Steak Kabobs

Juicy grilled Steak Kabobs marinated in a savory soy-lime sauce and skewered with peppers, onion, and zucchini for an easy cookout dinner.

Course Main Course

Cuisine American

Keyword Steak Kabobs

Prep Time 10

Cook Time 15

Marinading Time 1

Total Time 25

Servings servings

Calories 368kcal

Cut the steak into 1 & 1/2 inch cubes, set aside.
1 1/2 pound NY strip steak
Mix together the oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro in a gallon-sized ziplock bag.
2 tablespoons olive oil, 1/3 cup soy sauce, 4 scallions, 3 garlic cloves, 2 small limes, 1/2 teaspoon ground cumin, 3 tablespoons light brown sugar, 1/4 cup fresh cilantro
Add the steak cubes, and massage the 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.
3 bell peppers* of any color, 1/2 medium red onion
Slice the zucchini into 1/2-inch rounds.
2 small zucchini
Skewer the veggies and the meat cubes on 6 skewers. (I like to use metal skewers)
Bring the remaining marinade to a boil, take off the heat.
Prepare the grill and grill grates, make sure it is clean and very hot before cooking over medium-high heat to high heat.
Cook until your desired temperature, turning occasionally to get grill marks and a nice char on all sides. Brush with the marinade every time you flip the kabobs, concentrating on the veggies.
I pulled the kabobs off at an internal temperature of the steak at 135°F degrees for medium-rare. The amount of time on the grill may vary due to how well done you want your steak. Serve immediately.

First, start off with tender meat. See the options above.
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 other vegetables or a different cut of beef, see some that I have listed above.
You can also use a grill pan.
This marinade recipe is adapted from LifeCurrents.com