Easy Steak Kebabs
These juicy steak kebabs with peppers, zucchini and onion are perfect for an easy dinner and are great for prepping ahead. High protein, low carb and packed with flavor!
Ingredients and Substitutions
- Steak. I used Rump steak but sirloin or beef tenderloin/fillet would also work well.
- Olive oil. Avocado oil is a good substitute.
- Balsamic vinegar.
- Soy sauce.
- Fresh garlic cloves.
- Fresh rosemary.
- Dried oregano.
- Honey.
- Lemon juice.
- Salt and black pepper.
- For the kebabs: I used zucchini, red bell pepper and red onion but other vegetables like mushrooms, cherry tomatoes and green bell peppers are all good options.
How To Make Steak Kebabs
- Prepare the skewers: If using wooden skewers, soak them in hot water for at least 30 minutes before using.
- Marinate: Cut the steak into cubes then combine with all the marinade ingredients and allow to marinate for at least 30 minutes but ideally overnight in the fridge.
- Assemble: Thread the beef cubes and chopped vegetables onto kebab skewers.
- Grill: Cook the steak kebabs over high heat in a grill pan or over hot grill grates for 2-3 minutes per side until the steak is done to your preference and the vegetables are fork tender. Remove from the heat and serve.
Can I Make This Ahead?
The steak can be marinated in an airtight container in the refrigerator for up to 3 days. Uncooked kebabs can be kept in the fridge for up to 3 days too. Leftovers can be kept for 2 days in a sealed container and reheated in a hot pan or in the air fryer.
Serving Suggestions
These steak skewers are fantastic served with salad, crispy potatoes or fresh crusty bread for a fuss-free meal.
- Pearl Couscous Salad
- Caprese pasta salad
- Arugula salad
- Chickpea And Cucumber Salad
- Hasselback Potatoes
- Easy Focaccia Bread
Servings: 10 kebabs
Calories: 164kcal
Ingredients
- 1½ lb (750g) rump steak
For the marinade
- ¼ cup olive oil
- 3 tbsp Balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 6 garlic cloves minced
- 1 tbsp fresh rosemary finely chopped
- 2 tsp dried oregano
- 2 tbsp honey Brown sugar can be substituted
- 1 tbsp salt
- 2 tsp black pepper
For the kebabs
- 3 large zucchini sliced into ½in/1cm slices
- 2 red bell peppers chopped into bite-size chunks
- 1 red onion chopped into bite-size chunks
Instructions
- Chop the steak into bite-size pieces (1-2-inch cubes) then place in a large bowl (Or use a ziploc bag for marinating).
- Whisk together the steak marinade ingredients then taste and adjust the seasoning if necessary. You want the marinade to be ever-so-slightly too salty and too acidic.
- Pour the marinade over the steak cubes and allow to marinate for at least 30 minutes or ideally overnight in the fridge.
- If using wooden skewers, soak in hot water for at least 30 minutes before assembling the kebabs.
- To assemble, thread the steak cubes and veggies onto wooden or metal skewers – depending on the size of your skewers, I like to use 4-5 cubes of steak per kebab.
- Brush the remaining marinade over the skewers.
- Heat a grill pan (or use an outdoor grill/barbecue) over high heat then add the skewers and cook for 2-3 minutes per side until the steak is cooked to your preference and the vegetables are fork tender.
- Remove from the heat and serve.
Nutrition
Calories: 164kcal | Carbohydrates: 8g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 944mg | Potassium: 505mg | Fiber: 2g | Sugar: 6g | Vitamin A: 883IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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