Ingredients
Scale
For the Marinade:
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Kebabs:
- 1.5 pounds sirloin steak, cut into 1.5-inch cubes
- 1 large red onion, cut into 1-inch pieces
- 1 bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- Wooden or metal skewers
Instructions
- Prepare the Marinade:
- In a bowl, whisk together olive oil, soy sauce, lemon juice, Dijon mustard, Worcestershire sauce, garlic, oregano, basil, salt, and pepper. Make sure all ingredients are well combined.
- Marinate the Steak:
- Place the steak cubes in a resealable plastic bag or shallow dish.
- Pour the marinade over the steak, ensuring all pieces are covered.
- Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor. For best results, marinate overnight.
- Prepare the Vegetables:
- While the steak is marinating, cut the onion, bell pepper, and zucchini into 1-inch pieces (onions) and 1/2-inch slices (zucchini).
- You can also experiment with other vegetables like mushrooms, cherry tomatoes, or bell peppers to customize the kebabs to your liking.
- Thread the Kebabs:
- Once the steak has marinated, it’s time to assemble the kebabs.
- Alternate threading steak and vegetables onto the skewers. Be sure to space the ingredients evenly to ensure uniform cooking.
- If using metal skewers, make sure to grease them lightly to prevent sticking. For wooden skewers, ensure they’ve been soaked in water for 30 minutes.
- Preheat the Grill:
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Brush the grill grates with oil to prevent sticking.
- Grill the Kebabs:
- Place the assembled skewers on the grill and cook for 3-5 minutes per side for medium-rare steak, or 5-7 minutes per side for medium to well-done steak.
- Turn the kebabs carefully to ensure even cooking on all sides.
- Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, or 160°F for well-done.
- Serve:
- Once cooked to your desired level of doneness, remove the kebabs from the grill.
- Let them rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.
Notes
- Marinate for Maximum Flavor: The longer you marinate the steak, the more flavor it will absorb. A minimum of 1 hour is ideal, but marinating overnight provides even better results.
- Grilling Tips: Ensure your grill is preheated before placing the kebabs on it. This ensures a nice sear on the steak and vegetables, giving them a delicious charred flavor.
- Choosing the Right Steak: While sirloin works wonderfully for this recipe, other cuts such as ribeye or flank steak can also be used. Just keep in mind that tougher cuts like flank steak may require a longer marinating time to tenderize.
- Vegetable Substitutions: Don’t hesitate to mix up the veggies to suit your taste. Mushrooms, cherry tomatoes, or even chunks of pineapple can add new flavors and textures to the kebabs.
- Watch the Temperature: Overcooking the steak will lead to a tough and dry result. If you prefer your steak rare or medium-rare, check the temperature after a few minutes on the grill.
- Make it a Full Meal: These kebabs can be served with a side of rice, a fresh salad, or even some grilled flatbread for a complete meal.
- Prep Time: 1 hour (for marinating)
- Cook Time: 15 minutes