Description
The Best Marinated Steak Kabobs filled with tender flavorful steak and colorful veggies – it’s the perfect summer dinner idea for grilling season!
Ingredients
Scale
Marinated Steak
- 2 lbs. beef tenderloin (ribeye or top sirloin) cut into 2″ cubes
- 1/4 cup olive oil
- 2 tablespoons tamari sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon dry oregano
- 1 teaspoon dry rosemary
- 1/2 teaspoon black pepper
Kabobs Ingredients:
- 2 green peppers, cut into 1” cubes
- 2 red peppers, cut into 1” cubes
- 1 red onion, cut into 1” cubes
- 1 lb. baby yukon potatoes, sliced in half
- 1 pint of baby bella mushrooms
Instructions
- To a medium bowl add, olive oil, tamari sauce, worcestershire sauce, dijon mustard, fresh lemon juice, dry oregano, dry rosemary and pepper. Using a whisk, mix everything together.
- Add meat to a large bowl or ziplock bag. Pour half of the marinade over the meat and toss to coat. Reserve remaining marinade.
- Let meat marinade for 30 minutes to 1 hour.
- In the meantime, add potatoes in microwave safe container with 1/2 cup of water. Cover and cook on HIGH for 7 minutes to slightly cook potatoes. (should be able to pierce with a fork or knife)
- Assemble kabobs: alternate red pepper, green pepper, red onion, meat, yukon potatoes and mushrooms. Repeat. (I try to get 3-4 pieces of meat per skewer) Continue process until ingredients are gone.
- Heat grill to medium high heat, about 375-400 degrees F.
- Make sure that grill grates are clean. Spray grill grates with cooking spray or rub down with an olive oil soaked rag.
- Place steak kabobs directly on the grill. Grill each side for 3-4 minutes, you want a nice char. Basting the kabobs with remaining marinade while grilling. Remove the kabobs from grill and let rest for 5 minutes.
- Serve.
Nutrition
- Serving Size: 1 kabob
- Calories: 241
- Sugar: 4 g
- Sodium: 178 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
