Steak Kabobs
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Marinade
8 hrs
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Total Time
8 hrs 27 mins
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Servings
8
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Calories
255 kcal
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Course
Main Course
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Cuisine
American
Steak Kabobs
Description
Steak Kabobs combine cubed sirloin steak with a colorful assortment of vegetables and fresh pineapple, all marinated in a mixture of soy sauce, brown sugar, distilled white vinegar, garlic powder, seasoning salt, garlic pepper, and soda for a unique touch. The beef absorbs these flavors overnight, making the meat tender and flavorful. The kabobs are grilled on skewers made of metal or soaked wooden sticks, which helps keep the pieces evenly spaced and ensures thorough cooking.
The grilling method at about 425°F allows the meat to sear nicely while locking in juices, and basting with reserved marinade adds moisture and a glossy finish. The vegetables and pineapple chunks add a contrasting sweetness and a crisp texture, complementing the cooked steak’s savory character.
This dish is best served warm right off the grill and pairs well with side dishes like rice or fresh greens. Following the instructions for uniform piece sizes helps ensure even cooking. The recommended internal temperature for the steak is 140-145°F for medium doneness. Proper grill maintenance—cleaning and oiling grates—prevents sticking and improves the final texture of the kabobs.
Ingredients
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons white vinegar distilled
- ½ teaspoon garlic powder
- ½ teaspoon seasoning salt
- ½ teaspoon garlic pepper
- ½ cup Sprite or 7Up
- 2 pounds beef sirloin steak cut into 1½ inch cubes
- metal skewers, (If using wooden skewers soak them in water for a couple of hours before using)
- 2 green bell pepper cut into 2 inch pices
- 2 zucchini sliced ½ inch thick
- 1 pint cherry tomato
- 1 pineapple peeled, cored and cubes into 1 inch pieces, fresh
- olive oil
- garlic salt with parsley flakes
Instructions
- Make marinade by mixing soy sauce, brown sugar, distilled white vinegar, garlic powder, seasoning salt, garlic pepper, and Sprite.
- Set aside half cup of this mix for basting and place in plastic bag or in a tupperware.
- Add cubed steak to a gallon-size Ziploc bag or tupperware and cover with the remaining marinade. Seal and refrigerate overnight, or for 8 hours up to all day.
- Preheat grill for high heat and prep veggies by coating with a little olive oil and garlic salt.
- Thread steak, green peppers, zucchini, tomatoes, and pineapple onto skewers, alternating the pieces.
- Cook kabobs on lightly oiled grill and cook for 10-12 minutes. Baste with reserve marinade while cooking kabobs and serve warm.
Notes
- Cut meat and vegetables into uniform 1-inch pieces to ensure even cooking.
- Oil and preheat grill grates to about 425°F, cleaning them well and applying a thin layer of oil to prevent sticking.
- Basting the kabobs with reserved marinade during grilling helps keep them moist and flavorful.
- Cook kabobs for 10-12 minutes until the internal temperature of the steak reaches 140-145°F for medium doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 775mg | 32% |
| Potassium | 861mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 100mg | 111% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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