Name: Steak Kabobs | Easy Grilled Skewers for Dad’s Cookout
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: ⅓ cup olive oil; ¼ cup less sodium soy sauce; 2 tablespoons balsamic vinegar; 2 tablespoons worcestershire sauce; 1 tablespoon lemon juice; 1 tablespoon dijon mustard; 2 teaspoons minced garlic; 2 teaspoons smoked paprika; 1 teaspoon dried crushed rosemary; ½ teaspoon fine ground sea salt; ½ teaspoon freshly ground black pepper; 2 pounds top sirloin steak; 3 large bell peppers, assorted colors; 1 large red onion; 2 tablespoons olive oil, plus additional as needed for brushing the grill; ¼ teaspoon fine ground sea salt; ¼ teaspoon freshly ground black pepper; 12 wooden or metal skewers, about 10 to 12 inches long; parsley, optional for garnish

Description

Enjoy flavorful Steak Kabobs made with tender top sirloin, colorful bell peppers, and zesty marinade. Perfect for cookouts, quick meals, and gatherings!

Ingredients

Scale

⅓ cup olive oil
¼ cup less sodium soy sauce
2 tablespoons balsamic vinegar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 tablespoon dijon mustard
2 teaspoons minced garlic
2 teaspoons smoked paprika
1 teaspoon dried crushed rosemary
½ teaspoon fine ground sea salt
½ teaspoon freshly ground black pepper
2 pounds top sirloin steak
3 large bell peppers, assorted colors
1 large red onion
2 tablespoons olive oil, plus additional as needed for brushing the grill
¼ teaspoon fine ground sea salt
¼ teaspoon freshly ground black pepper
12 wooden or metal skewers, about 10 to 12 inches long
parsley, optional for garnish

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Instructions

In a bowl, combine all the marinade ingredients: olive oil, soy sauce, balsamic vinegar, worcestershire sauce, lemon juice, dijon mustard, minced garlic, smoked paprika, dried crushed rosemary, sea salt, and black pepper.
Cut the steak into 1½-inch cubes, yielding 38 to 40 pieces. Place them in a zippered plastic bag, add the marinade, and coat the meat. Seal the bag, pressing out excess air, and refrigerate for 2 to 8 hours.
If using wooden skewers, soak 10 skewers in water for at least 1 hour to prevent burning on the grill.
Slice the bell peppers and onion into 1½-inch pieces. Toss with 2 tablespoons of olive oil, ¼ teaspoon of sea salt, and ¼ teaspoon of black pepper in a bowl.
Assemble the kabobs by alternating 4 pieces of steak with the veggies on each skewer, doubling up on the onions for more flavor.
Grill the kabobs for 10 to 12 minutes, turning frequently, until the beef reaches 140 to 145 degrees F (medium) and the veggies are fork-tender with slight char.
Transfer kabobs to a platter, garnish with parsley if desired, and serve.

Notes

For extra tenderness, marinate the steaks for the full 8 hours if possible.
Adjust cooking time based on preferred doneness; less time for rare, more for well done.
Ensure the grill is adequately preheated for even cooking.

Nutrition

Serving Size: 1 kabob
Calories: 410
Sugar: 3g
Sodium: 700mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 36g
Cholesterol: 110mg