Marinated Steak and Veggie Kabobs
These healthy steak and veggie kabobs are marinated, grilled, and packed with flavor using simple gluten-free ingredients. Perfect for easy meals.
Equipment
Ingredients
For the kabobs:
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 summer squash, sliced into thick rounds
- 1 red onion, cut into chunks
- 1 cup mushrooms
For the marinade:
- 3 Tbsp olive oil
- 2 Tbsp coconut aminos (gluten-free alternative to soy sauce)
- 1 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp raw honey
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Add the steak cubes to the marinade and toss until well-coated. Cover and refrigerate for at least 1 hour, or up to 2 hours for more flavor.
- If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning.
- Thread the marinated steak and vegetables onto skewers, alternating between meat and veggies.
- Preheat grill or grill pan to medium-high heat.
- Place kabobs on the grill and cook for about 10 to 12 minutes, turning occasionally, until the steak reaches your desired doneness and the vegetables are tender.
- Remove from heat and let rest for a few minutes before serving.
Notes
Chef Tips:
- Cut evenly for even cooking - Keep steak and veggies similar in size so everything cooks at the same rate.
- Don’t skip the marinade time - Even just 1 hour makes a big difference in flavor and tenderness. For the most flavorful kabobs, allow the steak to marinate overnight.
- Avoid overcrowding skewers - Leave a little space between pieces so heat can circulate and create a better char.
- Let the steak rest - A few minutes of resting keeps the steak juicy and locks in flavor.