Steak Kabobs

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Preparation: 75 minutes
Cook: 10 minutes
Servings: 4 

 

INGREDIENTS
For the marinade:
-¼ cup olive oil
-2 tablespoons soy sauce
-2 tablespoons red wine vinegar
-2 tablespoons Worcestershire sauce
-1 tablespoon fresh lemon juice
-2 cloves garlic, minced
-1 tablespoon brown sugar
-1 teaspoon paprika
-1 teaspoon onion powder
-½ teaspoon dried oregano
-Salt and black pepper, to taste 

For the Kabobs:
-1 ½ pounds sirloin steak, (cut into 1-inch cubes)
-1 red bell pepper, (seeded and cut in 1-inch pieces)
-1 yellow bell pepper, (seeded and cut into 1-inch pieces)
-8 ounces mushrooms
-1 red onion, (cut into 1-inch pieces)
-8 metal skewers 

 

INSTRUCTIONS
In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper. 

Place the steak in the bowl with the marinade or place in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours. 

Carefully thread the marinated meat along with the vegetables, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade. 

Grill the kabobs on high heat, for 8 to 10 minutes (as per preference), turning the kabobs every couple of minutes. 

Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving. 

 

NOTES 

If you are using wood skewers, soak them in water for 30 minutes before grilling. 

Original Recipe 

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