Grilled Steak Kabobs (Printable Version)

Marinated sirloin and colorful vegetables threaded on skewers, grilled until smoky and finished with parsley and lemon.

# Ingredient List:

→ Beef

01 - 1½ lbs sirloin steak, cut into 1½-inch cubes

→ Vegetables

02 - 1 red bell pepper, cut into 1½-inch pieces
03 - 1 yellow bell pepper, cut into 1½-inch pieces
04 - 1 red onion, cut into chunks
05 - 1 small zucchini, sliced into ½-inch rounds
06 - 8 oz button mushrooms, stems trimmed

→ Marinade

07 - ¼ cup olive oil
08 - 2 tbsp gluten-free soy sauce
09 - 1 tbsp Worcestershire sauce
10 - 2 tbsp fresh lemon juice
11 - 3 garlic cloves, minced
12 - 1½ tsp dried oregano
13 - 1 tsp smoked paprika
14 - ½ tsp black pepper
15 - 1 tsp salt

→ Garnish

16 - Chopped fresh parsley
17 - Lemon wedges

# How to Make:

01 - In a large mixing bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, dried oregano, smoked paprika, black pepper, and salt until well combined.
02 - Add the steak cubes to the marinade and toss thoroughly to ensure even coating. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. If using wooden skewers, submerge them in water for at least 30 minutes prior to assembly to prevent burning.
04 - Thread the marinated steak cubes alternately with red bell pepper, yellow bell pepper, red onion, zucchini, and mushrooms onto the skewers, distributing ingredients evenly for balanced flavor and attractive presentation.
05 - Place the assembled skewers on the preheated grill and cook for 10 to 12 minutes, rotating every 3 to 4 minutes to achieve even browning on all sides. Cook until the steak reaches your preferred doneness and the vegetables are tender-crisp.
06 - Remove the kabobs from the grill and allow them to rest for 5 minutes to let the juices redistribute. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
  • Everything cooks on one skewer, meaning no side dishes to juggle unless you want them.
  • They are naturally gluten-free, colorful enough for a dinner party, and impossible to mess up once you learn the grill timing.
02 -
  • Reserve a few tablespoons of marinade before adding the beef so you can brush it on during grilling for an extra flavor layer.
  • Do not skip the rest time because cutting into hot steak immediately means losing half the juices onto the cutting board.
03 -
  • Cut all your vegetables slightly larger than you think they need to be because they shrink dramatically on the grill and you want them to stay on the skewer.
  • Let the marinade come close to room temperature for about fifteen minutes before grilling so the beef sears properly instead of steaming from cold.

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