Grilled Steak and Vegetable Kabobs
It’s grilling season!
Well, to be fair, every season here in California is grilling season. Even on rainy days I’ll still send Shawn out onto the deck with some chicken to grill up. But now that it’s sunny outside I’ll go out and join him with a cold glass of wine. It’s the best.
Using the barbeque is one area I feel completely clueless when it comes to cooking. I’m not even sure I know how to turn it on. Grilling is all Shawn. He is the king of it. And I of course love it because it means I just prep everything, hand him the meat and veggies on a platter, then relax on the couch until everything is cooked and ready to go.
These steak and vegetable kabobs are the perfect summer dish. The steak is marinated in a delicious garlic and ginger Asian marinade. Gives it great flavor without adding a ton of extra calories.
I’m a real stickler for steak that’s cooked medium-rare/medium, so to make sure that the steak and vegetable kabobs are both cooked perfectly I like to keep them on their own skewers. That way I can pull the vegetables off as soon as their done cooking, and keep the steak going.
And by me, I of course mean Shawn. Because he does all the outdoor cooking. And I’m going to keep it that way.
Grilled Steak and Vegetable Kabobs
Steak and Vegetable Kabobs
- 1 pound sirloin steak, cut into 2" pieces (I get my steak from ButcherBox, which I highly recommend)
- 2 zucchini, cut into 1/2" thick half moons
- 1 red bell pepper, cut into 2" pieces
- 1 yellow onion, cut into 2" pieces
- 8 ounces white mushrooms, whole
- Canola oil or olive oil spray
- salt and pepper
- 14 wooden skewers, soaked in water for at least 10 minutes
Asian Steak Marinade
- 3/4 cup soy sauce, or tamari for gluten free or coconut aminos for paleo
- 1-1/2 tablespoons sesame oil
- 4 garlic cloves, grated or finely minced
- 2 " piece of ginger, peeled and grated or finely minced
- Make the marinade by mixing all of the ingredients in a medium size mixing bowl or ziploc bag. Add in the steak and marinate for at least 20 minutes and up to 24 hours.
- Make the veggie kabobs by alternating all of the vegetables, spraying with nonstick spray, and seasoning with salt and pepper. Make the steak kabobs by skewering the steak.
- Preheat the grill to medium heat and oil the grates. Put on the vegetable and steak skewers at the same time. Turn the steak after 5 minutes, and cook for another 5 minutes. Brush the steaks with extra marinade as they are cooking. Remove the steak when cooked thru and tent with foil. Meanwhile, turn the vegetables every minute or so until they are cooked thru, about 12-15 minutes.
- Remove from heat and serve immediately. Leftovers will keep refrigerated in an airtight container for 5 days.
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37 Comments on “Grilled Steak and Vegetable Kabobs”
What are the carbs per serving for this recipe?
I calculate all my calories and nutritional info on myfitnesspal.com!
Grilling is the BEST, but I tooooootally leave it to my hubby, too. Honestly, I would probably blow up the house if I even tried to turn it on. The grill scares me, but man do I love that smell of summer. :)
I’ve missed BBQ-ing so I’m excited that it’s back for us north east folks. These kabobs look delish! Gorgeous pics. :)
I often separate my meat and veggies on skewers to give vegetarians/vegans an option but I never thought of it as a way to cook both the meat and vegetables perfectly – so smart! I saw this picture you posted on instagram and had to come checkout the recipe – yum!
Grilling is the best!! Such a great idea about separating the veggies and meat onto their own skewers. That would be super helpful when we grill for more than just my boyfriend and I, because we have people who love rare meat and others who ask us for well done…and when we think it’s there, keep it on for a few more minutes. Those poor veggies would be charred otherwise. Loving the sound of that marinade, too!
These look so delish! I need a new grill! LOL hello summer ;)
Thanks Kathleen! My grill is embarrassingly old. I’ve been keeping my eye out for a good one, and a ton are on sale this weekend for Memorial Day. Might just need to treat myself to one and break it in over the long weekend!
I’m just loving these kabobs for this holiday weekend! They look so delicious! I am totally with you when it comes to grilling. I feel like Zach does a far better job than I ever could! Pinned!
Yay for grilling season! My hubby and I could grill pretty much every day during the summer – it’s the best. Kabobs are one of my favorites to throw on the grill and your marinade sounds absolutely incredible. Yum!
Oh so good! I just love me some kabobs. What’s not to love though when it involves grilling and summertime? Ahhh….my best time of the year.
Have a wonderful Wednesday Natalie!
We love love grilling season! During this time of the year I could easily grill every meal we eat. The best part is my hubby does all the cooking. I prep, but he loves hanging out there by the grill. Kabobs are one of our favorites to make. They are something everyone in the family loves :D These look delicious! Love all those veggies!