Description
Elevate your barbecue with these flavorful steak kabobs, marinated to perfection and grilled with vibrant vegetables.
Ingredients
Scale
- 2 1/2 pounds top sirloin steak (or ribeye)
- 2 large red bell peppers
- 1 large red onion
- 8 to 10 bamboo skewers
- 1/3 cup avocado oil (or olive oil)
- 2 1/2 tbsp sherry wine vinegar (or balsamic vinegar)
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp coarse sea salt flakes
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tbsp fresh thyme (or dried thyme)
- 1 1/2 tbsp fresh, chopped rosemary (or dried)
- 8 to 10 garlic cloves (pressed)
- 1 recipe ‘Avocado Chimichurri Sauce’
- 1 recipe ‘Easy Oven-Roasted Potatoes’
Instructions
- Begin by trimming excess fat from the steak, then cut it into 1-inch cubes.
- Slice the bell peppers into chunks and cut the onion into thick wedges.
- In a mixing bowl, whisk together avocado oil, sherry vinegar, Worcestershire sauce, sea salt, black pepper, garlic powder, onion powder, thyme, rosemary, and pressed garlic.
- Pour the marinade over the cubed steak in a resealable bag or bowl, ensuring every piece is well-coated.
- Seal and marinate in the fridge for at least 2 hours (overnight is ideal).
- Preheat your grill to medium-high heat.
- Assemble kabobs by threading steak and vegetables onto soaked skewers.
- Grill the skewers for 10-15 minutes, turning frequently until charred and the internal temperature is 130°F (54°C) for medium-rare.
- Allow kabobs to rest for a few minutes before serving with avocado chimichurri sauce and sides.
Notes
Soak bamboo skewers in water for 30 minutes before grilling to prevent burning. Marinate overnight for enhanced flavor.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg