Grilled Steak Kabobs

These Grilled Steak Kabobs are bursting with juicy steak, colorful veggies, and a marinade that packs a punch. Fun to eat and perfect for a beautiful summer meal. These Grilled Steak Kabobs are so simple and they always come out fabulous are key. They are a complete meal on one little skewer. How could it not be one of my favorite meals?

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Servings: 8 kabobs

Calories: 289 kcal per serving

Ingredients

¼ cup - soy sauce
¼ cup - Worcestershire sauce
¼ cup - olive oil
1 tbsp - Dijon mustard
2 clove - minced garlic
2 tablespoons - lemon juice
1 tbsp - brown sugar
2 teaspoons - dried rosemary
2 teaspoons - dried parsley
1 tsp - ground black pepper
1 ½ pounds - Sirloin steak
1 lb - Baby Yukon gold potatoes
8 ounces - button mushrooms
1 - red onion
1 - red bell pepper
1 - green bell pepper

Instructions

Combine all of the marinade ingredients together in a bowl; whisk to combine.
Reserve 1/4 cup of marinade.
Pour marinade into a zip top bag.
Add steak cubes to zip top bag; seal and make sure all of the steak is coated in the marinade.
Refrigerate marinated steak for 1-6 hours.
If using wooden skewers, soak them in water while the meat marinates.
Meanwhile, place potatoes in a single layer on a microwave-safe plate.
Microwave on high for 3-5 minutes, or until potatoes are fork-tender.
Transfer potatoes to a bowl and add 2 tablespoons of the reserved marinade; toss to coat.
Preheat grill to medium-high.
While grill is heating, assemble the kabobs.
Alternate pieces of meat and vegetables until skewers are filled.
Place kabobs on pre-heated grill and brush with 1 tablespoon of reserved marinade.
After 3 minutes, flip kabobs and brush with remaining reserved marinade.
Grill kabobs for 9 minutes, flipping every 2-3 minutes, or until desired doneness is reached.

Nutrition