Steak Potato Bell Pepper Kabobs

Ingredients

• 1.36 kg (3 lb)petite sirloin steak, cubed
• 1red bell pepper, cut into squares
• 1orange bell pepper, cut into squares
• 1 pint (approximately 473 ml)cherry tomatoes
• 1/2onion, cut into squares
• Quantity not specifiedpetite potatoes, halved
• 30 ml (2 tbsp)sunflower oil
• Juice of 1/2lemon
• 30 ml (2 tbsp)balsamic vinegar
• 5 ml (1 tsp)Worcestershire sauce
• 10 ml (2 tsp)soy sauce
• 1 sprigrosemary, chopped
• 2 clovesgarlic, minced
• A pinchsalt
• A pinchpepper
• 30 ml (2 tbsp)flavourless oil
• 2 tbspbutter
• 1 sprigrosemary, leaves chopped
• 4 leavesbasil, chopped
• Juice of 1/2lemon
• 0.6 ml (1/8 tsp)garlic powder
• A pinchpepper
• A pinchsalt

Instructions

1. 1

   Cut the steak

   Eight hours before cooking, cut the steak into large cubes.

2. 2

   Mix the marinade

   In a large bowl, whisk together the marinade ingredients.

3. 3

   Marinate the beef

   Add the steak to the marinade, cover the bowl and refrigerate for 8 hours.

4. 4

   Soak wooden skewers

   If you are using wooden skewers, soak them in water for 10 minutes before assembling the kabobs.

5. 5

   Prepare the vegetables

   Cut the red and orange bell peppers, onion and potatoes into pieces.

6. 6

   Assemble the skewers

   Thread the steak, bell peppers, onion, whole cherry tomatoes and potatoes onto the skewers.

7. 7

   Heat the grill

   Turn the grill on to 204°C (400°F).

8. 8

   Grill the kabobs

   Cook for 10 minutes total, turning the kabobs after 5 minutes. The cooking time may be shorter or longer depending on your grill.

9. 9

   Mix the herb oil

   Mix together the ingredients for the buttery herb oil.

10. 10

    Brush and serve

    Remove the kabobs from the grill and brush them with the buttery herb oil straight away.

What are steak potato bell pepper kabobs?

Kabobs are pieces of meat and vegetables threaded onto skewers and cooked over a grill. This American-style version combines sirloin, potatoes, peppers, onion and cherry tomatoes for a colourful, all-in-one grilling dish.

The 8-hour marinade seasons the beef ahead of time, while a fresh rosemary and basil butter adds a fragrant finish. The recipe’s potato quantity is not specified, so use that in mind when planning how many skewers to assemble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 437 calories, 38g protein, 8g carbs, 27g fat.

The beef provides most of the protein, while the potatoes and vegetables contribute carbohydrates. The oil, butter and steak account for much of the fat; serve a green salad or extra non-starchy vegetables alongside for balance.

Why the marinade matters

Beef: Petite sirloin is cut into large cubes so it stays substantial on the skewers. The marinade brings together oil, balsamic vinegar, lemon, soy sauce, Worcestershire sauce, rosemary and garlic.

Time: The recipe calls for 8 hours in the fridge. Keep the covered bowl chilled throughout, rather than leaving the raw beef at room temperature.

Getting the skewers ready

Wooden skewers: Soak them in water for 10 minutes before threading on the ingredients, as the recipe directs. Metal skewers can be used without soaking.

Vegetables: Cut the peppers, onion and potatoes into pieces that can sit securely on a skewer. Thread the cherry tomatoes whole, as directed, and leave a little space between pieces for more even grilling.

Grilling and doneness

Heat: The recipe sets the grill to 204°C (400°F) and gives a total cooking time of 10 minutes, with a turn at the 5-minute mark. Grills vary, so use the stated time as a guide rather than assuming every piece will finish at exactly the same moment.

Check: Beef doneness depends on the size of the cubes and your preference. Potatoes also need to be tender before serving; the recipe does not specify a separate cooking method or a precise doneness check for them.

The buttery herb finish

Herbs: The finishing oil combines butter, flavourless oil, chopped rosemary, basil, lemon juice, garlic powder, salt and pepper. Its bright, savoury flavour complements the marinated steak and grilled vegetables.

Timing: Brush the kabobs as soon as they come off the grill, as the method directs. The warm skewers help the butter coat their surfaces.

What to serve alongside

These kabobs already include beef and vegetables, so a simple side can round out the meal without competing with the herb oil. Try a green salad, grilled flatbread or a bowl of rice.

If you want to make the potato portion more substantial, serve extra cooked potatoes separately rather than overloading the skewers.

Recipe notes & tips

• Cut the steak into similarly sized cubes so they are easier to thread and cook consistently.
• Keep the steak covered in the fridge for the full 8-hour marinating period.
• Leave a little room between ingredients on each skewer rather than packing them tightly together.
• Use separate utensils and plates for raw steak and cooked kabobs.
• Brush on the herb oil immediately after grilling, while the kabobs are still hot.

Variations

• Try other peppers: Swap in another colour of bell pepper while keeping the pieces large enough to skewer.
• Add mushrooms: Thread whole small mushrooms or halved larger ones between the other ingredients.
• Change the herbs: Use chopped parsley in place of basil for a different fresh finish.
• Use metal skewers: Skip the soaking step if you are using metal skewers.
• Serve with a dip: Offer plain yoghurt or a simple herb sauce on the side.

Common mistakes to avoid

• Skipping the marinade: The recipe relies on 8 hours of marinating, so allow time for it before grilling.
• Crowding the skewers: Tightly packed ingredients may cook less evenly; leave a little space between pieces.
• Forgetting to turn: Turn the kabobs at the 5-minute point, as the recipe specifies.
• Assuming the potatoes are done: Check that potato pieces are tender before serving, since grill performance and piece size can vary.
• Brushing too early: Add the buttery herb oil after the kabobs come off the grill, as directed.

How to store

Refrigerate leftover kabobs in a covered container within 2 hours and eat within 3 days. Reheat until hot throughout, or remove the ingredients from the skewers and warm them gently in a pan.

Frequently asked questions