Description
Enjoy these Steak Kabobs featuring tender sirloin and colorful veggies, marinated for maximum flavor. Perfect for a quick dinner or a weekend cookout!
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
Instructions
- In a bowl, mix all marinade ingredients together.
- Cut the steak into 1½-inch cubes, place them in a zippered bag, add the marinade, seal, and refrigerate for at least 2 to 8 hours.
- Soak wooden skewers in water for at least 1 hour if using them.
- Slice the peppers and onion into 1½-inch pieces, then toss them with 2 tablespoons of oil, salt, and pepper.
- Thread 4 pieces of steak onto skewers, alternating with pieces of vegetables.
- Grill for 10 to 12 minutes, turning frequently until the beef reaches an internal temperature of 140 to 145 degrees F and the vegetables are tender.
- Serve on a platter garnished with parsley, if desired.
Notes
For extra flavor, let the steak marinate overnight.
For even cooking, cut all ingredients to a similar size.
Use metal skewers if grilling frequently to avoid soaking.
Nutrition
- Serving Size: 1 kabob
- Calories: 335
- Sugar: 2g
- Sodium: 815mg
- Fat: 17g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 96mg