Description
Enjoy these Steak Kabobs with irresistible flavors from marinated top sirloin, colorful bell peppers, and tender onions. Perfect for gatherings and easy to make!
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 and place in a zippered plastic bag. Pour the marinade over the steak, seal the bag, and refrigerate for at least 2 hours, or up to 8 hours.
- Soak wooden skewers in water for at least 1 hour to prevent burning.
- Slice the bell peppers and onion into 1½-inch pieces. Toss with 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Thread the steak and vegetables onto the skewers, alternating pieces, and using extra onion for thickness where desired.
- Grill the kabobs for 10 to 12 minutes, flipping frequently, until beef reaches 140-145°F and vegetables are charred and tender.
- Serve on a platter and garnish with parsley if desired.
Notes
Marinating the steak for longer enhances the flavor.
You can substitute other vegetables based on your preference, such as zucchini or mushrooms.
Adjust the seasoning in the marinade to suit your taste.
Nutrition
- Serving Size: 1 skewer
- Calories: 412
- Sugar: 2g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 102mg