Carne Asada Steak Kabob, NY strip marinated in the BEST marinade with lots of yummy veggies! This steak kabob recipe doesn’t get much better than this!
Carne Asada Steak Kabobs are your new summertime staple, get that grill ready! This post is sponsored by The Fresh Market, all opinions are my own.
You guys… when I say these are the best kabobs I have ever had… I mean it. THE BEST.
Sweet, juicy, with a hint of smoke from the grill, you will most definitely make these again and again. Summer is almost here and with the warmer temperatures, you have to try this kabob recipe!
Admittedly, Jeremy and I are trying to eat healthier (yes, again… I know the struggle is real, Y’all!). So, eating healthier in our house means lots of grilling out and lots of veggies.
You will start to see a trend around the blog of lots of grilled meals. Not only does it help to cut down on calories but seriously, it just tastes GOOD to grill!
We went to Jeremy’s Grandpa’s house this past weekend to visit and he lives literally 3 minutes away from The Fresh Market, so I had to pop in. I was running low on my favorite vanilla bean paste but on the way, I checked out the meat counter because they always have such good options.
The NY strip started calling to me.
We love a good steak and the strips just had this beautiful marbling, I had to try them! I’m so glad I did because they made the BEST kabobs.
Now, yes I know what you are thinking. Why would I make NY strip into kabobs?!
Obviously, these make a wonderful steak with just salt, pepper and slap on the grill. But, being that we are on a “diet” I try to get the most flavor into every bite so we feel satisfied.
I also made extra grilled veggies with the kabobs, I always make my grilled asparagus when grilling out and I had extra corn on hand. They both went well with the kabobs.
You also have to take into account the quick cooking time of kabobs. The meat you use for them has to be tender for a quick grill time, making NY strip the perfect steak for them.
The carne asada marinade on these steaks is amazing!
How to make steak kabob:
Are steak kabobs healthy?
Yes! I love that grilling can add so much flavor and keep the calories down. Plus I love to add lots of veggies which helps keep you full!
Tips for the best kabobs:
There is definitely an art to making the perfect kabobs.
- First, start off with a tender meat which we have already.
- Next, the most important part is how you cut your meat and veggies. We need to make sure everything is as close to the same size as possible.
You have to make sure every piece is the same size because you want everything to be able to make contact with the grill grates. If a piece of steak or onion is too small, it will not hit the grill and it possibly will not cook all the way through AND the most important part, will not become caramelized.
So, I cut the steak into about 1 1/2 inch cubes. Then, I cut my peppers and onion into the same size.
I also made sure to get a smaller zucchini so the rounds wouldn’t be too big and pick up the whole kabob off the grill.
- Next, the seasoning is very important too, not only for the meat but for the veggies as well. Make sure to brush everything with any remaining kabob beef marinade right before hitting the grill so everything has a wonderful flavor.
- Next, since everything is cut up small, they cook very fast which is great for weeknight meals. But, to ensure you get a very nice sear on everything you need to make sure your grill is VERY hot before placing the kabobs on it.
With these few tips, you will have delicious, caramelized kabobs every time!
To find out more information about The Fresh Market’s USDA Prime beef like these NY Sirloins I used, please click here!
More yummy kabob recipes from my favorite bloggers:
- Grilled Shrimp Kabobs
- Grilled Fruit Kabobs
- Beef Kofta Recipe
- Greek Rosemary Chicken Kabobs
- Grilled Tuna Skewers
Tools used to make steak kabobs:
Carne Asada Steak Kabobs
- 1 1/2 pound NY strip steak or other tender steak
- 2 tablespoons olive oil
- 1/3 cup soy sauce
- 4 scallions thinly sliced
- 3 garlic cloves minced
- 2 small limes fresh squeezed
- 1/2 teaspoon ground cumin
- 3 tablespoons light brown sugar
- 1/4 cup fresh cilantro rough chop
- 3 bell peppers* or sweet mini peppers
- 1/2 medium red onion
- 2 small zucchini
- Cut the steak into 1 1/2 inch cubes. Place in a gallon sized plastic bag, set aside.
- In a medium-sized bowl, mix together the oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro. Pour into bag with the steak, massage marinade into the meat. Place in the refrigerator for at least one hour up to overnight.
- When you are ready to assemble the kabobs, cut the peppers and onions into 1 1/2 inch cubes. Slice the zucchini into 1/2 inch rounds. Skewer the veggies with the meat.
- Prepare the grill and make sure it is very hot before cooking. Right before placing the kabobs on the grill, brush any remaining marinade over the kabobs, especially on the veggies. Cook until your desired temperature turning occasionally to get grill marks on all sides. I pulled the kabobs off at an internal temperature of the steak at 135°F degrees for medium-rare.