Steak And Vegetable Kabobs
Juicy beef and vibrant vegetables are marinated in a tangy, savory sauce, then grilled to perfection—ideal for outdoor gatherings and flavorful summer meals.
Ingredients
- 2 Tbsp. ketchup ⓘ
- 1/2 c. canola oil ⓘ
- 1/3 c. red wine vinegar ⓘ
- 2 to 3 cloves garlic, minced
- 1 tsp. Worcestershire sauce ⓘ
- 1/2 tsp. crushed rosemary (dried) ⓘ
- 1/2 tsp. dried marjoram ⓘ
- 1/2 tsp. dried basil ⓘ
- 1/2 tsp. dried oregano
- 1 1/2 lb. boneless beef sirloin steak ⓘ
- 1/2 lb. whole fresh mushrooms ⓘ
- 1 1/2 c. cherry tomatoes ⓘ
- 2 medium onions, cut into wedges ⓘ
Instructions
- In a large resealable bag, combine ketchup, canola oil, red wine vinegar, minced garlic, Worcestershire sauce, crushed rosemary, dried marjoram, dried basil, and dried oregano; set aside.
- Cut the steak into 1-inch cubes, trimming any excess fat if necessary.
- Add the steak cubes and vegetables (whole mushrooms, cherry tomatoes, and onion wedges) to the marinade in the bag.
- Seal the bag and turn to coat all ingredients evenly.
- Refrigerate overnight to marinate.
Tips & Substitutions
For a richer flavor, consider marinating the steak for at least 4 hours, or overnight as suggested. If you don't have red wine vinegar, apple cider vinegar is a great substitute. For a more colorful presentation, add bell peppers or zucchini to the skewers. Make sure to soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Serving Suggestions
Serve the kabobs with a side of rice or couscous for a complete meal. They pair beautifully with a fresh salad or grilled corn on the cob. For a delightful twist, serve with a dipping sauce made from yogurt and herbs. This dish is great for summer barbecues as well as a cozy family dinner.
Storage & Reheating
Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave or in a preheated oven at 350°F until warmed through. You can also grill them briefly again to re-crisp the vegetables and meat.
Nutrition & Diet Analysis (per serving)
Each serving of Steak And Vegetable Kabobs contains roughly 859 calories, with 22g protein, 140g carbohydrates, and 34g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (142% of the Daily Value), and calcium (131% of the Daily Value). Note that it is relatively high in sodium, at 1703mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken or shrimp instead of beef for these kabobs?
Yes, you can definitely substitute chicken or shrimp for the beef. If using chicken, ensure it is cooked to an internal temperature of 165°F. For shrimp, aim for a cooking time of about 2-3 minutes per side on the grill, or until they turn pink and opaque.
What vegetables work well with steak kabobs?
In addition to mushrooms, cherry tomatoes, and onions, you can add bell peppers, zucchini, or even pineapple for a sweet touch. Just keep in mind the cooking times; denser vegetables like carrots may require pre-cooking to ensure everything is tender by the end of grilling.
How do I know when the kabobs are done cooking?
The steak kabobs are done when the meat reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. Keep in mind that the kabobs will continue to cook slightly after being removed from the grill, so it's best to check a few minutes before you think they are done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).