Tender and juicy grilled steak kabobs are coated in a flavorful steak marinade, layered with colorful bell peppers and red onion then barbecued to perfection. These skewers are simple summertime meal that will become a new family favorite!
3bell peppers (I use red, green and yellow), cut into bite-sized pieces
1red onion, cut into bite-sized pieces
Salt
Ground black pepper
Optional vegetables: Sliced zucchini and Mushroom
Instructions
Marinade
In a large bowl or gallon-sized zip-top bag, stir or shake olive oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt, and pepper until combined. Add steak and marinate at least 30 minutes (or up to 5 hours).
Kabobs
If using wooden skewers, make sure to soak them in water 15 minutes before threading.
Preheat the grill to medium-high heat and close the lid. Thread steak and vegetables onto individual skewers.
Place the skewers on the grill. Turn the skewers until nicely browned on all sides and the meat is no longer pink, about 10 to 15 minutes. Season with salt and pepper before serving, if desired.
Notes
Grilling tips:
Prepare. Clean the grill and make sure you have enough propane before you start preparing dinner.
Cut evenly. Cut the meat and vegetables in uniform sizes so that they will cook evenly. I tend to cut them in about 1 1/2" pieces.
Soak skewers. If using wooden skewers, make sure to soak them in water for 15 minutes before threading.
Assembling. I typically add about 2 pieces of meat first, then add 3-5 sliced veggies. Then repeat until the skewers are full. I also like to assemble a few "meat only" skewers, too.
Flip. Make sure to keep turning the skewers so that all sides cook evenly. They are ready when the meat is no longer pink and has nicely browned on all sides.
Steak: New York strip or filet mignon also work great too. Veggies: Feel free to add other types of veggies to your kabobs, like diced onion or mushrooms. Pineapple also makes a great addition. Marinade: A teriyaki steak marinade or steak fajita marinade also tastes delicious.