Select Page

Great and and not dry kebabs are matter of using the right meat and pairing it with a great marinade.

Steak and Veggie Kebabs
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup extra-virgin olive oil
  • ¼ cup Worcestershire sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lemon juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon dark brown sugar
  • 2 teaspoons freshly ground black pepper
  • 1½ pounds beef sirloin tips, cut into 1½-inch cubes
  • 1 yellow bell pepper
  • 1 red bell pepper, cut into 1½-inch squares
  • 1 green bell pepper, cut into 1½-inch squares
  • 1 zucchini, sliced thickly
  • 1 small red onion, cut into 1½-inch squares
  1. Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and vegetables in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours.
  2. Thread beef onto skewers, alternating with vegetables.
  3. Clean and oil the grilling grate. Heat grill grate for 5 minutes.
  4. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.