Why You’ll Love This Steak Kabobs Recipe
There are countless reasons to love this Steak Kabobs recipe, but let me share a few that really stand out.
First, the grilling brings out incredible flavors, creating a smoky, savory experience that’s hard to resist.
Plus, the vibrant colors of the veggies make the dish visually appealing, perfect for summer gatherings.
I also love how versatile it is; you can mix and match your favorite vegetables.
Finally, the marinade adds depth without overpowering the natural taste of the beef.
Trust me, once you try these kabobs, they’ll become a staple at your cookouts!
Ingredients of Steak Kabobs
When it comes to grilling season, nothing quite hits the spot like a set of juicy, flavorful steak kabobs. They’re like little skewered bites of happiness, bursting with flavor from both the marinated beef and colorful veggies.
Plus, they’re super easy to make! Just gather your ingredients, fire up the grill, and you’re ready for a fun meal that everyone can enjoy.
So, what do you need to whip up these delicious kabobs? Let’s take a look at the lineup of ingredients!
Ingredients for Steak Kabobs:
- 1 lb boneless beef round tip steak, cut into 1-inch thick pieces
- 6 baby portabella mushrooms
- 1 small summer squash, cut lengthwise in half and then crosswise into 1-inch slices
- 1 small red bell pepper, cut into 1-inch pieces
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 large garlic cloves, minced
- 2 teaspoons vegetable oil
- 1/2 teaspoon coarse black pepper
Now, a little heads up: while the ingredients here are pretty straightforward, you can always get creative.
Don’t have a red bell pepper on hand? No problem! Use an onion or even some zucchini instead. The beauty of kabobs is their flexibility; they’re a great way to use up whatever veggies you have lurking in the fridge.
I’ve even been known to toss in some cherry tomatoes for that juicy burst of flavor. Just remember, whatever you choose, aim for a good mix of colors and textures to keep it interesting.
Happy grilling!
How to Make Steak Kabobs
Making steak kabobs isn’t only delicious but also quite the delightful experience. Let’s explore how you can whip these up in your own backyard—or kitchen, if you must.
Start by taking your 1 lb of boneless beef round tip steak and cutting it into 1-1/4-inch pieces. I know it sounds like the easiest step, but trust me, it’s important to get that size just right. Too small, and they’ll dry out; too big, and they won’t cook evenly.
Now, let’s talk about the marinade. In a mixing bowl, combine 2 tablespoons of water, 2 tablespoons of red wine vinegar, those 2 large minced garlic cloves, 2 teaspoons of vegetable oil, and 1/2 teaspoon of coarse black pepper. Stir it up until it’s well mixed.
Then, grab a sealable plastic bag, toss in your beef pieces, and pour in the marinade. Seal it up tight and give it a gentle shake to coat all the beef in that flavorful goodness. You’ll want to let that hang out in the fridge for at least 6 hours, or if you really want to go for it, overnight. Just don’t forget to turn the bag occasionally—like a little beef spa treatment.
Once your beef has marinated and soaked up all those amazing flavors, it’s time to assemble your kabobs. Start by soaking eight 9-inch bamboo skewers in water for about 10 minutes; this helps prevent them from burning on the grill.
After draining the skewers, alternate threading the marinated beef with your vibrant veggies: the 6 baby portabella mushrooms, 1 small summer squash (cut into those pretty 1-inch slices), and 1 small red bell pepper. Layer them up however you like; it’s your kabob masterpiece.
When they’re all skewered up, it’s grilling time. Place them on a medium grill over ash-covered coals, and let them grill, uncovered, for about 8 to 10 minutes. Don’t forget to turn them occasionally for that perfect char.
And there you have it—delicious steak kabobs ready to be devoured!
Steak Kabobs Substitutions & Variations
If you’re looking to shake things up a bit, consider experimenting with substitutions and variations for your steak kabobs.
For a different flavor, try using chicken or shrimp instead of beef. You can also swap in other veggies like zucchini, onions, or cherry tomatoes. If you’re in the mood for a kick, add jalapeños or marinated artichokes.
As for the marinade, replace red wine vinegar with balsamic or apple cider vinegar for a new twist. Feel free to mix up the spices too—cumin or smoked paprika can add a lovely depth.
Get creative and make it your own!
Additional Tips & Notes
Getting creative with your steak kabobs can lead to delicious results, but there are also some practical tips that can enhance your grilling experience.
First, make sure to marinate the steak long enough; overnight is best for flavor. Use a mix of veggies for added color and taste—like zucchini or cherry tomatoes.
Soaking the skewers prevents burning, but you can also use metal ones for convenience. Keep an eye on the grilling time to avoid overcooking; a meat thermometer can help.
Finally, let the kabobs rest for a few minutes after grilling; it allows the juices to redistribute. Enjoy!