Steak Kabobs
There is a wonderful, homemade marinade on these delicious steak kabobs!
Servings: 6 servings
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
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 use metal skewers)
Instructions
MARINATE THE STEAK:
- In a large glass bowl, whisk together the olive oil, lemon juice, oregano, rosemary, garlic, lemon zest, bay leaf, salt and a few grinds of pepper. Put the beef cubes in the marinade and toss to coat. Cover. Refrigerate and marinate for 2 hours, turning the beef a couple of times to make sure it’s evenly marinating.
- Remove the beef from the steak marinade- discard the bay leaf, but keep the marinade.
PREPARE THE KABOBS:
- Assemble the kebabs by alternating cubes of beef with bell pepper and onion and mushroom. Lay the prepared kebabs in a shallow dish and brush with the reserved marinade.
- Preheat the grill to medium. Grill 8 to 10 minutes until the beef is just medium-rare, turning the skewers several times for even cooking.
Nutrition
Serving: 1serving | Calories: 628kcal | Carbohydrates: 10g | Protein: 41g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 151mg | Sodium: 492mg | Potassium: 894mg | Fiber: 3g | Sugar: 4g | Vitamin A: 778IU | Vitamin C: 51mg | Calcium: 106mg | Iron: 4mg