Grilled Steak Kabobs with Bell Peppers, Mushrooms, and a Savory Marinade Recipe

Introduction

Steak kabobs are a flavorful and colorful dish perfect for grilling season. Tender sirloin cubes marinated in a savory blend accompany crisp vegetables for a satisfying meal that’s as fun to prepare as it is to eat.

Ingredients

• 2 lb sirloin steak, cut into 1.5-inch cubes
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 red onion, cut into wedges
• 8 oz cremini mushrooms, whole
• 0.25 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp black pepper
• Fresh parsley and lemon wedges for serving

Instructions

1. Step 1: Whisk together olive oil, soy sauce, Worcestershire sauce, red wine vinegar, minced garlic, smoked paprika, garlic powder, and black pepper until smooth. Toss the sirloin cubes in the marinade, cover, and refrigerate for at least 30 minutes to coat well.
2. Step 2: Soak wooden skewers in water for 30 minutes to prevent scorching. Preheat the grill to high heat and oil the grates so the kabobs release cleanly.
3. Step 3: Thread steak cubes alternating with red bell pepper chunks, green bell pepper chunks, red onion wedges, and whole cremini mushrooms onto the skewers. Keep pieces snug so they char at the same pace.
4. Step 4: Grill skewers over high heat for 2-3 minutes per side (8-12 minutes total). Look for deeply charred sirloin cubes with caramelized edges and blistered vegetables while the marinade darkens into a glossy crust.
5. Step 5: Check doneness with an instant-read thermometer: remove at 130°F for medium-rare or 145°F for medium. Let the skewers keep cooking slightly off the grill for even results.
6. Step 6: Rest the skewers for 3-4 minutes off the grill before serving. Garnish with fresh parsley and serve with lemon wedges.

Tips & Variations

• Use bell peppers of different colors or add cherry tomatoes for extra vibrancy and flavor.
• Substitute sirloin with ribeye or flank steak for a richer taste, keeping in mind cooking times may vary.
• Marinate the steak overnight for deeper flavor infusion.
• For an smoky touch, add a pinch of cayenne pepper or chipotle powder to the marinade.

Storage

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or under the broiler to keep vegetables crisp and steak tender. Avoid microwaving to prevent drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use metal skewers instead of wooden ones?

Yes, metal skewers work perfectly and don’t require soaking. Just be cautious when handling them as they retain heat during grilling.

How do I know when the steak is cooked properly?

Use an instant-read thermometer to check the internal temperature. Aim for 130°F for medium-rare and 145°F for medium. Resting the meat after grilling allows juices to redistribute for optimal flavor and tenderness.

Grilled Steak Kabobs with Bell Peppers, Mushrooms, and a Savory Marinade Recipe

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★★★★★

4.8 from 101 reviews

These flavorful steak kabobs feature tender sirloin steak marinated in a savory blend of olive oil, soy sauce, Worcestershire sauce, red wine vinegar, garlic, and spices. Threaded with colorful bell peppers, red onion, and cremini mushrooms, they are grilled to perfection, creating juicy, caramelized bites perfect for an impressive and easy meal.

• Author: lina
• Prep Time: 40 minutes
• Cook Time: 12 minutes
• Total Time: 52 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 2 lb sirloin steak, cut into 1.5-inch cubes
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 red onion, cut into wedges
• 8 oz cremini mushrooms, whole

Marinade

• 0.25 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp black pepper

For Serving

• Fresh parsley
• Lemon wedges

Instructions

1. Marinate the sirloin: In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, red wine vinegar, minced garlic, smoked paprika, garlic powder, and black pepper until smooth. Add the sirloin cubes and toss well to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Prep the grill and skewers: Soak wooden skewers in water for 30 minutes to prevent burning. Meanwhile, preheat the grill to high heat and oil the grates to ensure the kabobs can be removed easily without sticking.
3. Assemble skewers: Thread the marinated steak cubes onto the skewers, alternating with chunks of red bell pepper, green bell pepper, red onion wedges, and whole cremini mushrooms. Pack the pieces snugly to promote even cooking and charring.
4. Grill to doneness: Place the skewers on the hot grill and cook for about 2-3 minutes per side, turning to total 8-12 minutes. Watch for deeply charred sirloin cubes with caramelized edges and blistered vegetables as the marinade forms a glossy crust.
5. Check doneness: Use an instant-read thermometer to check the internal temperature of the steak. Remove the kabobs at 130°F for medium-rare or 145°F for medium. The steak will continue cooking slightly after being removed from the heat.
6. Rest and serve: Let the kabobs rest off the grill for 3-4 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges for added brightness and flavor.

Notes

• Soaking wooden skewers before grilling prevents them from burning on the hot grill.
• Marinating the steak for longer than 30 minutes, up to 4 hours, will enhance the flavor further.
• Use an instant-read thermometer to ensure steak is cooked to your preferred doneness for the best texture.
• You can substitute sirloin with other grilling steaks like ribeye or flank steak if preferred.
• If using metal skewers, soaking is not necessary.
• Serve the kabobs with rice, grilled bread, or a fresh salad for a complete meal.

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