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

These Steak Kabobs are packed with flavor and easy to prepare! Marinated top sirloin, vibrant bell peppers, and onions come together for an unforgettable cookout feast.

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

Combine all marinade ingredients in a bowl.
Slice the steak into 1½-inch cubes, transfer to a zippered plastic storage bag, and add the marinade. Seal the bag and refrigerate for at least 2 hours or up to 8 hours.
If using wooden skewers, soak them in water for at least 1 hour to prevent burning.
Slice the peppers and onions into 1½-inch pieces, then toss with 2 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Assemble the kabobs by alternating 4 pieces of steak with the veggies on each skewer.
Grill the steak kabobs for about 10 to 12 minutes, turning frequently, until the beef reaches an internal temperature of 140 to 145 degrees F and the vegetables are tender and slightly charred.
Transfer to a platter, garnish with parsley if desired, and serve.

Notes

For extra flavor, let the meat marinate longer, up to 8 hours.
If using metal skewers, no need to soak them beforehand.
Feel free to customize the vegetables based on your preference.

Nutrition

Serving Size: 1 kabob
Calories: 350
Sugar: 3g
Sodium: 720mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 38g
Cholesterol: 100mg