Ingredients
For the Marinade:
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
For the Kabobs:
- 1 ½ pounds top sirloin steak, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 8 ounces button mushrooms
- 1 red onion, cut into 1-inch pieces
- 8 metal skewers
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, minced garlic, brown sugar, paprika, onion powder, dried oregano, salt, and black pepper until well combined.
- Marinate the Steak: Place the cubed steak in the bowl with the marinade or transfer both to a large Ziploc bag, ensuring the meat is fully coated. Seal and chill in the refrigerator for at least 1 hour, allowing the flavors to tenderize the meat. You can marinate for up to 8 hours for deeper flavor.
- Assemble the Kabobs: Thread the marinated steak pieces alternately with red bell pepper, yellow bell pepper, button mushrooms, and red onion pieces onto metal skewers. Leave a little space between pieces to promote even cooking. Brush the assembled kabobs with some of the remaining marinade and discard any leftover marinade.
- Grill the Kabobs: Preheat the grill to high heat. Place the kabobs on the grill and cook for 8 to 10 minutes, turning every couple of minutes to evenly cook all sides. Cook to your preferred level of doneness.
- Rest and Serve: Use tongs to remove the kabobs from the grill. Let them rest for 5 minutes to allow the juices to redistribute before serving. Enjoy your flavorful steak kabobs hot off the grill.
Notes
- Metal skewers are recommended to withstand high grilling heat and prevent burning; if using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Marinating the meat for at least one hour helps tenderize the steak and infuse flavor; however, marinating longer (up to 8 hours) enhances taste further.
- Keep space between pieces on the skewers to ensure even cooking and avoid steaming.
- Use tongs to handle the kabobs safely and prevent piercing the meat, which can release juices and dry it out.
- Allowing the meat to rest after grilling helps keep it juicy and tender.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
