Carne Asada Steak Kabobs are 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! These are one of our go-to dinnertime recipes and we just can’t get enough.
They are super easy to put together and you can pretty much use any of your favorite vegetables to add to this recipe that you like. We switch it up from time to time.
When I say these are the best Steak Kabobs I have ever had… I mean it. I might be biased because it’s my recipe but I’m honestly not joking with you when I say they are just that delicious.
Sweet, juicy, with a hint of smoke from the grill, you will most definitely make these again and again. At least that is what we do, you already know I love grilling but Kabobs are one of my favorites.
Some of our other favorite grilling recipes that we have on our site include Sticky Grilled Chicken Wings, Cheeseburgers, and Herb Marinated Grilled Pork Chops!
WHY THIS RECIPE WORKS:
- With simple ingredients, these come together quickly.
- You can add any of your favorite vegetables that you like.
- Double the recipe to serve more guests!
INGREDIENTS NEEDED (FULL RECIPE BELOW):
NY strip steak or other tender steaks
Olive oil
Soy sauce
Scallions
Garlic
Lime juice
Ground cumin
Light brown sugar
Cilantro
Bell peppers or sweet mini peppers
Red onion
Zucchini
HOW TO MAKE CARNE ASADA STEAK KABOBS:
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Cut the steak into 1 1/2 inch cubes. Place in a gallon-sized plastic bag, set aside.
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In a medium-sized bowl, mix together the oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro.
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Pour into bag with the steak, massage marinade into the meat. Place in the refrigerator for at least one hour up to overnight.
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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.
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Skewer the veggies with the meat.
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Prepare the grill and make sure it is very hot before cooking.
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Right before placing the kabobs on the grill, brush any remaining marinade over the kabobs, especially on the veggies.
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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.
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!
WHAT OTHER STEAK CAN I USE?
While we love the NY Strip there are other cuts of steak that you can use for this recipe to cut down on cost. You can use Filet Mingon (beef tenderloin), top sirloin.
These are the other cuts that I would recommend as they are tender and make a great Steak Kabob Recipe.
HOW TO STORE:
These Carne Asada Steak Kabobs can be stored either on the skewer or off in an airtight bag in the refrigerator for up to 4 days.
To reheat you can quickly sick in the microwave (off skewer) until warmed through.
TIPS AND TRICKS:
- First, start off with a tender meat.
- 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.
- 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.
- 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.
- Easily double this recipe to serve more people.
- You can use vegetables, see some that I have listed above.
Looking for that perfect grilling recipe this summer? You have to make these Carne Asada Steak Kabobs, you will not regret it!
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If you’ve tried these CARNE ASADA STEAK KABOBS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Carne Asada Steak Kabobs
Ingredients
- 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
Instructions
- 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.
Notes
- *I used the mini sweet peppers in these photos. However, regular sized bell peppers are perfect too. I suggest getting a variety of colors to make the kabobs more fun!
- First, start off with a tender meat.
- 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.
- 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.
- 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.
- Easily double this recipe to serve more people.
- You can use vegetables, see some that I have listed above.
Nutrition
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I moved away from The Fresh Market almost 7 years ago and I still miss it! These kabobs look delicious! They got me excited for grilling season!
I love Fresh Market and I’m lucky because it’s only about 5 minutes from my house. We just recently bought their prime NY Strip that they had on sale if you bought a half side. They cut it into steaks for us, whatever size we wanted, and wrapped it up to freeze. Now I know what I’ll be using that strip steak for – these delicious kabobs! And I’m so with you on grilling. We find most of our meals are done on the grill and they come out delicious. And the bonus – it leaves me little to clean up. Win-win!