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!

Course Dinner

Cuisine American

Keyword beef steak kebabs, grilling steak kebabs, Steak kebabs

Prep Time 30

Cook Time 15

Marinating time 30

Total Time 1 15

Servings kebabs

Calories 164kcal

Author Alida Ryder

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.

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