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Lily

Grilled Steak Kabobs: Unlock the Secret to Flavorful Skewers!

Delicious grilled steak kabobs featuring tender sirloin steak and colorful vegetables, marinated for maximum flavor.
Print Recipe
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound sirloin steak cut into 1-inch cubes
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 medium onion cut into wedges
  • 1 cup cherry tomatoes
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes optional
  • Skewers wooden or metal

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, garlic powder, onion powder, black pepper, salt, oregano, and crushed red pepper flakes.
  3. Add the steak cubes to the marinade, tossing to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
  4. Preheat your grill to medium-high heat.
  5. Thread the marinated steak, bell peppers, onion, and cherry tomatoes onto the skewers, alternating between the ingredients.
  6. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the steak is cooked to your desired doneness and vegetables are tender.
  7. Remove from the grill and let rest for a few minutes before serving.

Nutrition

Serving: 1skewerCalories: 320kcalCarbohydrates: 6gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 80mgSodium: 800mgFiber: 1gSugar: 3g

Notes

  • For a sweeter flavor, add pineapple chunks to the skewers.
  • Try using different vegetables like zucchini, mushrooms, or asparagus for variety.

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