Description
These juicy grilled steak kabobs are a quick, easy, and flavorful summer dinner staple. Featuring tender beef sirloin marinated in a savory blend and grilled with peppers and onions, they offer a perfect balance of smoky comfort food.
Ingredients
Scale
- 1.5 lbs Beef Sirloin or Filet Mignon, cut into 1-inch cubes
- 1 large Red Onion, cut into chunks
- 2 Green Bell Peppers, cut into chunks
- 1 Yellow Bell Pepper, cut into chunks
- 1 cup Cherry Tomatoes, whole (optional)
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Low Sodium Soy Sauce
- 2 tablespoons Apple Cider Vinegar
- 3 cloves Garlic, minced
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Black Pepper, freshly cracked
- 1 teaspoon Sugar or Honey
Instructions
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Wipe metal skewers clean.
- Pat the beef cubes dry with paper towels to help the marinade adhere.
- In a large bowl, whisk together olive oil, soy sauce, apple cider vinegar, minced garlic, Dijon mustard, oregano, black pepper, and sugar/honey until emulsified.
- Add the beef cubes to the marinade, tossing to coat evenly. Cover and refrigerate for 1 to 4 hours.
- While the meat marinates, cut the red onion and bell peppers into chunks similar in size to the meat. Keep cherry tomatoes whole if using.
- Thread the skewers using two skewers per kabob for stability. Alternate pieces of meat, onion, and peppers. Leave small spaces between ingredients.
- Preheat grill to medium-high heat (400-450°F). Clean grates and oil them lightly.
- Place skewers on the grill. Cook for 3-4 minutes on the first side without moving to sear. Flip and cook for another 3-4 minutes.
- Cook until internal temperature reaches 130-135°F for medium-rare or 140-145°F for medium. Baste with extra marinade during the last minute if desired.
- Remove kabobs from the grill and let rest for 5 minutes before serving to redistribute juices.
Notes
Do not marinate the beef for more than 4 hours, as the acid in the vinegar can make the meat mushy. Ensure vegetables are cut to the same size as the meat to prevent burning. Use two skewers per kabob for stability. If using wooden skewers, soaking them is essential to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 kabob per person
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 2
- Protein: 32
Keywords: grilled steak kabobs, summer dinner, beef skewers, easy grilling, high protein meal, marinade recipe, outdoor cooking