Steak Kabobs

Ingredients

• 680 g (1 1/2 lb)New York strip steak (or another tender steak)
• 30 ml (2 tablespoons)olive oil
• 80 ml (1/3 cup)soy sauce
• 4spring onions, thinly sliced
• 3garlic cloves, minced
• 2 smalllimes, juiced
• 1/2 teaspoonground cumin
• 38 g (3 tablespoons)light brown sugar
• 60 ml (1/4 cup)fresh coriander, roughly chopped
• 3bell peppers, any colour
• 1/2 mediumred onion
• 2 smallcourgettes

Instructions

1. 1

   Cube the steak

   Cut the steak into 4 cm cubes and set aside.

2. 2

   Mix the marinade

   In a large, resealable food bag, combine the olive oil, soy sauce, spring onions, garlic, lime juice, cumin, brown sugar and coriander.

3. 3

   Marinate the beef

   Add the steak cubes and massage the marinade into the meat. Refrigerate for at least 1 hour and up to overnight.

4. 4

   Cut the vegetables

   When ready to assemble the kabobs, cut the peppers and onion into 4 cm pieces.

5. 5

   Slice the courgettes

   Cut the courgettes into 1.3 cm rounds.

6. 6

   Thread the skewers

   Thread the vegetables and steak cubes onto 6 skewers. Metal skewers are recommended.

7. 7

   Boil the marinade

   Bring the remaining marinade to a boil, then remove it from the heat.

8. 8

   Heat the grill

   Clean and prepare the grill grates, then heat the grill until very hot, using medium-high to high heat.

9. 9

   Grill and baste

   Grill the kabobs to your preferred doneness, turning occasionally for grill marks and a char on all sides. Brush them with the boiled marinade each time you turn them, concentrating on the vegetables.

10. 10

    Check the temperature

    For medium-rare, remove the kabobs when the steak reaches 57°C (135°F) internally. Grill time will vary with your preferred doneness; serve immediately.

What are steak kabobs?

Kabobs are pieces of meat and vegetables threaded onto skewers and cooked over a grill. This American-style version uses steak with peppers, onion and courgette, seasoned with a soy, lime and coriander marinade.

The marinade balances savoury soy with sharp citrus and a little sweetness. Cutting the ingredients to a similar size helps them cook together on the skewers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 27g protein, 17g carbs, 22g fat.

The steak provides most of the protein, while the sugar and vegetables contribute carbohydrates; olive oil and the steak account for much of the fat. Pair a skewer with salad or extra vegetables for a fresh, balanced plate.

The marinade and steak

Steak choice: New York strip is tender and well suited to quick grilling; another tender steak can be used instead. Cut it into evenly sized 4 cm cubes so the pieces cook at a similar rate.

Marinating: Give the beef at least 1 hour in the fridge, or leave it overnight for convenience. Keep the meat refrigerated while it marinates.

Prepare the vegetables

Peppers and onion: Cut them into 4 cm pieces, close in size to the steak cubes. This makes them easier to thread and helps them cook evenly.

Courgettes: Cut into 1.3 cm rounds as directed. Their thinner pieces cook faster than the steak, so arrange them between the larger pieces rather than stacking them.

Threading and grilling

Skewers: Alternate the steak and vegetables along 6 skewers, leaving a little space between pieces so heat can circulate. Metal skewers are convenient for grilling.

Heat: Start with clean grates and a very hot grill over medium-high to high heat. Turn the skewers from time to time to brown the ingredients on all sides.

Basting and doneness

Reserved marinade: Boil the leftover marinade before using it to baste the kabobs. Brush it on each time you turn the skewers, especially over the vegetables.

Temperature: For medium-rare, take the steak off the grill at 57°C (135°F). For another level of doneness, grill longer and check the steak as you go; the cooking time depends on the grill and your preference.

Serving ideas

Serve the kabobs straight from the grill while the steak is hot and the vegetables are lightly charred. Rice, flatbreads or a crisp salad make easy accompaniments.

For a simple plate, pair a skewer with a generous salad or another vegetable side. This adds freshness alongside the steak and sweet-savoury marinade.

Recipe notes & tips

• Cut the steak and peppers into similarly sized pieces to help them cook at the same pace.
• Thread the ingredients with a little room between them so the grill can brown their surfaces.
• If using wooden skewers, soak them before grilling to help prevent scorching.
• Use a thermometer to check the steak rather than relying only on grill time.
• Keep the kabobs moving occasionally so the vegetables and meat char on several sides.

Variations

• Add mushrooms: Thread whole small mushrooms or halved larger ones between the steak and peppers.
• Change the herbs: Swap the coriander for chopped flat-leaf parsley for a different fresh finish.
• Use another steak: Choose a different tender cut and cut it into evenly sized cubes.
• Make it hotter: Add chilli flakes to the marinade for a little heat.
• Try different peppers: Mix colours for variety on the skewers.

Common mistakes to avoid

• Uneven steak cubes: Pieces cook at different speeds; cut them to roughly 4 cm.
• Crowded skewers: Tightly packed ingredients brown poorly; leave small gaps between pieces.
• Skipping the marinade time: The flavours have less time to develop; allow at least 1 hour in the fridge.
• Using unboiled marinade to baste: Boil the remaining marinade first, as directed.
• Overcooking the steak: It can become tough; check the internal temperature as it grills.

How to store

Refrigerate leftover kabobs in a covered container and eat within 3 days. Reheat gently in a frying pan or oven until hot, taking care not to cook the steak for too long.

Frequently asked questions