Steak Kabobs (Printable)
Marinated sirloin cubes and vegetables threaded on skewers and grilled to juicy, charred perfection.
# What You'll Need:
→ Meat & Marinade
01 - 1.5 lbs sirloin steak, cut into 1.5-inch cubes
02 - 1/4 cup olive oil
03 - 3 tbsp gluten-free soy sauce
04 - 2 tbsp fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tbsp Worcestershire sauce
07 - 1 tbsp honey
08 - 1 tsp dried oregano
09 - 1/2 tsp black pepper
10 - 1/2 tsp kosher salt
→ Vegetables
11 - 1 large red bell pepper, cut into 1.5-inch pieces
12 - 1 large yellow bell pepper, cut into 1.5-inch pieces
13 - 1 large red onion, cut into wedges
14 - 1 zucchini, sliced into 1/2-inch rounds
15 - 8 oz cremini or button mushrooms, stems trimmed
# Method:
01 - In a large bowl, whisk together the olive oil, soy sauce, fresh lemon juice, minced garlic, Worcestershire sauce, honey, dried oregano, black pepper, and kosher salt until well combined.
02 - Add the sirloin steak cubes to the marinade and toss thoroughly to coat evenly. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or up to 4 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. If using wooden skewers, ensure they have been soaking in water for at least 30 minutes to prevent burning.
04 - Thread the marinated beef cubes and prepared vegetables alternately onto skewers, distributing the ingredients evenly across each skewer for uniform cooking.
05 - Place the assembled kabobs onto the preheated grill. Cook for 10 to 12 minutes, rotating every 2 to 3 minutes, until the steak develops a rich browned exterior and the vegetables reach a tender-crisp texture.
06 - Remove the kabobs from the grill and allow them to rest for 2 to 3 minutes before serving. This resting period allows the juices to redistribute throughout the meat for optimal tenderness.
# Insider Tips:
01 -
- The honey in the marinade creates this gorgeous caramelized crust that locks in every drop of juice.
- You get a full meal on a single skewer, which means almost zero cleanup after dinner.
02 -
- Do not skip the resting step or your beautiful steak will bleed out all its flavor onto the cutting board.
- Soak wooden skewers in water for 30 minutes beforehand or they will ignite and ruin everything.
03 -
- Pat the steak cubes dry before marinating so the seasonings cling to the meat rather than sliding off in excess moisture.
- Cut all vegetables the same size as the beef so everything finishes cooking at the same moment.