Making Steak Kebabs Recipe, Its Instructions, And Ingredients

One of the best summertime meals is steak kebabs! Layered between these are juicy, soft beef pieces that have been marinated in flavor, as well as a vibrant quartet of tender vegetables. A delicious meal that the whole family will enjoy!

Try These Steak Kebabs (Skewers) Recipes!

The most flavorful marinade for these steak kebabs is composed of savory ingredients like Worcestershire sauce, soy sauce, and vibrant red wine vinegar.

Of course, allowing the beef to marinate for an extended period truly allows the aromas to penetrate the meat and help tenderize it.

The meal itself is extremely simple to prepare; however, it takes some time to thread everything onto the skewers, so enlist a companion to speed things along.

You’ll adore them for gatherings and barbecues. Just bear in mind that they’ll disappear quickly, so you might want to make two batches.

Ingredients Required For Beef Skewers And The Marinade

• Almond oil
• sour cream
• Citrus juice
• alcohol from red wine
• Sauce Worcestershire
• Honey
• Dijon
• Ribeye Steak
• Mushrooms, bell peppers, red onions, and garlic are fresh vegetables.
• clove powder

Make Steak Kebabs At Home

• To make the marinade, combine the olive oil, soy sauce, red wine vinegar, Worcestershire, honey, dijon, garlic, and pepper in a mixing bowl.
• Whisking liquid components in a glass mixing basin while demonstrating how to make a kebab marinade.
• Place the steak in a gallon-size resealable bag, add the marinade, seal the bag while pushing out the extra air, and then sprinkle the marinade over the meat.
• Rest in the refrigerator: Place there and let marinade for three to six hours.
• placing steak cubes in a bag and adding the marinade.
• If the grill grates aren’t already clean, clean them halfway through preheating to a temperature of roughly 425 degrees.
• Vegetables on the chopping board should be drizzled with oil and given a light tossing to evenly coat.
• Season vegetables with salt and pepper and liberally sprinkle with garlic powder.
• Ingredients for kebabs are skewered and displayed on a baking sheet before grilling.
• Put the steak and vegetables on the kebabs in the preferred order, trying to fit four steak pieces per kebab.
• Grill grates for kebabs are lightly oiled: Grill grates should be lightly oiled.
• Place kebabs on the grill and cook for 8 to 9 minutes, rotating kebabs occasionally, or until the center of the steak registers 140 to 145 degrees for medium doneness.
• Serve hot.

Is it Possible To Use A Different Steak Cut?

Since top sirloin or New York Strip is leaner than some other steaks and produces nice, consistent cubes with little extra fat, I advise sticking with these cuts of meat.

When marinated and cooked properly, it has a fantastic flavor and comes out tender.

Petite sirloin steaks shouldn’t be used since they cook too rapidly and are too thin.

These can I cook in the oven?

The best taste comes from grilling, but if you don’t have a grill or the weather won’t let you, you can bake these in a 425-degree oven on a baking sheet lined with foil and sprayed with non-stick spray (or parchment paper).

It ought to take between 10 and 13 minutes (safe internal steak temp is 145 degrees about medium doneness).

The Best Steak Kebab Tips

• Keep in mind that your grilling time may vary depending on the grill model, the weather, and the distance from the flames; steak is one of those foods you don’t want to overcook.
• To ensure equal cooking, cut the steak into pieces of a similar size as you can.
• Don’t marinate the steak for more than 6 hours if you don’t want mushy meat because the acidity in the marinade can start to break down the meat. Marinate steak for at least 3 hours to let flavors soak into the beef a little.
• When using wooden skewers, make sure you soak them in water to stop them from burning. When you put the beef in the refrigerator to marinate, I suggest simply dumping them in water.
• Utilize any more vegetables you may have. Good options include squash, zucchini, cherry tomatoes, and parboiled potatoes.
• If you don’t want the peppers to be particularly crisp, spread them out a little. They will cook more quickly as a result of the increased heat circulation.
• Kebabs of grilled steak on a white circular dish.

What sides ought I to serve beside these?

• Boiling Potatoes
• Rustic Roasted Potatoes with Parmesan
• mashed potatoes with garlic
• 1-hour rolls for dinner
• salad on the side with homemade ranch

More Delicious Easy Steak Recipes

• Garlic butter-pan-seared steak
• Fajitas de Steak Grilled
• Hickory-Glazed Steak Bites
• Kebabs of steak with chimichurri
• Beef Asada

Steak Kebabs

5 servings

Prep

30 minutes

Cook

ten minutes

marination period

3 hours

3 hours 35 minutes to be ready

Ingredients

Marinade

• Olive oil, 1/4 cup
• Soy sauce, 1/4 cup
• Fresh lemon juice, 1 1/2 tablespoons
• Red wine vinegar, 1 1/2 tablespoons
• 2.5 tablespoons Worcestershire sauce
• 1 tablespoon of honey
• 2/tsp. Dijon
• 1 tablespoon minced garlic
• freshly ground black pepper, one teaspoon

Kebabs

• 1 3/4 pounds of sirloin steak, cut into 1 1/4-inch pieces (look for thicker steaks).
• 8 ounces of a halved button or cremini mushrooms (unless small, keep whole)
• 3 pieces each of 1 1/4-inch red, green, and yellow bell peppers
• a single large red onion, chopped into chunks about 1 1/4 inches in size.
• Olive oil, 1 tablespoon plus more for coating the barbecue grates
• Freshly ground black pepper and salt
• 12 teaspoons of garlic powder
• 10 wooden skewers soaked for at least 30 minutes in water

Instructions

1. To make the marinade, whisk together all of the ingredients in a mixing basin.
2. Place the meat in a gallon-sized resealable bag for the kebabs. After adding the steak to the marinade, seal the bag by pushing out the excess air before adding the steak to the marinade. Place in refrigerator and marinate for 3 to 6 hours.
3. If the grill grates aren’t already clean, clean them halfway through preheating to a temperature of roughly 425 degrees.
4. Oil should be drizzled over the vegetables on the cutting board, then the vegetables should be lightly toss-coated (I don’t toss the onion since I like it to stay in bits; when you thread the onion on, stack in chunks of about 2 to 3 slices so they don’t burn up).
5. Season vegetables with salt and pepper and liberally sprinkle with garlic powder. Working to fit four steak pieces onto each kebab, arrange the meat and vegetables on top of the kebabs in the correct sequence (I like to layer 2 onion slices together).
6. Grill grates should be lightly oiled. Place kebabs on the grill and cook for 8 to 9 minutes, rotating kebabs occasionally, or until the center of the steak registers 140 to 145 degrees for medium doneness. Serve hot.