Beef Kabobs
Grilled Beef Kabobs made with tender marinated steak and veggies are a must-make for your next cookout or weeknight dinner. Skewer and grill for the perfect bite.
Servings: 4
Equipment
- Wooden or metal skewers
Ingredients
- 1 ½ pounds steak 2” cubes
- 2 large bell peppers 2” pieces
- 1 large red onion 2” pieces
- 1 tablespoon neutral oil
- salt and pepper to taste
For the marinade
- ¼ cup soy sauce
- ¼ cup neutral oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice + 1 teaspoon zest
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional
- Chopped parsley for garnish
Instructions
- In a small bowl combine all marinade ingredients, reserve ¼ cup of the marinade for later.
- Place the steak in a container and pour the remaining marinade over the meat. Massage the marinade into the meat and then place it in the refrigerator for at least 2 hours or up to overnight.
- If using wooden skewers, soak in room temperature water for at least 30 minutes.
- Preheat your grill or indoor grill pan to medium high heat, about 400℉-425℉.
- Remove meat from the marinade and pat dry with paper towels and discard meat marinade.
- Toss the peppers and onions with a tablespoon of oil and a sprinkle of salt and pepper.
- Skewer meat, peppers and onions onto the prepared skewers, you should be able to fill 4-6 skewers ¾ full. TIP: Use two skewers for each kabob for more stability while cooking!
- Brush the hot grill with oil and grill the skewers, brushing with the reserved marinade and turning them over every 4 minutes, until the steak reaches your desired doneness. 145℉ for medium, 150℉ for medium well, about 8-12 minutes total.
- Remove from the grill and serve.
Notes
If you do not have access to a grill, you can use a grill pan or cast iron skillet to cook these kabobs. They should cook in roughly the same time frame, just keep an eye on them and start checking for doneness at 8 minutes.
Remove meat and veggies from the skewers and store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Thaw in the fridge overnight for best results; peppers may be mushier. Reheat in the microwave or a skillet on the stove until heated through.
We used sirloin tender steaks for this recipe. Other cuts of meat that are good to use for kabobs are New York strip, other sirloin cuts, tenderloin, or ribeye.
Soak wooden skewers first. They are likely to catch on fire if dry.
The skewers we used are 10” long.
Nutrition
Calories: 421kcal | Carbohydrates: 8g | Protein: 34g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1506mg | Potassium: 796mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1867IU | Vitamin C: 82mg | Calcium: 43mg | Iron: 3mg
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