Marinated Sirloin Kabobs
Looking to elevate your grilling game? These Marinated Sirloin Kabobs are a colorful, flavor-packed feast on a stick! Tender sirloin steak is marinated in a mouthwatering blend of olive oil, soy sauce, balsamic vinegar, honey, and spices, ensuring every bite is succulent and bursting with savory-sweet goodness. Skewered alongside vibrant bell peppers, juicy cherry tomatoes, crisp zucchini, and sweet red onion, these kabobs capture the essence of summer grilling with a perfect balance of smoky char and freshness. Ready in just 30 minutes of active prep and grill time, this versatile recipe is ideal for weeknight dinners, backyard barbecues, or any occasion that calls for a wholesome and delicious meal. Serve them straight from the grill or pair with a tangy dipping sauce and your favorite side to impress your guests with this crowd-pleasing dish!
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Recipe Information
Ingredients
- 1.5 pounds sirloin steak
- 0.25 cup olive oil
- 0.25 cup low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 3 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon crushed red pepper flakes
- 2 medium bell peppers
- 1 large red onion
- 2 medium zucchini
- 1 pint cherry tomatoes
- to taste salt
- to taste black pepper
- 8 skewers wooden or metal skewers
Instructions
Cut the sirloin steak into 1-inch cubes and set aside.
In a medium bowl, whisk together olive oil, soy sauce, balsamic vinegar, honey, minced garlic, dried oregano, paprika, and crushed red pepper flakes to create the marinade.
Add the sirloin cubes to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
While the meat marinates, prepare the vegetables. Cut the bell peppers, red onion, and zucchini into 1-inch pieces. Leave the cherry tomatoes whole.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated sirloin cubes, bell peppers, red onion, zucchini, and cherry tomatoes onto the skewers, alternating between meat and vegetables. Leave a small amount of space between each piece to ensure even cooking.
Season the assembled skewers with salt and black pepper to taste.
Grill the skewers for 8-10 minutes, turning occasionally, or until the steak is cooked to your desired doneness and the vegetables are slightly charred.
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve the kabobs hot, either as-is or with your favorite dipping sauce or side dish.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 10826 mg | 471% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 88.9 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 295 mg | 23% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4590 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
