecue or casual meal.
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Servings:
4
Calories:
408 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 408
% 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.