Grilled Steak Kabobs Recipe

Ingredients

• 80 ml (1/3 cup)soy sauce
• 30–45 ml (2–3 tablespoons)olive oil
• 30 ml (2 tablespoons)apple cider vinegar
• 15–30 ml (1–2 tablespoons)honey
• 5 ml (1 teaspoon)freshly ground black pepper
• about 680 g (about 1.5 pounds)boneless centre-cut top sirloin steak, cut into bite-sized pieces
• 1red bell pepper, cut into bite-sized pieces
• 1yellow or orange bell pepper, cut into bite-sized pieces
• 1red onion, cut into bite-sized pieces
• 1 largecourgette, cut into bite-sized pieces
• about 225 g (about 1 1/2 cups)fresh pineapple, cut into bite-sized pieces
• to taste, if desiredsalt and pepper, for seasoning
• 30 ml (2 tablespoons), optionalfresh parsley, coriander or basil, for garnish

Instructions

1. 1

   Marinate steak

   Put the soy sauce, olive oil, apple cider vinegar, honey, black pepper and steak in a large resealable bag. Seal it and move the contents around so the marinade coats the steak evenly. Refrigerate for at least 15 minutes and up to 4 hours.

2. 2

   Heat the grill

   Preheat an outdoor gas grill to medium heat, or heat an indoor grill pan instead.

3. 3

   Thread skewers

   Thread a piece of steak onto a metal skewer, or a wooden skewer soaked for 10–15 minutes. Add pieces of peppers, onion, courgette and pineapple, then repeat the ingredients until the skewer is full. Make up the remaining skewers in the same way.

4. 4

   Grill kabobs

   Lightly oil the grill, add the kabobs and cover. Cook for about 7 minutes for medium-rare (145°F/63°C) or about 8–9 minutes for medium (160°F/71°C), turning them occasionally. Cooking time varies with the grill, heat and size of the steak pieces; cook to your preferred doneness.

5. 5

   Rest and garnish

   If desired, season the kabobs with salt and pepper and add fresh herbs. Leave them to rest for a few minutes before serving. They are best served warm and freshly grilled.

What are steak kabobs?

Kabobs are pieces of meat and other ingredients threaded onto skewers and cooked over a grill. This American-style version brings together sirloin, vegetables and pineapple, making each skewer a mix of savoury, sweet and fresh flavours.

The marinade seasons the steak while the alternating ingredients make the skewers colourful and easy to portion. The recipe is flexible, so the listed vegetables and fruit can be adjusted to suit what you have.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 24g protein, 10g carbs, 17g fat.

The steak supplies most of the protein, while the honey, pineapple and vegetables contribute carbohydrates. Olive oil and the steak account for much of the fat. For a more balanced plate, add a generous serving of salad or another vegetable side.

The marinade

Soy sauce: it provides a savoury, salty base, while apple cider vinegar adds a sharp note and honey brings sweetness. Olive oil rounds out the mixture and helps coat the steak.

Marinating time: give the steak at least 15 minutes in the fridge, or leave it for up to 4 hours. Keep it refrigerated while it marinates.

Choose and cut the ingredients

Sirloin: centre-cut top sirloin is the recipe’s steak choice. Cut it into bite-sized pieces so it is manageable to thread and cooks alongside the other ingredients.

Vegetables and pineapple: cut the peppers, onion, courgette and pineapple into pieces of a similar size. This makes the skewers easier to assemble, though the ingredients may still cook at different rates.

Threading the skewers

Wooden skewers: soak them in water for 10–15 minutes before threading, as the recipe directs. Metal skewers can be used without soaking.

Spacing: alternate steak with the peppers, onion, courgette and pineapple, and avoid packing the pieces tightly together. Leave enough room to turn the skewers during cooking.

Grilling and doneness

Heat: use a grill set to medium heat, whether it is an outdoor gas grill or an indoor grill pan. Turn the kabobs occasionally so the ingredients cook on more than one side.

Timing: the recipe gives about 7 minutes for medium-rare and 8–9 minutes for medium, but actual timing depends on the grill and the size of the steak pieces. Check the centre of a steak piece for your preferred doneness.

Resting and serving

Rest: after grilling, leave the kabobs for a few minutes before serving. This gives you time to finish any sides and lets the steak settle after cooking.

Pairings: serve the kabobs with a simple green salad, rice or grilled flatbread. Their mixture of steak, vegetables and pineapple already brings several flavours and textures to the plate.

Recipe notes & tips

• Cut the steak and vegetables into pieces that are easy to thread and turn.
• Refrigerate the steak throughout its marinating time.
• Soak wooden skewers for 10–15 minutes before using them.
• Lightly oil the grill to help the kabobs release more easily.
• Turn the skewers occasionally and use the stated cooking times as a guide, not a guarantee.
• Rest the kabobs for a few minutes before serving.

Variations

• Change the herbs: finish with parsley, coriander or basil, as suggested in the ingredient list.
• Switch the peppers: use two peppers of the same colour if that is what you have.
• Adjust the sweetness: choose 1 tablespoon of honey for a less sweet marinade or up to 2 tablespoons for more.
• Vary the oil: use 2 tablespoons for less oil or up to 3 tablespoons as listed.
• Use an indoor grill pan: cook the skewers on a preheated pan when an outdoor grill is not available.

Common mistakes to avoid

• Skipping the marinade: leave the steak in the mixture for at least 15 minutes so it has time to take on some seasoning.
• Using dry wooden skewers: soak them for 10–15 minutes before threading.
• Crowding the pieces: leave a little space between ingredients so the skewers are easier to turn.
• Relying only on the clock: cooking varies with grill heat and piece size, so check the steak for your preferred doneness.
• Serving straight from the grill: rest the kabobs for a few minutes before eating.

How to store

These kabobs are best served warm and freshly grilled. Refrigerate leftovers in a covered container and use within 3–4 days; reheat gently in a pan or microwave until hot throughout, as the steak can dry out if overheated.

Frequently asked questions