Marinated Steak Kabobs
Rated 5.0 stars by 1 users
Dot Seven Ranch
Kabobs are a fantastic way to enjoy beef. Whether you're grilling them at a backyard barbecue or cooking them indoors, kabobs are a crowd-pleasing dish that never fails to impress.
1lb of Kabobs
1 Red & 1 Green Bell Pepper
1 Yellow Onion
Mix together marinade with ¼ cup olive oil, 2 tablespoons, soy sauce, 2 tablespoons red wine vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 cloves garlic, minced1 tablespoon brown sugar1 teaspoon paprika1 teaspoon onion powder½ teaspoon dried oreganoSalt and black pepper, to taste
For the Kabobs: 1 ½ pounds top sirloin steak, cut into 1-inch cubes1 red bell pepper, seeded and cut in 1-inch pieces1 yellow bell pepper, seeded and cut into 1-inch pieces8 ounces button mushrooms1 red onion, cut into 1-inch pieces that makes 8 metal skewers.
Let beef marinate for…
In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.
Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.
Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.
Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.