Steak and Vegetable Kabobs
Elevate your next cookout with these vibrant and flavorful Steak and Vegetable Kabobs! Featuring tender, marinated sirloin steak paired with a colorful medley of red and yellow bell peppers, red onion, and zucchini, these kabobs are a feast for the eyes and the palate. Infused with a mouthwatering marinade made from olive oil, soy sauce, honey, and aromatic spices, every bite bursts with smoky, savory, and slightly sweet flavors. Perfectly charred on the grill in just 12 minutes, these skewers are an easy-to-make, crowd-pleasing dish that’s as versatile as it is delicious. Serve these juicy kabobs with rice, salad, or grilled pita bread for an effortless summer meal that’ll become a household favorite.
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Recipe Information
Ingredients
- 1 lb sirloin steak (cut into 1-inch cubes)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 red onion (cut into wedges)
- 2 zucchini (cut into 1/2-inch thick slices)
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 0.5 tsp black pepper
- 0.5 tsp salt
- 10 metal or wooden skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
In a large bowl, whisk together olive oil, soy sauce, honey, garlic powder, oregano, paprika, salt, and black pepper to create the marinade.
Add the cubed sirloin steak to the bowl, ensuring the pieces are evenly coated in the marinade. Cover the bowl and refrigerate for at least 20 minutes or up to 4 hours for deeper flavor.
Prepare the vegetables by cutting them into uniform pieces for even cooking: red and yellow bell peppers into 1-inch pieces, red onion into wedges, and zucchini into 1/2-inch slices.
Preheat your grill to medium-high heat (approximately 400°F).
Thread the marinated steak and prepared vegetables onto the skewers, alternating between steak, peppers, onions, and zucchini for a visually appealing and evenly distributed kabob.
Place the kabobs on the preheated grill and cook for 10–12 minutes, turning every 3–4 minutes for even cooking. The steak should reach an internal temperature of 145°F for medium-rare or 160°F for medium, while the vegetables should be tender and slightly charred.
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve warm with your choice of sides such as rice, salad, or grilled pita bread.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 34.8 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2877 mg | 61% | |
*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.
