BEEF STEAK KABOBS

BEEF STEAK KABOBS are a fresh, flavorful and colorful summertime dinner recipe. Steak, bell pepper, zucchini, onions and mushrooms coated in garlic marinade then grilled to perfection.

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Besides the obvious grilled hotdogs and burgers, nothing reminds me more of enjoying the summertime grilling season like kabobs. The smoky charred flavor infuses the steak and vegetables making them so much more delicious than oven baked kabobs.

These Beef Steak Kabobs are a combination of steak, bell peppers, zucchini, squash, onions and mushrooms. The marinade is made of oil, soy sauce, lemon juice, seasons and heavy on the garlic. Use the marinade for the steak and reserve some (not used with raw steak) to brush over the kabobs before serving – this will add an extra hit of flavor.

Ingredient Options:

• Add more veggies if preferred. Tomatoes, pineapple, corn cob slices or par cooked mini potatoes are great additions.
• Other cuts of meat can be used – such as beef tenderloin, top sirloin, tri tip, or new york steak. Make sure to cut the pieces the same size to ensure even cooking.

Recipe Tips:

1. Before adding the meat to the marinade, give it a taste and adjust as needed. If you like it extra garlicky, add more garlic. Extra spice, more cayenne. If you like it sweeter, mix in 1-2 tablespoons of brown sugar.
2. The longer you marinate the meat, the more flavorful it will be! I like to marinate for at least 4 hours, preferably 8 hours or overnight.
3. When cooking meat, it is always best to go by internal temperature. I recommend using a meat thermometer to properly gauge cooking times and reach desired doneness.
4. Store leftovers in an airtight container in the refrigerator for 3-4 days. Allow to cool completely before covering and storing.

What To Serve With Kabobs:

Greek Orzo Pasta Salad – Blue Cheese Wedge Salad – Yukon Gold Mashed Potatoes – Broccoli Mac & Cheese

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BEEF STEAK KABOBS

Yield: 8

Prep Time: 20 minutes

Cook Time: 20 minutes

BEEF STEAK KABOBS are a fresh, flavorful and colorful summertime dinner recipe. Steak, bell pepper, zucchini, onions and mushrooms coated in garlic marinade then grilled to perfection.

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Ingredients

• Kabobs:
• 4 pounds sirloin steak or beef tri tip, cut into 1 1/2 inch thick cubes
• 1 large red bell pepper, deseeded and cut into large pieces
• 1 large green bell pepper, deseeded and cut into large pieces
• 1 zucchini, cut into 1/4 inch rounds
• 1 yellow squash, cut into 1/4 inch rounds
• 1 large red onion, peeled and cut into large chunks
• 16 ounce whole small mushrooms, cleaned and stems trimmed
• Marinade:
• 1/2 cup avocado oil
• 1/3 cup lemon juice
• 1/3 cup Worcestershire sauce
• 4 tablespoons soy sauce
• 3-5 cloves garlic, minced
• 3 tablespoons fresh parsley, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. Pat the steak dry and cut into 1 1/2 inch thick cubes.
2. In a large mixing bowl, combine the marinade ingredients and whisk to combine. Reserve 2-3 tablespoons of marinade to brush onto the kabobs after cooking.
3. Add the steak cubes into the bowl and toss to coat each piece in the marinade. Cover and refrigerate for at least 4 hours, or up to overnight.
4. Prepare the vegetables by rinsing and drying them. Deseed the bell peppers and cut into large 1 1/2 inch wide squares. Slice the zucchini or yellow squash into thick 1/4 inch rounds. Peel the onions and cut into 1 1/2 inch wide squares. Trim mushrooms stems, do not remove them completely.
5. Remove the beef from the refrigerator. Take a metal skewer and thread the beef and vegetables loosely on. You do not want to overcrowd them and press them into each other. Leave a little space between so it heats and cooks the pieces evenly.
6. Grill the kabobs over high heat on a preheated grill or a large skillet over stovetop. Grill for 8-12 minutes, flipping it and cooking on each side for 2-3 minutes, until medium rare and the veggies start to char around the edges. If cooking in the oven, bake in a preheated oven at 400 F for 10-15 mins each side, then broil on high for 2 minutes, or until charred. Use a meat thermometer to properly gauge cooking times and cook to an internal temperature of 130-135 F for medium-rare, 140-150 F for medium-well, and 160-165 F for well done. The temperature will continue to rise as it rests, so remove it on the lower end of the temperature scale for medium-rare, medium, or well.
7. Place the cooked kabobs onto a baking tray and allow to rest for 5-10 minutes before serving. Brush with reserved marinade (that did not have raw meat in it) then garnish with fresh parsley. Serve with your favorite dipping sauces, rice, mashed potatoes, salad, or corn.
   

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Allow to cool completely before covering and storing.

Recommended Products

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• 
  Knives
• 
  Grill Pan
• 
  Kabob Skewers

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 758Total Fat 48gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 26gCholesterol 217mgSodium 954mgCarbohydrates 14gFiber 3gSugar 6gProtein 67g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.