Steak Kabobs

We had one of those beautiful Seattle days that practically begs you to get outside and fire up the grill. And if the grill is going, kebabs are always a good idea!

I happened to find some petite sirloin steaks on sale at the grocery store, so they were perfect for this recipe. The marinade is pretty straightforward—nothing fancy or complicated, just a handful of ingredients that work really well together.

I let the beef marinate for my usual five hours, and that turned out to be plenty of time. One ingredient that stood out to me was the red wine vinegar. I don’t come across it in beef marinades all that often, but it adds a really nice tang and gives the marinade a little something different.

Steak Kabobs

Recipe from Two Peas and Their Pod

Serves 4

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Veggies: onion, mushrooms, zucchini, etc. You choose.

In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.

Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.

Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.

Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.

Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.