Steak Kabobs

5 from 6 votes

Steak Kabobs make the perfect delicious dinner for grilling season. The steak marinade makes the meat melt in your mouth.

Prep Time25

Cook Time12

Marinating Time1

Total Time1 37

Servings: servings

Calories: 411kcal

Author: Lisa Longley

Ingredients

2 pounds top sirloin cut into cubes
1 large red onion cut into square pieces, see note
2 red bell pepper cut into square pieces
2 yellow squash sliced into 1/4 inch pieces (look for one that is uniform in width from tip to end)

Steak Kabob Marinade

1/2 cup olive oil
1/3 cup soy sauce see note
1 tablespoon brown sugar packed, see note
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 cloves garlic minced
1/4 teaspoon black pepper

Instructions

Combine the ingredients for the marinade in a small bowl. Whisk until smooth. Pour the marinade over the cubed sirloin. Stir to combine. Cover and refrigerate for 1 to 24 hours.
1/2 cup olive oil, 1/3 cup soy sauce, 1 tablespoon brown sugar, 1 tablespoon lemon juice, 2 tablespoons Worcestershire sauce, 2 cloves garlic, 1/4 teaspoon black pepper, 2 pounds top sirloin
Preheat your grill to medium heat. See note about cooking indoors.
After the meat has marinated, put together the skewers by adding meat, then the vegetables, then another piece of meat to the skewer. Repeat until the skewer is full. You can see in the photos I did about five pieces of meat, and four sets of vegetables for each skewer to make ten skewers.
1 large red onion, 2 red bell pepper, 2 yellow squash
Place the skewers on the grill and grill for six minutes on each side. It works best to use metal tongs to flip the skewers. Serve warm, testing the metal skewers before handing them off to kids to ensure they aren't too hot to touch.

Video

Notes

Using other vegetables: Mushrooms, zucchini, cherry tomatoes, and small potatoes would also be delicious on steak kabobs.

Soy sauce: Please note that soy sauce does contain gluten. If you are looking to make this recipe gluten free, I would suggest replacing it with tamari or coconut aminos.

Brown sugar: I wouldn't recommend skipping the sugar in this recipe because it helps to balance the flavors. That said, you could replace it with a sugar substitute like monk fruit for a low carb option.

Cooking indoors: If you don't own a grill or you'd like to make the in the winter months, they can be made on an indoor grill following the same instructions. Alternatively they can be baked at 400 degrees Fahrenheit for 10 minutes and then broiled for 1 to 2 minutes.

Nutrition