Grilled Steak Kabobs with Bell Peppers & Red Onion: Your New Favorite Summer Sizzle

👩‍🍳 Instructions

1. 1

   Prepare the marinade: In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, dried oregano, dried thyme, black pepper, and optional red wine vinegar or lemon juice until well combined.
2. 2

   Marinate the steak: Place the cubed sirloin steak in a large Ziploc bag or a non-reactive dish. Pour the marinade over the steak, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours, especially if using acid, to prevent the meat from becoming mushy.
3. 3

   Prepare skewers and vegetables: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut bell peppers and red onion into 1-inch pieces, similar in size to the steak cubes.
4. 4

   Assemble the kabobs: Thread the marinated steak and prepared vegetables onto the skewers, alternating between steak, bell pepper, and red onion. Don't pack them too tightly, leaving a small space between each piece for even cooking.
5. 5

   Preheat the grill: Preheat your gas or charcoal grill to medium-high heat (400-450°F / 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
6. 6

   Grill the kabobs: Place the assembled kabobs on the hot grill grates. Grill for 8-12 minutes total, turning every 2-3 minutes, until the steak reaches your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
7. 7

   Rest and serve: Remove the kabobs from the grill and transfer them to a clean plate or cutting board. Tent loosely with foil and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, making the steak more tender and flavorful. Serve hot with your favorite side dishes.