Steak kabobs are a versatile and flavorful dish perfect for grilling season. Tender chunks of steak, fresh vegetables, and a savory marinade make these kabobs a crowd-pleaser at barbecues, family dinners, or casual gatherings.
Steak kabobs
a versatile and flavorful dish perfect for grilling season. Tender chunks of steak, fresh vegetables, and a savory marinade make these kabobs a crowd-pleaser at barbecues, family dinners, or casual gatherings.
Whether cooked on an outdoor grill or indoor grill pan, these kabobs deliver juicy, smoky flavors with every bite.
Equipment
- Kitchen Equipment Needed:
- Skewers (metal or wooden)
- Grill or grill pan
- Mixing bowl
- Basting brush
- Cutting board
- Knife
Ingredients
- 1 1/2 lbs steak cut into 1-inch cubes
- 2 bell peppers cut into chunks
- 1 large red onion cut into wedges
- 1 zucchini sliced thick
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp dried oregano or thyme
Instructions
- Prepare the Skewers:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Make the Marinade:
- In a mixing bowl, whisk together olive oil, soy sauce, garlic, smoked paprika, black pepper, and oregano.
- Marinate the Steak:
- Add steak cubes to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
- Assemble the Kabobs:
- Thread steak, bell peppers, onions, zucchini, and cherry tomatoes onto skewers, alternating between meat and vegetables.
- Grill the Kabobs:
- Preheat the grill to medium-high heat.
- Place kabobs on the grill and cook for 8-10 minutes, turning occasionally, until the steak reaches desired doneness and vegetables are slightly charred.
- Rest and Serve:
- Let the kabobs rest for 5 minutes before serving to allow the juices to redistribute in the steak.
- Recipe Tips
- For even cooking, cut vegetables and steak into similar-sized pieces.
- Avoid overloading the skewers to ensure everything cooks evenly.
- Brush kabobs with any leftover marinade while grilling for extra flavor.
- What to Serve With This Recipe
- Pair steak kabobs with rice, couscous, or a fresh green salad.
- Serve with creamy dips like tzatziki or garlic aioli for added indulgence.
- Grilled pita bread or roasted potatoes make excellent sides.
- Frequently Asked Questions
- Q: Can I prepare these in advance?
- A: Yes, you can assemble the kabobs and store them in the refrigerator for a few hours before grilling.
- Q: What other vegetables can I use?
- A: Mushrooms, yellow squash, or even chunks of pineapple work beautifully on kabobs.
- Q: How can I tell if the steak is done?
- A: Use a meat thermometer to check doneness: 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.
- Serving Suggestions
- Steak kabobs are best served hot off the grill. Garnish with chopped parsley or a squeeze of fresh lemon juice to brighten the flavors. Whether served as a main dish or part of a larger spread, these kabobs are guaranteed to impress!
Whether cooked on an outdoor grill or indoor grill pan, these kabobs deliver juicy, smoky flavors with every bite.
Kitchen Equipment Needed
- Skewers (metal or wooden)
- Grill or grill pan
- Mixing bowl
- Basting brush
- Cutting board
- Knife
Ingredients Overview
- Steak: Choose a tender cut like sirloin, ribeye, or filet mignon for juicy and flavorful results.
- Vegetables: Bell peppers, onions, zucchini, and cherry tomatoes add color and freshness.
- Marinade: A combination of olive oil, soy sauce, garlic, and spices infuses the steak with flavor.
Ingredients
- 1 1/2 lbs steak, cut into 1-inch cubes
- 2 bell peppers, cut into chunks
- 1 large red onion, cut into wedges
- 1 zucchini, sliced thick
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp dried oregano or thyme
Instructions
- Prepare the Skewers:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Make the Marinade:
- In a mixing bowl, whisk together olive oil, soy sauce, garlic, smoked paprika, black pepper, and oregano.
- Marinate the Steak:
- Add steak cubes to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
- Assemble the Kabobs:
- Thread steak, bell peppers, onions, zucchini, and cherry tomatoes onto skewers, alternating between meat and vegetables.
- Grill the Kabobs:
- Preheat the grill to medium-high heat.
- Place kabobs on the grill and cook for 8-10 minutes, turning occasionally, until the steak reaches desired doneness and vegetables are slightly charred.
- Rest and Serve:
- Let the kabobs rest for 5 minutes before serving to allow the juices to redistribute in the steak.
Recipe Tips
- For even cooking, cut vegetables and steak into similar-sized pieces.
- Avoid overloading the skewers to ensure everything cooks evenly.
- Brush kabobs with any leftover marinade while grilling for extra flavor.
What to Serve With This Recipe
- Pair steak kabobs with rice, couscous, or a fresh green salad.
- Serve with creamy dips like tzatziki or garlic aioli for added indulgence.
- Grilled pita bread or roasted potatoes make excellent sides.
Frequently Asked Questions
Q: Can I prepare these in advance?
A: Yes, you can assemble the kabobs and store them in the refrigerator for a few hours before grilling.
Q: What other vegetables can I use?
A: Mushrooms, yellow squash, or even chunks of pineapple work beautifully on kabobs.
Q: How can I tell if the steak is done?
A: Use a meat thermometer to check doneness: 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.
Serving Suggestions
Steak kabobs are best served hot off the grill. Garnish with chopped parsley or a squeeze of fresh lemon juice to brighten the flavors. Whether served as a main dish or part of a larger spread, these kabobs are guaranteed to impress!
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