Description
Prepare flavorful and tender steak kebabs using this straightforward marinade and grilling method.
Ingredients
Scale
- 2 lbs sirloin steak, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Wooden or metal skewers
Instructions
- In a bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, oregano, and black pepper to make the marinade.
- Place the cubed steak into a resealable bag or non-reactive dish. Pour the marinade over the steak, ensuring all pieces are coated. Seal and refrigerate for at least 2 hours, or up to 8 hours for best flavor.
- If using wooden skewers, soak them in water for 30 minutes before assembly to prevent burning.
- Thread the marinated steak cubes onto the skewers, alternating with pieces of red pepper, green pepper, and red onion. Leave a small space between pieces.
- Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grates.
- Place the kebabs on the hot grill. Grill for 10 to 14 minutes total, turning every 3 to 4 minutes, until the steak reaches your desired doneness.
- Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Notes
- For medium-rare steak, aim for an internal temperature of 130°F to 135°F.
- You can substitute vegetables like zucchini or mushrooms for the peppers and onions.
- Discard any leftover marinade that touched the raw meat.
- Prep Time: 20 min
- Cook Time: 14 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
- Cholesterol: 105