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Grilled Steak Kabob

Juicy Grilled Steak Kabob with Colorful Veggies Delight

This Grilled Steak Kabob recipe features tender sirloin marinated in zesty garlic sauce, vibrant vegetables, and is perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4 kabobs
Course: Dinner
Cuisine: Grilled
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kebabs
  • 1 pound Sirloin steak cut into 1 1/4 inch pieces
  • 2 cups Bell peppers cut into 1 1/4 inch pieces
  • 1 medium Red onion cut into 1 1/4 inch pieces
  • 1 medium Zucchini sliced
  • 2 tablespoons Olive oil for drizzling on vegetables
For the Marinade
  • 3 tablespoons Olive oil extra virgin for best flavor
  • 1/4 cup Soy sauce or tamari for gluten-free
  • 3 cloves Garlic freshly minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Lemon juice or lime juice if preferred
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Dijon mustard
  • to taste Fresh ground pepper

Equipment

  • grill
  • Wooden Skewers
  • mixing bowl
  • Zip-loc bag

Method
 

Preparation Steps
  1. Soak the wooden skewers in water for at least 30 minutes.
  2. In a large Zip-loc bag, combine all marinade ingredients and add sirloin steak. Seal the bag and refrigerate for 3 to 6 hours.
  3. Preheat the grill to medium-high heat (450-500°F).
  4. Wash and cut vegetables, drizzle with olive oil, season, and toss to coat.
  5. Thread marinated steak and vegetables onto soaked skewers, alternating between them.
  6. Place skewers on the grill and cook for 3-4 minutes per side until steak is medium-rare and veggies are crisp-tender.
  7. Let the kabobs rest for a couple of minutes before serving.

Nutrition

Serving: 1kabobCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 3mg

Notes

Store leftover kabobs in an airtight container for up to 3 days. Freeze for up to 3 months in a tightly wrapped package.

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