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.
Servings: 5 servings (2 skewers per person)
Calories: 438kcal
Equipment
Ingredients
- 2 pounds 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 Gluten-Free: Use coconut aminos or gluten-free Tamari soy sauce
- 1/3 cup avocado oil sub: olive oil
- 1/4 cup all-natural Worcestershire sauce Gluten-Free: 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
Instructions
- 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.
- 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 9x13-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.
Notes
- 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.
Nutrition
Serving: 2skewers | Calories: 438kcal | Carbohydrates: 14g | Protein: 43g | Fat: 23g | Cholesterol: 111mg | Sodium: 1204mg | Fiber: 2g | Sugar: 8g