Grilled Marinated Steak Kebabs

Grilled Marinated Steak Kebabs; cubes of steak, peppers and onion marinate in a simple homemade marinade, skewered and grilled to perfection. Serve with rice, corn on the cob or a green salad and grilled bread. This recipe will yield 12 skewers and serve 6 with 2 skewers per person.

Course Mains & Entrees

Cuisine American

Keyword beef, grilled, grilling, homemade marinade, kebabs, skewers, steak

Prep Time 25

Additional Time For Marinating: 30

Total Time 55

Servings servings

Calories 285

Author Laurie McNamara

Equipment

MASTER COOK Kabob Skewers Set 12 Flat Stainless Steel Reusable BBQ Skewers

Ingredients

FOR THE MARINADE:

4 cloves garlic minced
2 tablespoons Dijon mustard
1 tablespoon steak seasoning
1/4 cup lemon juice freshly squeezed
1/4 cup tamari
2½ tablespoons Worcestershire Sauce
2 tablespoons extra light olive oil

FOR THE KEBABS:

2 pounds sirloin steaks or ribeye steak, cut into bite-size cubes
1 red bell pepper cut into chunks
1 orange bell pepper cut into chunks
green bell pepper cut into chunks
1 large red onion cut into cubes

US Customary - Metric

Instructions

In a large bowl combine the garlic, steak seasoning, mustard, Worcestershire sauce, lemon juice, tamari and olive oil. Whisk to combine thoroughly.
Place the peppers, onions and cubed sirloin into the marinade and toss to coat. Allow the beef to marinate on the countertop for 15 to 20 mintues.
While your grill is preheating to medium-high (550-600°). Skewer the steak, alternating with the peppers and onion until all of the steak is skewered. Any remaining peppers and onions can be added to a hot grill pan later on while the steak kebabs rest.
Once your grill is hot, place the skewers down and immediately reduce the temperature to medium (400°) and continue to cook, turning occasionally, until there's a nice grill marks on the outside.
Remove and let rest for 5 minutes or so before serving. This is when I would place the grill pan on top of the hot grates. Once hot, use tongs to add the vegetables, leaving the marinade in the bowl.

Notes

Metal skewers are best but wood skewers that have been soaking in water for at least 30-45 minutes can also be used.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition