Grilled Steak Kabobs
Tender steak, colorful vegetables, and bold seasoning come together in these easy grilled kabobs that are perfect for summer cookouts and weeknight dinners.
Recipe - 484 - Los Angeles - S. Figueroa
Grilled Steak Kabobs
Prep Time20 Minutes
Servings6
Cook Time12 Minutes
Ingredients
1½ lbs steak, cut into cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
1 zucchini, sliced
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
Wooden or metal skewers
Directions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Cut the steak into evenly sized cubes and place them in a large bowl.
- Add olive oil, garlic, salt, black pepper, and seasonings to the steak and toss until evenly coated.
- Chop the vegetables into large bite-sized pieces.
- Assemble the kabobs by alternating steak and vegetables onto the skewers.
- Preheat a grill or grill pan over medium-high heat.
- Place the kabobs on the grill and cook for 10–12 minutes, turning occasionally, until the steak is cooked to your preferred doneness and the vegetables are slightly charred.
- Remove from the grill and let rest for a few minutes before serving.
20 minutes
Prep Time
12 minutes
Cook Time
6
Servings
Directions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Cut the steak into evenly sized cubes and place them in a large bowl.
- Add olive oil, garlic, salt, black pepper, and seasonings to the steak and toss until evenly coated.
- Chop the vegetables into large bite-sized pieces.
- Assemble the kabobs by alternating steak and vegetables onto the skewers.
- Preheat a grill or grill pan over medium-high heat.
- Place the kabobs on the grill and cook for 10–12 minutes, turning occasionally, until the steak is cooked to your preferred doneness and the vegetables are slightly charred.
- Remove from the grill and let rest for a few minutes before serving.