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Lemon Herb Steak Kabobs Recipe

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3.8 from 26 reviews

These juicy and flavorful Steak Kabobs are marinated in a zesty blend of olive oil, lemon juice, fresh herbs, and garlic, then grilled to perfection with colorful bell peppers, mushrooms, and onions. Perfect for a summer barbecue or a quick weeknight dinner, these kabobs combine tender Sirloin steak cubes with vibrant vegetables, creating a delicious and satisfying meal.

Ingredients

Marinade:

  • ½ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 3 tablespoons minced fresh oregano
  • 3 tablespoons chopped fresh rosemary
  • 3 large garlic cloves, thinly sliced
  • 1 tablespoon finely grated lemon zest
  • 1 whole bay leaf
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste

Kabob Ingredients:

  • 2½ pounds boneless top sirloin or NY Strip steak, cut into cubes
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 12 medium mushroom caps
  • 2 medium red onions, cut into 1-inch pieces
  • Wooden skewers (at least 12-inches), soaked in water for 20 to 30 minutes or metal skewers

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced oregano, chopped rosemary, thinly sliced garlic cloves, grated lemon zest, whole bay leaf, salt, and freshly ground black pepper until well combined.
  2. Marinate the Steak: Place the cubed steak in a large resealable plastic bag or shallow dish and pour the marinade over the meat. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably up to 4 hours, to allow the flavors to infuse and tenderize the meat.
  3. Prepare the Vegetables and Skewers: While the steak is marinating, cut the red and green bell peppers and red onions into 1-inch pieces. Clean the mushroom caps. Soak the wooden skewers in water for 20 to 30 minutes to prevent burning during grilling, or prepare metal skewers if preferred.
  4. Assemble the Kabobs: Remove the steak from the marinade and discard the bay leaf. Thread the steak cubes, bell peppers, mushrooms, and onions alternately onto the skewers, leaving a small space between pieces to ensure even cooking.
  5. Preheat the Grill: Heat the grill to medium-high heat (about 400°F/200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
  6. Grill the Kabobs: Place the skewers on the preheated grill. Cook for about 8 to 12 minutes, turning every 3 to 4 minutes to ensure even charring and proper cooking. The steak should be cooked to your desired doneness (medium-rare to medium is recommended for juiciness).
  7. Rest and Serve: Remove the kabobs from the grill and let them rest for 5 minutes. This helps the juices redistribute within the meat. Serve the kabobs hot with your favorite sides such as rice, salad, or grilled vegetables.

Notes

  • Soaking wooden skewers in water prevents them from burning on the grill.
  • For added flavor, marinate the steak overnight in the refrigerator.
  • Use metal skewers if you prefer not to soak wooden ones.
  • Adjust grilling time to your preferred steak doneness; use a meat thermometer for accuracy.
  • Feel free to swap vegetables for zucchini, cherry tomatoes, or any seasonal produce.

Find it online: https://justsosavory.com/lemon-herb-steak-kabobs-recipe/