What Kind of Steak is Best?
Although higher quality, more expensive steaks (like filet mignon or tenderloin) are usually best for grilling, the great thing about steak kabobs is you can get away with using a more affordable cut of meat, since the meat is marinated! I usually use top sirloin, since it’s more affordable but still tastes amazing and is thick enough to get nice big cubes of meat.How to Make Steak Kabobs:
Marinate Steak: Whisk together soy sauce, peach juice, oil, dried onion flakes, garlic and black pepper. Cut steak into 1 inch pieces and add it to a gallon size resealable bag. Pour marinade over steak, seal bag, and refrigerate for 1 to 6 hours.
Make Ahead Instructions
The steak can marinate for up to 6 hours. The vegetables can be chopped ahead of time, and the kebabs can be assembled a few hours before cooking, stored covered in the fridge.Recipe Variations
- Vegetables: Use any veggies you like, and cut them big so they hold their own while the steak cooks! I always include bell peppers and onions on but you could also add mushrooms, zucchini, summer squash, or your favorite type of vegetable for grilling.
- Cook in Oven: I think the flavor of steak kabobs is best when cooked on a gas grill, but to cook in the oven, turn oven to broil on high. Place kabobs on the top oven rack and cook for 5-15 minutes (depending on how well done you like your steak), rotating during cooking.
- Cook in Grill Pan or Skillet: Heat on stove over medium-high heat. Cook kabobs for several minutes, rotating once or twice, until cooked through.
Serve With
- Chicken Kebobs
- Fresh Fruit Salad
- Corn Salad
- Potato Salad
- Watermelon Salad
- Instant Pot Corn on the Cob
- Jello Fruit Salad
Steak Kabobs
Servings 7
Prep 20 minutes mins Cook 10 minutes mins Marinate 2 hours hrs Total 2 hours hrs 30 minutes mins- 1/2 cup low-sodium soy sauce
- 1/2 cup peach juice
- 1/2 cup oil (vegetable or canola oil)
- 1 Tablespoon dried onion flakes
- 2 cloves garlic , minced
- freshly ground black pepper , to taste
- 1 1/2 pounds top sirloin steak , cut into 1” chunks
- 2 bell peppers any color, sliced into large chunks
- 1 sweet onion purple onion, sliced into large chunks
- metal or bamboo skewers
Make the marinade by combining the soy sauce, peach juice, oil, dried onion flakes, garlic and fresh ground black pepper. Whisk well to combine.
Cut the steak into 1 inch pieces and add it to a gallon size resealable bag. Pour the marinade over the steak, seal the bag tight and refrigerate for 1 to 6 hours.
If using wooden skewers, soak them in water for 30 minutes. Thread the steak and chopped vegetables alternately onto the wooden skewers, keeping a little space between each piece.
Heat gas grill to medium-high and grease lightly with oil. Grill the kebabs for just a few minutes on each side (8-10 minutes maximum), according to how well done you like your steak. Allow the kebabs to rest for 5 minutes before serving.
Notes
Make Ahead Instructions: The steak can marinate for up to 6 hours. The vegetables can be chopped ahead of time so all you have to do is assemble and grill!
- Vegetables: Use any veggies you like, and cut them big so they hold their own while the steak cooks.! I always include bell peppers and onions on my kabobs but you could also add mushrooms, zucchini, summer squash, or your favorite type of vegetable for grilling.
- Cook in Oven: I think the flavor of steak kabobs is best when cooked on a gas grill, but to cook in the oven, turn oven to broil on high. Place kabobs on the top oven rack and cook for -15 minutes (depending on how well done you like your steak), rotating during cooking.
- Cook in Grill Pan or Skillet: Heat on stove over medium-high heat. Cook kabobs for several minutes, rotating once or twice, until cooked through.
Calories: 312kcal, Carbohydrates: 10g, Protein: 24g, Fat: 20g, Saturated Fat: 2g, Cholesterol: 57mg, Sodium: 667mg, Potassium: 555mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1100IU, Vitamin C: 55.4mg, Calcium: 42mg, Iron: 2.2mg
