Steak Kabobs

About This Recipe

Steak kabobs combine juicy marinated steak and colorful vegetables for a smoky, flavorful meal that’s perfect for grilling season!

Ingredients

• 1 ¾ pounds top sirloin steak (cut into 1 ¼-inch cubes)
• ⅓ cup low sodium soy sauce
• ¼ cup canola oil
• 3 tablespoons honey
• 1 tablespoon minced garlic (about 3 cloves)
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper
• 1 red bell pepper (cored and cut into 1 ¼-inch pieces)
• 1 yellow or orange bell pepper (cored and cut into 1 ¼-inch pieces)
• 8 ounces whole baby bella mushrooms (halved if large)
• 1 small red onion (cut into 1 ¼-inch cubes)
• Skewers (if using wood, soak in water for 30 minutes)
• Oil (for brushing the grill)

Instructions

1. Place the steak in a large ziptop bag or medium bowl. Whisk together the marinade ingredients (soy sauce, oil, honey, garlic, chili powder, cumin, black pepper), then pour over the steak. Toss the steak with the marinade (or seal the bag and toss) until it is well coated. Refrigerate for at least 1 hour or up to 8 hours.
2. Preheat your grill to medium-high heat (about 425°F).
3. Thread the marinated steak onto the skewers, alternating with the vegetables. The steak/veggies can lightly touch, but don't pack them together to ensure everything cooks evenly. Transfer to a rimmed baking sheet as you go.
4. Brush the skewers on all sides with the used marinade (discard the rest).
5. Once the grill is hot, use a brush to scrub the grates clean if needed, then brush the grates with oil.
6. Grill the skewers on all sides until the vegetables are seared and the meat reaches your desired doneness—140°F to 145°F for medium—about 8 to 9 minutes, turning roughly every 3 minutes. Transfer to a serving plate (we use a clean baking sheet). Serve warm.