Grilled Pepper + Steak Kabobs
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Memorial Day is only a couple weeks away which means it’s the unofficial kickoff to summer aka my favorite season. I have a newfound love for grilling because it’s something you can prep hours in advance (hello juicy marinade), but it’s also easy cleanup and makes dinner come together in minutes. Woot woot!
To be honest, I was always intimidated by the grill. It was one of those voluntary ignorance kind of things. I purposely never learned how to use it so I could pass off the duties to my husband – haha the truth comes out!!
Welp, I decided to venture into the bbq realm and one day I had him show me (probably five times) the ropes. Guys! I love that I can just pop into my backyard and grill whenever my heart desires! Salmon burger for lunch? NO problemo. A whole new cooking option has opened up and I’m soo into it.
Kabobs are great because you can really use the opportunity to customize whatever veggie you want! Other ideas to add to your kabobs: Brussels sprouts, broccoli, cauliflower, carrots, hmm there must be more, no?
It’s amazingly easy, just pick your favorite meat and veggies, throw it on the grill, and call it a day. And this marinade!! YOU GUYS! Talk about sweet, and tangy, and salty, and herb-y, all those flavors you want and need in a marinade. I notoriously never remember to marinate my meat, but after this yumminess, it’s my m.o. from here on out. It makes the meat even more tender and flavorful, I’m drooling just thinking about it.
Here’s how you make grilled beef kabobs:
In a large plastic bag, place all the marinade ingredients and beef cubes. Squish the outside of the bag with your hands to mix everything up (make sure it’s zipped!!). You could even put the veggies in the same bag and let them soak in the marinade because, why not.
Let it soak in the fridge for at least an hour. I love to do this the night before and let it sit until you’re ready to get grilling!
Cut up your veggies if you haven’t already, leaving them pretty chunky. Toss the veggies with 1 tablespoon of olive oil, or ghee, whatever you like and whatever you have on hand.
On wooden or metal skewers, alternate beef with onions and peppers in varying assortments. I put about 3 beef cubes on each kabob.
I had some veggies left over so I made one all veggie skewer.
Turn the grill on high for 10-15 minutes to heat it up. Cook your kebobs for 6-8 minutes, turning after 3 minutes, and they turned out medium-rare. If you like them more well-done, I would leave them on the grill for another few minutes.
I love that you can prep these Grilled Pepper + Steak Kabobs hours in advance and they cook within minutes! One of my favorite summer backyard bbq recipes!!
- 1 lb. grass-fed sirloin steak, cut in 2 – 3 inch cubes
- 2 tablespoons balsamic vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon tamari (or soy sauce)
- 1/4 cup extra virgin olive oil
- 1 tablespoon whole grain mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 2 bell peppers (I used 1 red and 1 orange), cut in 2 – 3 inch chunks
- 1 red onion, cut in 2 inch chunks
- 1 tablespoon olive oil, for tossing the veggies
- wooden skewers
- Place all the marinade ingredients and beef cubes in a large plastic baggie.
- Squish the outside of the bag with your hands to mix everything up (make sure it’s zipped!!).
- You could even put the veggies in the same bag and let them soak in the marinade because, why not.
- Let it soak in the fridge for at least three hours, the longer the better. I love to do this the night before and let it sit until you’re ready to get grilling!
- When you’re ready to cook the kabobs, heat the grill on high for 10 minutes.
- Cut up your veggies if you haven’t already, leaving them pretty chunky.
- On wooden or metal skewers, alternate beef with onions and peppers in varying assortments. I put about 3 beef cubes on each kabob.
- I had some veggies left over so I made one all veggie skewers.
- Grill on medium-high for 6 – 8 minutes, turning after 3 minutes. Ours turned out medium-rare (my fave). If you like them more well-done, I would leave them on for another few minutes.
Serving (3 kabobs): Calories 1631; Fat 74.9g (Sat 22.7g); Protein 209.6g; Carb 18.5g (net carb 15.2g); Fiber 3.3g; Sodium 1075mg
Let me know what has been your grilling favorites this summer!! Enjoy!! xo