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Grilled Steak Kabobs Recipe

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3.9 from 74 reviews

Delicious and flavorful grilled steak kabobs made with tender sirloin steak marinated in a savory blend of garlic, soy sauce, Worcestershire, and spices, then skewered with red onions and bell peppers for a quick and easy outdoor meal.

Ingredients

Steak Kabobs

  • 2 pounds boneless sirloin steak, trimmed of excess fat and cut into 1 1/2 inch cubes
  • 4 cloves garlic, 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 (substitute: olive oil)
  • 1/4 cup all-natural Worcestershire sauce (Gluten-Free: look for gluten-free labeled version)
  • 1 tablespoon honey (substitute: real maple syrup or brown sugar)
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 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

  1. Make Marinade: In a gallon-sized freezer bag, combine the sirloin steak cubes, minced garlic, low-sodium soy sauce, avocado oil, Worcestershire sauce, honey, onion powder, black pepper, and red pepper flakes. Remove excess air, seal the bag tightly, and shake or toss to fully coat the steak with the marinade.
  2. Marinate Steak: Place the sealed bag in the refrigerator and let the steak marinate for at least 30 minutes and up to 8 hours. This allows the flavors to deeply penetrate the meat. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
  3. Prep Grill: Clean and preheat your grill or grill pan to medium heat, approximately 350° to 400°F, ensuring it is ready for even cooking of the kabobs.
  4. Build Kabobs: Using a 9x13-inch baking dish to keep things neat, thread the marinated steak pieces alternately with red onion chunks and red bell pepper pieces onto the soaked skewers. Fill each skewer mostly full, typically about three pieces of steak per skewer, leaving a little space between ingredients for even grilling. Pour any remaining marinade evenly over the assembled kabobs.
  5. Grill Kabobs: Place the kabobs on the grill and cook, turning frequently to ensure even searing and to cook the vegetables until tender. Grill for about 8 to 10 minutes or until the steak reaches your desired doneness, with a minimum safe internal temperature of 145°F as recommended by USDA. Discard any leftover marinade. Once done, let the kabobs rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
  • Marinate the steak for at least 30 minutes and up to 8 hours for optimum flavor.
  • If you prefer gluten-free options, substitute soy sauce with coconut aminos or gluten-free Tamari and ensure Worcestershire sauce is labeled gluten-free.
  • Use a meat thermometer to check for doneness to ensure food safety and desired steak texture.
  • Let the cooked kabobs rest for 5 minutes before serving for juicier results.

Find it online: https://recipethrive.com/grilled-steak-kabobs-recipe/