Marinated Beef Kabobs
These grilled marinated beef kabobs are flavor-packed, perfectly tender, and very easy to make! Made with sirloin steak and your favorite seasoned vegetables. Perfect for a fun summer cookout!
Servings: 4 people
Calories: 508kcal
Equipment
Ingredients
Marinade
- ⅓ cup olive oil
- ⅓ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon dried Italian seasoning
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
Kabobs
- 1.75 to 2 pounds sirloin steak, cut into 1-inch cubes excess fat trimmed
- 3 bell peppers cut into 1 inch squares
- 1 large red or yellow onion cut into 1 inch squares
- 8 ounces cremini or button mushrooms bottoms trimmed
- ½ teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Olive oil as needed
Instructions
- Make sure you have skewers handy. You need about 6 skewers. I’d recommend using stainless steel skewers. If using bamboo skewers, soak them in water for 20 minutes before using in order to prevent them from burning.
- Marinate the meat: In a large resealable bag, mix all the marinade ingredients until evenly combined. Add the cubed sirloin steak and make sure it’s all well-combined. Seal the bag, removing any excess air, and let it marinate for 3-4 hours in the fridge.
- Preheat the grill over medium-high heat.
- Season the veggies: In a large bowl, toss the chopped bell peppers, chopped onions, and mushrooms with Italian seasoning, garlic powder, salt (about ½ teaspoon) and a few grinds of ground black pepper.
- Assemble the kabobs: assemble the skewers with the marinated beef and the seasoned veggies, alternating. I use 4-5 pieces of meat per skewer. You should have about 6 skewers. Discard the marinade.
- Grill on the preheated grill for 12 minutes total (about 3 minutes per side) for medium-rare to medium. If you want them cooked more, cook for an additional minute or so per side. Tip: check the internal temperature with a thermometer, 135 F for medium-rare, 145 F for medium, and 150 F for medium-well.
- Let the kabobs rest for 5-10 minutes before serving to allow the juices to redistribute. Serve and enjoy! Recommended: serve with chimichurri sauce.
Notes
- Marinating time: 3-4 hours should be planty. Don’t marinate overnight as it can make the meat tough and chewy.
- For even cooking, make sure the veggies are about the same size as the beef.
- Cooking steak kabobs indoors: You can cook them indoors, although you may need to finish them in the oven for just 3-5 minutes (at 400 F) or until desired doneness.
- Recommended cooking times: For medium-rare to medium, cook about 3 minutes per side (about 12 minutes total) over high heat. If you want them cooked more, add another minute or two per side. Always use a meat thermometer: 135 F for medium-rare, 145 F for medium, 150 F for medium-well.
- Veggies: Try zucchini, cooked baby potatoes, larger cherry tomatoes, or pineapple chunks.
Nutrition
Calories: 508kcal | Carbohydrates: 16g | Protein: 49g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 121mg | Sodium: 1396mg | Potassium: 1274mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2823IU | Vitamin C: 122mg | Calcium: 110mg | Iron: 6mg