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.
*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.
Carne Asada Steak Kabobs Recipe found on https://thissillygirlskitchen.com/carne-asada-steak-kabobs/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.