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Grilled Steak Kabobs
Grilled Sirloin Steak Kabobs are not only a great meal idea for large groups, but they can also be a freezer meal! The magic of this easy dinner idea is in the marinade.
Ingredients
- 2 lb. boneless sirloin steak, trimmed of excess fat and cut into 1 1/2 inch cubes
- 4 garlic cloves, minced (or 2 teaspoons pre-minced garlic)
- 1/2 cup low sodium soy sauce (GF: Use coconut aminos or gluten-free Tamari soy sauce)
- 1/3 cup avocado oil (sub: olive oil)
- 1/4 cup all-natural Worcestershire sauce (GF: Look for one labeled gluten-free.)
- 1 tablespoon honey (sub: real maple syrup or brown sugar)
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- A pinch of red pepper flakes (about 1/8 teaspoon)
- 1 large red onion, cut into bite-sized (about 1 inch) pieces
- 2 red bell peppers, cored and cut into bite-sized (about 1 inch) pieces
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Instructions
Make It Now:
- Make Marinade: To a gallon-sized freezer bag, add steak, garlic, soy sauce, oil, Worcestershire, honey, onion powder, pepper, and red pepper flakes. Press air out, seal, and toss to combine. (Freezing instructions begin here.)
- Marinate Steak: Place the bag in the refrigerator for at least 30 minutes and up to 8 hours to marinate. Tip: Set the bag in a dish in case there are any leaks. Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes.
- Prep the Grill: Clean and preheat a grill or grill pan to medium heat (around 350°-400°F).
- Build Kabobs: Build the kabobs in a 9×13 inch baking dish to contain the mess. Thread a piece of onion, bell pepper, and beef onto the skewers, repeating until the skewer is mostly filled. (You’ll end up with about 3 pieces of meat per skewer.) Leave a little space between each ingredient so they grill evenly. Pour the rest of the marinade over the kabobs to coat the veggies.
- Grill Kabobs: Grill the kabobs, turning frequently, until the vegetables are tender and the beef is seared on all sides and cooked to desired doneness*, about 8-10 minutes. (Be sure to discard the marinade.) Let rest for 5 minutes.
*USDA recommends a safe minimum internal temperature of 145 degrees for beef.
Freeze For Later: Follow Step 1 and freeze the bag.
Prepare From Frozen: (Note: You’ll need the onion and red bell peppers on hand to complete this meal.) Thaw. Follow Steps 3-5.
Notes/Tips
- Use disposable gloves when threading the kabobs for easy clean up.
- Save the inside of the onion, if the pieces are too small for the kabob, and throw in a soup, sauce, or marinade later.
- Mix up the veggies if you want! Red onion and bell peppers are my veggies of choice. Mushrooms would also be great with this recipe.
- Gluten-Free Version: Use coconut aminos or gluten-free Tamari soy sauce. Make sure the brand of Worcestershire sauce is gluten-free. I like the Lea & Perrins brand.
- It would be delicious served with a little Garlic Herb Butter.
Find it online: https://thrivinghomeblog.com/sirloin-steak-kebabs/