Steak khabob

Does anyone like grilling during the summer? Grill it several times a week depending on the weather. If it’s around dinner, the odds will come back and make grilled chicken thighs, grilled Brussels sprouts and other favorites. Even if you don’t have a place to grill, pick up some grill pans and make these steak kabobs inside!

You’ll love how tender and juicy the marinated steak is. Brushing with a marinade while grilling means that red onions, mushrooms and peppers are also specially flavorful. (The marinade is my recipe for frank steak marinade.)

With vegetables and protein taking care of you, all you need to do is add a simple side (maybe cilantro lime rice?) and dinner!

Easy marinated steak khabob

Low summer meal. When it’s beautiful outside, you don’t want to spend the whole afternoon in the kitchen. And here in the Midwest, summer is very fleeting! All you need to do is marinate the meat for a few hours or even more overnight. Then, pass the steak over the skewer along with the vegetables. Next, pop it on the grill.

It is highly adaptable. I use the classic combination of onions, pepper and mushrooms for these steak kabobs, but feel free to replace seasonal ingredients such as cherry tomatoes and zucchini. Even the pineapple would be tasty!

Delight the crowd. Make these steak kabobs for weekday dinner or scale them for a backyard barbecue. If I’m a vegetarian, I love being able to make skewers with vegetables alone or make these fun grilled halmi kebabs.

Ingredient Notes

For marinade:

Soy Sauce: I usually use less sodium soy sauce. You can also exchange tamares for gluten-free options. Olive Oil: Oil helps the flavor penetrate deep into the meat. Avocado oil or another oil you like to cook will work too. Balsamic Vinegar: Balsamic Vinegar is an excellent pairing with steaks, adding to its richness. Worcestershire Sauce: A staple in this kitchen is the absolute dynamo with a ume and flavour. Dijon Mustard: Dijon is pleasant and sharp, bringing great depth to the marinade. Garlic: Chop the garlic cloves for a strong flavor or peel them off and round them up to infuse the subtle garlic flavor into the marinade. I usually chop them out. Brown Sugar: Either dark or light brown sugar is fine. Dry Thyme: Thyme is excellent in steaks, but so are rosemary if you like it. Salt and black pepper: I use kosher salt and coarse ground black pepper. Using a more finely ground regular table salt will reduce the amount.

For Kabob:

Bonless Sirloin Steak: I usually buy a steak worth about 1 pound. If the amount you purchased is a little or a little below, it will not affect the recipe. Steaks are cut into 1 inch cubes, which is easy if you don’t have bones. Vegetables: For these kebobs, I like the hearty flavor of red onions, yellow peppers (although any color works), and mushrooms. Other vegetables can be replaced. Wooden Skewers: Soak the Skewers in water 30 minutes before use. This will prevent them from igniting on the grill.

How to make steak kabob

Make a marinade. Whisk the marinade ingredients together in a bowl or liquid measuring cup. Use half of the marinade for the meat, reserve the other half and brush the kabob while you’re grilling.

Notes on Garlic: If you want a very mild garlic flavor in your marinade, leave the whole garlic cloves. To add flavor, slice or chop the garlic. The smaller the pieces, the bigger the marinade tastes.

Marinate the steak. Add the steak cubes to a shallow dish or ziplock bag. Pour half of the marinade over the steak and make sure the meat is evenly coated. Refrigerate for at least 3 hours or overnight so that the steak can absorb all its amazing flavor. Cool the remaining marinade and use it when grilling later.

prepare. If the oil solidifies on top, remove the reserved marinade from the fridge. This gives you time to liquefy, so you can whisk. Preheat the grill to medium height and oil the Great. Remove the steak from the marinade, discard the used marinade, then pass it on an alternating soaked skewer with the steak and vegetables.

grill. Set the skewers on the grill, cook for 8-10 minutes, then turn once. Pour the reserved marinade into steak and vegetables while cooking. Once the steak is ready to cook, remove the kabob from the grill (125°F for medium rare and 135°F for medium).

Variations of recipes

Separate the steak and vegetables. It’s not that pretty, but if you like your vegetables are cooked longer than your steak (or vice versa), you can pass all the vegetables through half the skewers and all the steaks through all the remaining steaks. That way everything will be cooked to your liking! Try a different protein. This recipe also works with pork and chicken. Bonless is the best because it’s easier to cut into a cube. A variety of vegetables can also be used. Use a different marinade. Try my balsamic chicken marinade, teriyaki sauce or use a store-bought marinade.

What to serve with Steak Kabob

Grain/Potatoes. Instant Pot Brown Rice or Instant Pot Faro is a hearty pairing with beef skewers. For potato fans, make air fryer potatoes or air fryer hash browns.

salad. The wedge salad is a classic pairing with steak or go with a culinary favorite like this ranch pasta salad. The Bruschetta Orzo Pasta Salad has a summer flavour that matches the steak kabob. Simple house salads are always a good idea.

Grilled sides. Make a grilled ratatouille pasta salad, grilled Brussels sprouts, or grilled zucchini as long as the grill is on. The grilled baby potatoes are also very tasty.

Use the remaining steak kabob as an addition to your meal bowl! Use rice (or this yellow rice) as a base, jazz with fresh coriander or parsley and serve with delicious sauce or chimichurri.

Refrigerator: I like to remove skewers and vegetables from the skewers and refrigerate them in separate airtight containers. They last in the fridge for 3-4 days.

Reheat: Heat steak and vegetables separately with a microwave or air fryer. It can also be heated over medium heat in addition to a non-stick frying pan. Overheating steaks tends to be tough, so it is recommended to heat the steak and vegetables individually.

In a bowl or measuring cup, whisk together the soy sauce, olive oil, vinegar, Worcestershire sauce, Dijon, garlic, brown sugar, thyme, salt and pepper.

¼ cup soy sauce, ¼ cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon Mustard, Three cloves garlic, chopped, 1 tablespoon of brown sugar, 1½ tsp dried thyme, 1 ½ tsp Kosher salt, 1/2 tsp coarse ground black pepper

Place the steak cubes in a large ziplock bag or shallow dish. Pour half of the marinade over the beef, mix well, and marinate in the fridge for at least 3 hours (or overnight for the best flavor). Place the remaining marinade in a separate container and refrigerate to use later for pasting. (In case the oil solidifies, remove the reserved marinade from the fridge about 30 minutes before making the kabob.)

16 oz boneless sirloin steak, cut into 1 inch cubes

If you use wooden kabobs, soak them in water at least 30 minutes beforehand.

8-10 wooden skewers, soaked in water, 10-12 inches long

When you’re ready to cook the kabob, preheat the grill to medium-high heat (approx. 375-450ºF). Lightly oil the Great.

Remove the steak from the marinade (discard the used marinade). Alternately screw steak, onion, peppers and mushrooms onto the skewers.

Medium red onion, cut into 1 inch pieces, 1 yellow pepper, cut into 1 inch pieces, 8 oz white mushrooms, half

Place the skewers on the grill, cook for 8-10 minutes, spin once, and brush frequently with the reserved marinade. Remove the kabob when the steak reaches the desired donor properties (125°F for medium rare and 135°F for medium).

Garlic: If you want a very mild garlic flavor in your marinade, leave the whole garlic cloves. To add flavor, slice or chop the garlic. The smaller the pieces, the bigger the marinade tastes. Bust Tip: When baking Kabobs, start from behind the grill and if there is a flare up, you won’t be able to reach for them. Use a long brush if possible! Variations: You can use different cuts of steak or different meats, such as boneless skinless chicken or pork tenderloin. Other vegetables can be used, such as tomatoes, sliced zucchini, summer squash, and eggplant. If you have a favorite, feel free to try another marinade.

Serving: 2Skewers, calorie: 345kcal, carbohydrates: 14g, protein: 29g, fat: 19g, Saturated fat: 4g, Polyunsaturated fat: 2g, January Saturated Fat: 12g, cholesterol: 69mg, sodium: 1089mg, potassium: 828mg, fiber: 2g, sugar: 7g, Vitamin A: 76iu, Vitamin C: 60mg, calcium: 72mg, iron: 3mg

Nutrition information is calculated automatically and should only be used as an approximation.

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