Description
Succulent Mediterranean-style grilled steak kabobs showcase premium beef marinated in zesty herbs and spices. Sizzling skewers deliver a perfect blend of charred meat and fresh vegetables, promising an irresistible outdoor dining experience you can savor with friends and family.
Ingredients
Scale
Steak and Protein:
- 2.5 pounds (1.13 kilograms) top sirloin steak or ribeye steak, cubed
Vegetables:
- 2 large red bell peppers, quartered and chunked
- 1 large red onion, quartered and sliced
Marinade Ingredients:
- ⅓ cup (79 milliliters) avocado oil
- 2.5 tablespoons (37 milliliters) sherry wine vinegar or balsamic vinegar
- 2.5 tablespoons (37 milliliters) Worcestershire sauce
- 1 tablespoon (15 grams) coarse sea salt flakes
- 1 teaspoon (5 grams) ground black pepper
- 1 teaspoon (2.5 grams) garlic powder
- 1 teaspoon (2.5 grams) onion powder
- 1.5 tablespoons (7.5 grams) fresh thyme
- 1.5 tablespoons (7.5 grams) fresh chopped rosemary
- 8 to 10 garlic cloves, pressed
Additional Items:
- 8 to 10 bamboo skewers
Serving Suggestions:
- Avocado Chimichurri Sauce
- Easy Oven-Roasted Potatoes
Instructions
- Carefully blot excess moisture from steak using clean kitchen cloth, then slice into uniform, bite-sized chunks appropriate for skewering.
- Chop colorful bell peppers and red onions into similarly sized pieces, ensuring consistent cooking and visual appeal.
- Create a robust marinade by whisking together avocado oil, balsamic vinegar, Worcestershire sauce, minced garlic, and aromatic herbs like thyme and rosemary in a mixing bowl.
- Submerge meat cubes thoroughly in marinade, ensuring complete coverage, then refrigerate for minimum one hour or preferably overnight for maximum flavor penetration.
- Simultaneously, immerse wooden skewers in cold water to prevent burning during grilling.
- Heat outdoor grill to high temperature, creating ideal charring conditions.
- Carefully thread marinated meat and vegetable pieces onto skewers, alternating colors and protein for aesthetic presentation.
- Position kabobs on hot grill grates, maintaining open lid for direct heat exposure.
- Rotate skewers every 3-4 minutes, allowing even charring and preventing burning.
- Monitor internal meat temperature, aiming for medium doneness around 135°F, which typically requires 15-16 minutes total cooking time.
- Remove kabobs from grill and allow brief resting period to redistribute internal juices.
- Plate alongside complementary sides like avocado chimichurri sauce and roasted potatoes, serving immediately while hot and flavorful.
Notes
- Marinate beef overnight for maximum flavor infusion and tenderness.
- Soak wooden skewers beforehand to prevent burning during high-heat grilling.
- Rest kabobs after cooking to allow juices to redistribute, ensuring each bite stays perfectly succulent.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg