Marinated Steak Kabobs & Veggies Grilled To Perfection | Juicy & Flavorful Recipe | ThymeWithApril

steak

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

bell peppers

🥗Healthier: asparagus

💰Cheaper: carrots

Carrots are often less expensive and still provide crunch.

Rinse 2 lbs of sirloin steak and cut into chunks.

In a Ziploc bag, add 1/3 cup extra virgin olive oil, 1/3 cup reduced sodium soy sauce, juice of half a lemon, 3 tbsp balsamic vinegar, 1.5 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard.

Add 3 tsp chopped garlic, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp paprika, 1 tsp dried oregano, 1 tsp dried rosemary, 1 tsp sea salt, 1 tsp black pepper, and 1 tsp red pepper flakes to the marinade.

Taste test the marinade and mix everything together.

Add the steak to the marinade, remove air from the bag, and zip it tightly. Ensure all steak is coated.

Refrigerate the marinating steak for 2 to 24 hours.

Slice 2 zucchinis, chop 1 medium red onion, and cut 1 red bell pepper and 1 green bell pepper into squares, ensuring they are all similar in size.

Soak bamboo skewers in water for about 30 minutes to prevent burning.

After marinating, build kebabs by alternating steak and vegetables on the skewers.

Sprinkle additional sea salt and black pepper on the kebabs before grilling.

Preheat an indoor grill and spray with nonstick spray.

Grill the kebabs two at a time, rotating every 4 minutes until cooked to satisfaction.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens