Steak Kabobs

Grilled steak kabobs served with colorful vegetables on skewers.

Clara Whitley

These savory steak kabobs are easy to make, full of flavor, and perfect for summer barbecues with a mix of tender steak and vibrant grilled vegetables.

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Prep Time 30

Cook Time 12

Total Time 42

Servings: 4 servings

Course: BBQ, Dinner, Main Course

Cuisine: American, Grilled

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

For the Marinade

½ cup soy sauce or tamari for a gluten-free option
¼ cup olive oil
2 tablespoons red wine vinegar or balsamic vinegar
3 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon smoked paprika

For the Kabobs

1 pound sirloin steak, cut into 1-inch cubes
1 medium bell pepper, diced choose your favorite color
1 medium red onion, cut into wedges
1 medium zucchini, sliced into thick rounds
Optional skewers metal or soaked wooden ones

Method

Marinating the Steak

In a mixing bowl, combine the soy sauce, olive oil, vinegar, minced garlic, black pepper, and smoked paprika. Stir well until everything is mixed together.
Toss the steak cubes into the marinade, ensuring each piece is coated nicely. Cover the bowl and let it sit in the fridge for at least 30 minutes.

Preparing the Vegetables

Chop the bell pepper, red onion, and zucchini into bite-sized pieces.

Assembling the Kabobs

After marinating, alternate threading the steak and vegetables onto skewers, aiming for a colorful mix.

Grilling the Kabobs

Heat your grill to medium-high heat or use a grill pan. When hot, place the kabobs on the grill.
Cook for about 10-12 minutes, turning occasionally, until charred and the steak reaches a safe internal temperature of 145°F for medium-rare.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 5gSodium: 700mgFiber: 2gSugar: 2g

Notes

Feel free to experiment with vegetables like mushrooms, cherry tomatoes, and pineapple. You can also use pre-marinated steak for a shortcut.

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