These Steak and Vegetable Kabobs are a crowd-pleasing classic that brings the smoky flavor of the grill to your backyard. Tender chunks of beef sirloin are marinated in a savory blend of soy sauce, rice wine vinegar, sugar, and fresh ginger, ensuring every bite is packed with flavor. The beef is threaded onto skewers with hearty onion wedges and sweet green peppers, which caramelize beautifully alongside the meat. The addition of mesquite or hickory wood chips infuses the kabobs with a rich, smoky aroma that elevates the dish from a simple weeknight dinner to a special occasion meal. Serve these hot off the grill for a satisfying, hearty meal that pairs wonderfully with rice or crusty bread.
Steak And Vegetable Kabobs – Country Cooking
Description
These Steak and Vegetable Kabobs are a crowd-pleasing classic that brings the smoky flavor of the grill to your backyard. Tender chunks of beef sirloin are marinated in a savory blend of soy sauce, rice wine vinegar, sugar, and fresh ginger, ensuring every bite is packed with flavor. The beef is threaded onto skewers with hearty onion wedges and sweet green peppers, which caramelize beautifully alongside the meat. The addition of mesquite or hickory wood chips infuses the kabobs with a rich, smoky aroma that elevates the dish from a simple weeknight dinner to a special occasion meal. Serve these hot off the grill for a satisfying, hearty meal that pairs wonderfully with rice or crusty bread.Ingredients
Directions
-
In a medium bowl, combine the beef chunks, soy sauce, vinegar, sugar, sesame oil, and grated ginger.
-
Toss to coat evenly, then cover and refrigerate for 30 minutes to marinate.
-
Meanwhile, prepare the grill by heating coals or wood until hot. Soak the wood chips in water for 30 minutes if not already done.
-
Lightly oil the grill rack or coat it with nonstick vegetable cooking spray.
-
In a heavy 2-quart saucepan, bring 2 inches of water to a boil over high heat. Add the whole onion and cook for 5 minutes until slightly softened.
-
Remove the onion from the water and let it cool enough to handle. Cut the onion into 12 wedge-shaped slices, keeping the pieces intact.
-
Remove the stem and seeds from the pepper. Cut the pepper into large pieces.
-
Blanch the pepper pieces in the same boiling water with the onion for a few seconds, then drain both vegetables thoroughly.
-
Drain the soaked wood chips and place them on the hot coals to generate smoke.
-
Heat the grill rack over medium-hot coals.
-
Thread the vegetables and beef alternately onto 6 long metal skewers, placing 3 chunks of beef per skewer. Reserve the remaining marinade.
-
Brush the vegetables on the skewers lightly with olive oil.
-
Place the kabobs on the hot grill rack, about 4 inches above the medium-hot coals.
-
Grill for 8 minutes, turning and basting occasionally with the reserved marinade, until the beef is cooked to your desired degree of doneness.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 742.5kcal
- % Daily Value *
- Total Fat 16.2g25%
- Saturated Fat 4.5g23%
- Cholesterol 382.5mg128%
- Sodium 333.0mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 139.5g279%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For food safety, do not reuse the marinade that touched raw beef as a basting sauce unless you boil it first. Alternatively, set aside a portion of the marinade before adding the beef to use for basting.
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill.
You can substitute the beef sirloin with chicken breast or shrimp for a different protein option. Adjust cooking time accordingly.
Feel free to add other vegetables like cherry tomatoes, zucchini, or mushrooms to the kabobs for extra variety.
Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
