These steak kabobs are super tasty and fun to eat! Juicy pieces of steak are mixed with colorful veggies, all cooked on a stick to make them easy to grill or bake.
Who doesn’t love food on a stick? It’s like having a party on your plate! I enjoy serving these with a nice dipping sauce. They always make everyone smile! 😊
Key Ingredients & Substitutions
Beef Sirloin or Ribeye: Both cuts work great, giving a nice balance of flavor and tenderness. If you’re on a budget, flank steak or chuck eye can be good substitutes. They may be a bit tougher, so marinating longer can help.
Bell Peppers: You can use any color bell pepper for variety and sweetness. If you prefer, zucchini or cherry tomatoes are tasty alternatives that also grill well. Explore whatever veggies you love or have on hand!
Garlic: Fresh garlic adds a lovely punch, but if you’re in a pinch, garlic powder will do. Just use about 1/8 teaspoon per clove as a substitute. I personally love the flavor of roasted garlic in these kabobs!
Olive Oil: Olive oil provides richness, but you can swap it for avocado oil or vegetable oil. Both have high smoke points, which is great for grilling.
How Do I Ensure Perfectly Grilled Kabobs?
Grilling steak kabobs can be straightforward. The key is to keep everything consistent in size for even cooking. Here are some tips:
- Cut your beef and veggies into even 1-inch cubes. This ensures they cook at the same rate.
- When marinating, don’t rush it! A longer marinate time enhances flavor. Aim for at least 1 hour, but overnight is even better.
- For better grilling, soak wooden skewers for 30 minutes beforehand to prevent them from burning.
- Don’t overcrowd the skewers; leave space between pieces for even heat circulation.
- Use medium-high heat and turn the skewers regularly. Aim for a nice sear while keeping the beef juicy.
How to Make Steak Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1.5 pounds beef sirloin or ribeye, cut into 1-inch cubes
- 1 bell pepper (any color), cut into chunks
- 1 yellow onion, cut into chunks
- 1 red onion, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- Skewers (wooden or metal)
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour for marinating the beef. Once marinated, expect about 15 minutes to grill the kabobs. All in all, you’re looking at 1 hour and 30 minutes, depending on how long you choose to marinate.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, oregano, black pepper, and salt. Make sure it’s all well combined to create a tasty marinade.
2. Marinate the Beef:
Add the beef cubes to the marinade and stir until they’re all coated nicely. Cover the bowl with plastic wrap and pop it in the refrigerator for at least 1 hour. If you have time, letting it sit overnight will really enhance the flavors!
3. Prepare the Vegetables:
While the beef is soaking up all those delicious flavors, get your vegetables ready! Cut the bell peppers and onions into chunky pieces so they’ll hold up well on the grill.
4. Assemble the Kabobs:
Grab your skewers! Start threading the marinated beef and vegetable chunks onto the skewers. Alternate between beef and veggies, like yellow bell pepper, red bell pepper, red onion, and yellow onion. This will not only look great but also taste wonderful!
5. Preheat the Grill:
Turn your grill to medium-high heat and let it warm up for a few minutes. This will help get those glorious grill marks and smoky flavor on your kabobs.
6. Grill the Kabobs:
Carefully place your assembled skewers on the grill. Cook them for about 10-15 minutes, turning occasionally. Check the beef’s doneness—aim for 130°F for medium-rare or 145°F for medium. The veggies should be tender and slightly charred.
7. Serve:
Once cooked, take the kabobs off the grill and let them rest for a few minutes. Before serving, sprinkle some fresh parsley on top to add a nice touch! Enjoy your tasty steak kabobs!
Can I Use Different Cuts of Meat for the Kabobs?
Absolutely! While sirloin and ribeye are great choices, you can also use tender cuts like filet mignon or even flank steak. Just keep in mind that cooking times may vary slightly based on the cut, so use a meat thermometer to check for doneness.
How Can I Make This Recipe Vegetarian?
To make delicious vegetarian kabobs, substitute the beef with hearty vegetables such as zucchini, mushrooms, and eggplant. You can also add tofu or tempeh for protein. Just marinate the vegetables in the same sauce for about 30 minutes before grilling.
What’s the Best Way to Soak Wooden Skewers?
To prevent wooden skewers from burning on the grill, soak them in water for at least 30 minutes before using. This helps to keep them moist during cooking and prevents them from catching fire!
How Should I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, you can use a microwave or warm them up on a skillet over low heat, adding a splash of water to prevent drying out.
