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Marinated Steak Kabobs Recipe

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These marinated steak kabobs feature tender sirloin steak pieces soaked in a flavorful ginger and soy sauce marinade, skewered with colorful vegetables, and grilled to juicy perfection. Perfect for a summer BBQ or a quick weeknight dinner, these kabobs are easy to prepare, full of vibrant flavors, and served with minimal fuss.

Ingredients

Marinade

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons grated onion
  • 2 tablespoons reduced-sodium soy sauce (or tamari for gluten free)
  • 1/2 tablespoon tomato paste
  • 1 teaspoon coarse salt

Main

  • 2 – 3 pounds sirloin steak, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 large red onion, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 medium yellow squash, cut into 1-inch pieces

Instructions

  1. Make the marinade: In a medium bowl or jar, whisk together the olive oil, apple cider vinegar, grated fresh ginger, grated onion, reduced-sodium soy sauce, tomato paste, and coarse salt until fully combined. If using store-bought dressing, you can skip this step.
  2. Marinate the steak: Place the sirloin steak pieces in a baking dish or large zip-top bag, and pour the marinade over them. Stir to ensure each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, but preferably overnight to maximize flavor. If you’re using wooden skewers, soak them in water while the steak marinates to prevent burning during grilling.
  3. Assemble the kabobs: Remove the steak from the marinade and pat the pieces dry with paper towels to promote even grilling. Alternate threading the steak pieces with the red bell pepper, red onion, zucchini, and yellow squash pieces onto skewers until all ingredients are used.
  4. Grill the kabobs: Preheat your grill to high heat, aiming for about 450°F to 500°F. Place the kabobs on the grill and cook for 4 to 5 minutes on each side, turning once to ensure even cooking. Use a meat thermometer to check that the steak reaches an internal temperature of about 130°F for medium-rare doneness. The vegetables should become tender and slightly charred.
  5. Rest and serve: Remove the kabobs from the grill and let them rest for 5 minutes. Resting allows the juices inside the steak to redistribute, raising the internal temperature slightly and enhancing tenderness. Serve warm and enjoy your vibrant, flavorful steak kabobs.

Notes

  • For gluten-free option, use tamari instead of soy sauce.
  • Marinating overnight will deepen the flavor and tenderize the steak further.
  • Soaking wooden skewers for at least 30 minutes prevents them from burning on the grill.
  • Adjust grilling time if you prefer steak cooked more or less than medium-rare.
  • You can substitute sirloin with other grilling-friendly cuts like ribeye or flank steak if desired.

Find it online: https://lauracooks.com/marinated-steak-kabobs-recipe/