Grilled smoky steak and vegetable kebabs are sure to be a hit on your family’s table. The kebabs look as though you’ve been fussing all day over this meal. It’s the furthest thing from the truth. Grilled smoky steak and vegetable kebabs are both quick and easy to make.
I simply adore outdoor grilled foods. The smoky flavor of the meat and vegetables lends itself to such a satisfying bold taste.
There’s Nothing Like Grilled Smoky Steak and Vegetable Kebobs
The wonderful thing about this meal is that you can do the prep work in advance. Clean and chop the vegetables and store them in the refrigerator. When using mushrooms simply wipe them clean with a towel. Placing mushrooms in water tends to make them waterlogged and soggy. Remove the vegetables from the refrigerator forty minutes before grilling which will allow the vegetables to reach room temperature.
I purchased pre-cut sirloin steaks for the kebobs. They are approximately 2-inch cubes. You could purchase a whole steak and make your own cubes, however, the sirloin cubes work best for me. It makes the meal really easy to prepare.
Marinade the cubed sirloin in your choice of herbs, spices, and oil at least an hour before grilling. This will add flavor to the sirloin steak. The steak should also be allowed to reach room temperature before grilling.
There is always a delicate balance to adhere to when cooking proteins and vegetables on the same skewer. However, it would be best to cook the two on separate skewers since it takes longer for the sirloin (protein) to cook. Just remember vegetables could be eaten raw. It’s important to make sure the protein has been cooked without burning the vegetables.
I like the idea of having the food evenly portioned on each skewer. One thing you want to remember when using wooden skewers is to make sure you soak them in water for at least 15 minutes before placing them on the grill. This prevents the skewers from burning.
Honestly, I prefer the metal skewers over the wooden skewers. The metal skewers can be used over again, and they tend to hold a bit more food. Less waste going into the environment. That’s just my personal opinion.
As I stated before there is nothing like the taste of grilled smoky steak and vegetable kebabs. They are quick, easy to make, and they are oh so delicious! Check out my Golden Fried Pork Chops for another crowd pleaser.
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- 1½ cups rice
- 1 teaspoon turmeric
- ½ teaspoon salt
- 1½ pound sirloin steak (cut into 2-inch cubes)
- 1 red and green pepper (cut into 2-3-inch planks) (or your choice)
- ½ yellow pepper (optional)
- 2 ears of fresh corn ( cut into 2- inch thick medallions)
- 8 ounces medium size baby Bella fresh mushrooms (or your choice)
- 1 large onion cut into wedges (optional)
- ½ cup olive oil
- 1 teaspoon salt
- 1 teaspoon oregano (dried)
- ½ pepper
- ¼ cup Balsamic vinegar
- 1 clove garlic, minced
- In a medium bowl combine all marinade ingredients. Add the cubed sirloin steak to the marinade, mix well. Cover; refrigerate, stirring occasionally 3 to 4 hours. Allow the steak to come to room temperature before grilling.
- Soak wooden skewers for 15 minutes to prevent burning.
- Cook rice according to package direction. Add the turmeric and salt to season.
- Prepare grill heat until coals are white.
- Assemble kabobs on metal (wooden) skewers, alternate sirloin pieces, peppers, corn, mushrooms, and onions. Brush kabobs with marinade.
- Place kabobs on the grill. Grill, turning and basting occasionally until sirloin is medium-well or done to your liking.
- Allow to the steak to rest 5 to 8 minutes before serving so that the juices can be redistributed throughout the sirloin.
- Serve on a bed or rice. Enjoy!
