Nothings says summer to me quite like Steak and Vegetable Kabobs! Kabobs should be easy, but I’ve had my share of disasters! Sticks catching on fire, overcooked meat, undercooked veggies, but I’m here to tell you there is a better way. Here are my tips to guarantee your kabobs turn out perfect every time!
Flavorful Meat
A steak kabob is only as good as it’s marinade, so I use my very favorite steak marinade in this recipe. The verdict: I like it even better as a kabob than a steak! With more surface area, the meat really soaks up the flavor. This steak is SO juicy!
For kabobs, I like to use sirloin steak cut into 1” pieces. Place the meat cubes and marinade in a large ziplock bag and let rest in the fridge for a few hours until ready to grill.
Cook the Steak and Veggies on Separate Skewers
Meat and veggies don’t cook at the same rate, so if you want to guarantee they’re both cooked to perfection, put them on separate skewers. This will enable you to pull the meat off the grill right when it’s done, instead of waiting for the veggies to cook through.
For this batch of kabobs, I used red pepper, red onion, mushrooms, and zucchini but feel free to mix it up – adding all of your favorites!
After threading all of the meat and veggies onto the skewers, be sure to pour the reserved marinade over the veggies to give them an extra boost of flavor while the grill preheats.
Grilling
The steak kabobs usually only take about 5-8 minutes to cook, but the veggies tend to take an extra 5 minutes or so to soften. As a result, I like to put them in separate areas on the grill, so I can easily take them off separately when they finish cooking.
As a side note, if you are into wood grilling I used cherry wood to grill these kabobs and the flavor is perfect!
Metal Skewers
I prefer metal skewers to wooden skewers for a few reasons. First of all, metal skewers can withstand the high temperature of the grill and can be used over and over without breaking down. All too often, wooden skewers catch on fire or leave little pieces of wood in the cooked food. But with that being said, if all you can get your hands on right now are wooden skewers, by all means use them! Just be sure to soak them in water for an hour before using to keep them in tact while grilling.
Here’s a link to my favorite skewers on Amazon if you’re interested. I’ve had mine for several years and they’re still going strong.
Serving Suggestions
Steak and Veggie Kabobs can be a meal all on their own. But if you’re looking to add a little something extra to your meal, pesto sauce and pasta go really well with the kabobs.
I used a recipe from Sally’s Baking Addiction: https://sallysbakingaddiction.com/how-to-make-homemade-basil-pesto/
All put together, this is a very delicious dinner!
I hope you’re able to give these Steak and Veggie Kabobs a try soon, they’re keepers!
Steak and Veggie Kabobs
3 pounds of sirloin steak, cut into 1” pieces
1/2 c soy sauce
1/3 c vegetable oil
1/4 cup Worcestershire sauce
2 T brown sugar
1 teaspoon ground pepper
1/2 teaspoon garlic powder
2 tablespoons fresh minced chives
Veggies of your choice (mushrooms, onions, peppers, zucchini, cherry tomatoes, etc.)
Directions
Place steak pieces and marinade in a large ziplock bag and store in the refrigerator for 1-3 hours.
Remove steak from marinade (reserving the marinade) and thread the beef onto metal skewers*. Thread the veggies onto separate skewers and pour the reserved marinade over the veggie skewers while the grill preheats.
Grill the steak kabobs for 5-8 minutes, until cooked to desired temperature. The veggie kabobs usually take an extra 5 minutes of grilling, so I like to place the beef and veggie skewers on separate areas on the grill to make it easier to remove them when finished cooking (see picture above).
Serve with pesto and pasta for a complete meal! Enjoy!
*If using wooden skewers, be sure to soak for an hour to avoid flare ups on the grill.
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