Photo by Jeremy Keith licensed under CC BY 2.0
A steak kebab is just the right meal to ring in your summer. But not every steak kebab will make your mouth water as much as these will. This recipe is all about the steak marinade that penetrates our delicious boneless strip steaks to help crisp up the edges and enhance the flavor of the kebabs. The best part is that they’re ridiculously simple to prep and cook on the grill!
|Prep Time||30 minutes|
|Cook Time||20 minutes|
|Passive Time||6-12 hours|
- 2 8 oz Boneless Strip Steaks
- 1 lb Small Gold Potatoes halved
- 4 Bell Peppers 1 red, 1 orange, 1 yellow, 1 green (cut into 1-inch chunks)
- 1 Red Onion cut into 1-inch pieces
- 1 lb Baby Portobello Mushrooms sliced
- 1 tsp olive oil
- 1/4 tsp dried thyme
- 1/2 tsp salt and pepper
- 1 tbsp olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup Red wine Vinegar
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Brown sugar
- 1 tbsp Steak Seasoning
- 1 tbsp Onion Powder
- 1 tsp Minced garlic
- 2 tsp thyme
Steak and Veggie Kebabs
For the Marinade
- Stir together all marinade ingredients in a small bowl. Pour into a freezer storage bag or shallow container. Place cut steaks in the bag or container and store them in the refrigerator for several hours, preferably overnight.
- About 30 minutes before you’re ready to cook your kebabs, remove the steaks and marinade from the refrigerator. During this time, you can prep your vegetables.
- To make a kebab, layer steaks and vegetable chunks on a skewer. Drizzle each with olive oil and sprinkle with salt, pepper, and dried thyme.
- Heat grill to medium-high heat (you can also use an indoor tabletop grill set to 425 or 450 degrees).
- Allow kebabs to cook on the grill for 3-5 minutes, until steak and vegetables turn golden brown and vegetables start to become tender, before turning a quarter turn. Continue cooking in this pattern until all vegetables are tender and vegetables and steak are seared.
- Remove kebabs from grill and let cool for 5 minutes before serving.
Tip: No grill? No problem! You can cook these in the oven too, but we suggest first searing the kebabs in a pan to get that beautiful crispy crust before moving them into the oven. Use a large skillet with olive oil over medium-high heat to sear all sides of the kebabs. Then, move them onto a sheet pan, preheat the oven to 425, and continue cooking until the vegetables become tender and the steak reaches at least 125 degrees.
You can use other cuts of steak, too! Browse our selection of steaks like ribeye and top sirloin, both of which will make excellent beefy additions to your kebabs.