Grilled Steak Kabobs with Peppers and Onions
These juicy grilled steak kabobs are marinated and packed with flavor. They're easy to prep ahead and perfect for summer cookouts or quick weeknight dinners. Grill or roast in the oven.
Servings: 3
Equipment
Ingredients
- 1 ½ pounds Sirloin Steak cut into 1.5-2 inch pieces
- 1 Sweet Onion cut into 1.5-2 inch pieces
- 1 Red Bell Pepper cut into 1.5-2 inch pieces
Marinade
- 2 tablespoons Dark Cherry Sweet Balsamic Vinegar add 2 tsp honey if using regular balsamic vinegar (see note 1)
- 2 tablespoons Light Soy Sauce I used reduced sodium
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 cloves Garlic minced
- 3 tablespoons Extra Virgin Olive Oil
Instructions
- In a large bowl, whisk together all marinade ingredients until fully combined.
- Add the steak, onion, and bell pepper pieces to the bowl. Toss until everything is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours.
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread the marinated steak, onion, and bell pepper onto the skewers, alternating between the three. You may not need all the onions and peppers. Double-stack pieces if you’d like to use more.
Grilling Instructions
- Preheat the grill to high heat. Grill the skewers for 10–12 minutes, flipping halfway through, until the steak and veggies are nicely charred and cooked to your liking. Let rest for a few minutes before serving.
Oven Instructions
- Preheat oven to 450°F. Line a baking sheet with foil and optionally place a wire rack on top for better airflow. Arrange skewers in a single layer and roast for 10–15 minutes, depending on preferred doneness. For extra char, broil for 1 minute at the end, watching closely. Let rest for a few minutes before serving.
Notes
- Note 1 (Balsamic vinegar): I used dark cherry sweet balsamic vinegar, which has a thicker and sweeter consistency. If you are using regular balsamic vinegar, add 1 to 2 teaspoons of honey to balance the flavor.
- Steak options: Sirloin is my go-to for kabobs. Ribeye or New York strip are also good choices. Cut into 1.5 inch cubes for even cooking.
- Skewers: If using wooden skewers, soak them in water for 20 to 30 minutes before grilling. Metal skewers are easier to work with and do not require soaking.
- Storage & Reheating: Leftovers can be stored in the fridge for up to 3 days. Reheat in a skillet or microwave.
Nutrition
Calories: 508kcal | Carbohydrates: 17g | Protein: 53g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 138mg | Sodium: 1349mg | Potassium: 1142mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1254IU | Vitamin C: 59mg | Calcium: 116mg | Iron: 5mg
