Asian Steak Kabobs
These colorful and flavorful steak and vegetable kabobs are perfect for a summer barbecue or a fun weeknight dinner. The tender cubes of Sweetbay Black Angus Sirloin marinate in a delicious Asian dressing, infusing them with savory notes. Meanwhile, the bell peppers, red and sweet Vidalia onions, cherry tomatoes, zucchini, and portobello mushrooms offer a vibrant mix of textures and tastes. Skewered and grilled to perfection, these kabobs are a delightful way to enjoy a well-balanced meal full of fresh ingredients.
— Constant Cookbook
Ingredients
- 3 pounds Sweetbay Black Angus Sirloin
- 3 bell peppers
- 1 red onion
- 1 sweet Vidalia onion
- 1 pint cherry tomatoes
- 2 zucchini
- 2 portobello mushrooms
- salt and pepper
- 1 cup Asian dressing or marinade of your choice (you can use two different types, ½ cup each)
- bamboo skewers
Instructions
- Cut the sirloin into 1½” cubes. Place in large bowl, season with salt and pepper. Pour in ½ cup of dressing or marinade of your choice. Cover and refrigerate a couple of hours or up to overnight.
- Slice the vegetables as shown in the photos. Add all vegetables except for the mushrooms into a large bowl. Season with salt and pepper. Pour in ½ cup of dressing or marinade of your choice. Toss well. Add the mushrooms on top, but do not toss. Cover and refrigerate if marinating overnight. Otherwise, cover and set on counter until ready to cook.
- While the ingredients are marinating, soak the bamboo skewers in water. When ready to skewer, alternate the steak with the vegetables on the stick.
- Preheat your grill, high heat on one side and low heat on the other side. Grill the skewers on high heat, covered for 5 minutes. Then flip the kabobs, cover and grill another 5 minutes. Move the kabobs to the low heat, covered, to finish cooking, about another 2 minutes or so, depending on your desired level of doneness.
Cook Time
12M
Prep Time
PT2H
Yield
Serves 6
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