Steak and Veggie Kabobs
Deliciously marinated steak and fresh veggies on a skewer, perfect for grilling season. These kabobs are quick to prepare and packed with flavor.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Kabobs
- 1 ½ pounds sirloin steak, cubed
- 1 medium zucchini, thickly sliced
- 1 medium red bell pepper, cut into chunks
- 1 medium yellow bell pepper, cut into chunks
- 1 medium red onion, cut into chunks
For the Marinade
- ¼ cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- to taste Salt and pepper
Instructions
Preparation
- In a mixing bowl, whisk together the olive oil, Worcestershire sauce, minced garlic, dried rosemary, salt, and pepper until well combined.
- Add the cubed sirloin steak to the marinade, ensuring all pieces are coated. Let it marinate for about 30 minutes.
- While the steak marinates, prepare the vegetables by cutting the zucchini, bell peppers, and onion into manageable chunks.
Grilling
- Once marinated, thread the steak and veggies alternately onto the skewers. Leave a little space between each piece so they cook evenly.
- Preheat your grill to medium-high heat. Place the kabobs on the grill.
- Cook the kabobs for 8 to 10 minutes, turning occasionally to achieve preferred doneness.
- Let the kabobs rest for 5 minutes before serving to help keep the steak juicy.
Notes
Soak wooden skewers in water for about 30 minutes before using to prevent them from burning. Consider adding a splash of lemon juice to the marinade for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days.