Steak Kebabs Recipe
These bold Steak Kebabs feature juicy marinated sirloin and vibrant veggies, grilled to perfection in under 40 minutes.
Ingredients
- 3 pounds top sirloin, cut into 1” cubes
- ¼ cup olive oil
- ¾ homemade steak seasoning recipe
- 1 peeled red onion, cut into 1” pieces
- 2 cups button mushrooms, stems removed
- 1 seeded red bell pepper, cut into 1” pieces
- optional juice of ½ lemon
Instructions
- Preheat the grill to high heat (450° to 550°).
- Next, add the beef, oil, and seasoning to a large bowl and mix to combine. Set aside.
- In the meantime, prepare the vegetables. Feel free to use any additional ingredients such as zucchini, squash, potatoes, eggplant, etc.
- Using metal skewers, or wooden ones that have been soaked in water for 30 minutes, add the marinated beef and vegetables to each skewer. You can do beef, then onion, beef, then pepper, etc. Feel free to do this in any manner that you’d like. The only warning is not to pack it too tightly, so that things can cook properly. There is no need to season the vegetables, as the beef will provide plenty of oil and seasonings.
- Place the steak kebabs on the grill. These take roughly 2 to 3 minutes on all four sides for them to be a medium rare to medium internal temperature and for the veggies to be nice and roasted up. Feel free to cook them longer for them to achieve your desired internal temperature.
- Remove the steak kebabs and let them rest for 3 to 4 minutes. Squeeze on optional lemon juice before serving.
Notes
The secret to the best grilled beef skewers? Space. When assembling the skewers, leave some space in between each piece of beef and the vegetables rather than packing them tightly. This leaves room for the heat to circulate, helping the edges char and infusing a smoky flavor.
Soak wooden skewers: If you’re using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from catching fire on the grill. Or, better yet, use reusable metal skewers like I do. There’s no soaking needed.
Preheat your grill properly: A hot grill is essential for locking in the beefy juices and getting that tasty seared crust on the beef and veggies. Let it fully preheat for 10 to 15 minutes or until it reaches 450°F to 550°F before adding the skewers.
Checking for doneness: Aim to cook the beef to an internal temperature of 130°F to 135°F for medium-rare, 140°F to 145°F for medium, or 150°F to 155°F for medium-well. Use a meat thermometer for precise results.
No grill? Bake your kebabs instead: Arrange them in a single layer on a foil- or parchment-lined baking sheet and bake at 425°F for 15 to 20 minutes, flipping halfway through. For extra char, switch the oven to broil during the last 1 to 2 minutes, but keep a close eye on them.
Make-Ahead: You can thread the meat and vegetables onto the skewers a few hours in advance. Keep them covered in the fridge, then remove them 15 minutes before cooking so they can come to room temperature.
How to Store: Store leftover steak kebabs in an airtight container in the fridge for 3 to 4 days.
How to Reheat: Reheat the kebabs in a skillet over medium heat with a splash of oil or water to keep the meat juicy, or reheat them in the oven at 350°F until warmed through.
Nutrition
Calories: 388kcalCarbohydrates: 4gProtein: 52gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 134mgSodium: 130mgPotassium: 981mgFiber: 1gSugar: 2gVitamin A: 625IUVitamin C: 27mgCalcium: 58mgIron: 4mg