The novelty of eating food off a stick meets the heartiness of a summer barbeque! Summer Steak Kabobs have savory seared steak in a sweet and tangy marinade that carmelizes on the grill. Served with charred bell peppers and onion, Summer Steak Kabobs are kings of the cookout menu. You can customize these meaty marvels as you like, so feel free to go wild!
IngredientsFor the marinade: • 2 tablespoons light olive oil • 2 tablespoons garlic, minced • 2 tablespoons soy sauce • 2 tablespoons Worcestershire sauce • 1 tablespoon balsamic vinegar • 1 tablespoon black pepper For the kabobs: • 2 1/2 pounds beef tenderloin or beef cut of choice, cubed • 3 bell peppers, cubed • 1 medium onion, cubed
In a large bowl, whisk together the olive oil, garlic, soy sauce, Worcestershire sauce, balsamic vinegar, and black pepper.
Place the meat into the marinade, covering and allowing it to sit for 30 minutes in the refrigerator.
Assemble the skewers with the beef and vegetables.
Using long sheets of foil, lay each skewer and use the long sides of the foil to cover the skewer. Don't fold the ends up, instead of leaving room for the heat to circulate. To avoid juice puddling, create a few small holes in the bottom of the foil.
Grill the skewers until the meat reaches desired doneness, about 5 minutes on each side.
Remove the skewers from the heat and transfer them to a dish for serving.