Steak Kabobsmall Recipe

Appetizers

1. 1

   Prepare marinade

   In a medium bowl, whisk together soy sauce, olive oil, lemon juice, Worcestershire sauce, minced garlic, paprika, black pepper, and salt. This creates a bright, savory glaze for the steak.

2. 2

   Marinate steak

   Place the cubed steak in a large resealable bag or shallow dish. Pour the marinade over the steak, seal or cover, and refrigerate for 30–45 minutes, turning halfway for even coating.

3. 3

   Soak skewers

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

4. 4

   Prepare vegetables

   While the steak marinates, cut bell peppers into 1-inch pieces, trim the red onion into chunks, and halve the mushrooms. Pat vegetables dry to ensure good browning.

5. 5

   Assemble kabobs

   Thread alternating pieces of marinated steak, bell peppers, onion, cherry tomatoes, and mushrooms onto each skewer. Leave a little space between pieces for even cooking.

6. 6

   Preheat grill

   Preheat grill to medium-high heat (about 400–450°F). Lightly oil the grates to prevent sticking.

7. 7

   Grill kabobs

   Grill kabobs 4–6 minutes per side, turning occasionally, until the steak is cooked to your preferred doneness (aim for medium) and vegetables are blistered and tender.

8. 8

   Rest and serve

   Remove from heat and let rest 5 minutes. Serve warm, optionally with lemon wedges or a chimichurri sauce.