Description

These Steak Kabobs are bursting with irresistible flavor! With tender top sirloin and vibrant veggies, they offer a simple preparation for any cookout. Perfect for a quick dinner or a gathering with friends!

Ingredients

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⅓ cup olive oil
¼ cup less sodium soy sauce
2 tablespoons balsamic vinegar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 tablespoon dijon mustard
2 teaspoons minced garlic
2 teaspoons smoked paprika
1 teaspoon dried crushed rosemary
½ teaspoon fine ground sea salt
½ teaspoon freshly ground black pepper
2 pounds top sirloin steak
3 large bell peppers, assorted colors
1 large red onion
2 tablespoons olive oil, plus additional as needed for brushing the grill
¼ teaspoon fine ground sea salt
¼ teaspoon freshly ground black pepper
12 wooden or metal skewers, about 10 to 12 inches long
parsley, optional for garnish

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Instructions

In a bowl, mix together all marinade ingredients.
Cut the steak into 1½-inch cubes and place them in a zippered plastic storage bag. Pour the marinade over the steak, seal the bag, and refrigerate for at least 2 hours, up to 8 hours.
If using wooden skewers, soak them in water for at least 1 hour.
Slice the bell peppers and red onion into 1½-inch pieces. Toss them in a bowl with 2 tablespoons of oil, salt, and pepper.
Thread the steak and veggies onto the skewers, alternating between the steak and veggies.
Grill the skewers for 10 to 12 minutes, turning often, until the steak reaches 140 to 145 degrees F and the veggies are slightly charred.
Serve on a platter, garnished with parsley if desired.

Notes

Marinating the steak for longer enhances the flavor. Aim for at least 2 hours.
For extra flavor, try adding different vegetables to the skewers like zucchini or mushrooms.
Baste the kabobs with olive oil while grilling to prevent sticking and enhance flavor.

Nutrition

Serving Size: 1 kabob
Calories: 320
Sugar: 3g
Sodium: 650mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg