Steak & Vegetable Skewers

Name: Steak & Vegetable Skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g sirloin steak (cut into 1½-inch cubes); 2 pcs bell pepper (large, assorted colors, cut into 1½-inch pieces); 1 pcs red onion (large, cut into 1½-inch chunks); 1 pcs zucchini (medium, sliced into ½-inch thick rounds); 3 tbsp olive oil; 2 tbsp soy sauce; 2 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 1 pinch black pepper (freshly cracked); 0.5 tsp salt; 1 tbsp oil for grilling (for oiling grill grates); 8 pcs wooden skewers (soaked in water for 30 minutes)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, tender chunks of marinated steak threaded onto skewers with colorful bell peppers, onions, and zucchini, then grilled over high heat until beautifully charred. These skewers are a backyard barbecue favorite, packed with smoky, savory flavor and ready in under an hour.

PREP

25m

COOK

12m

SERVES

2 PIECES

416 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the skewers.
Place 8 wooden skewers in a shallow dish and cover with water. Let them soak for at least 30 minutes so they don't burn on the grill.
TIPUse metal skewers if you have them — no soaking needed and they conduct heat better.
prep
Make the marinade.
In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt until well combined.
prep
Marinate the beef and vegetables.
Add the sirloin cubes, bell pepper pieces, red onion chunks, and zucchini slices to the marinade. Toss everything well to coat evenly. Cover and let sit at room temperature for 20 minutes while the grill preheats.
TIPDon't marinate longer than 30 minutes — soy sauce and lemon juice can start breaking down the meat too much.
prep
Preheat the grill.
Preheat your grill to medium-high heat, about 400°F (200°C). Clean and oil the grates well to prevent sticking.
TIPA properly heated grill is key — hold your hand 4 inches above the grate; you should only be able to keep it there for 2-3 seconds.
assemble
Thread the skewers.
1.Thread the skewers by alternating steak cubes, bell pepper, red onion, and zucchini.
2.Fill each skewer, leaving a little space between pieces for even cooking.
3.Don't pack them too tightly — about 4-5 steak pieces per skewer.
TIPGroup same ingredients together in pairs for more even cooking — steak-steak, pepper-onion, steak-steak.
grill · ~10 min
Grill the skewers.
1.Place the skewers on the hot grill in a single layer.
2.Grill for 4-5 minutes on the first side until seared with visible grill marks.
3.Flip and grill another 4-5 minutes for medium doneness (internal temp 135-145°F).
4.If you prefer well-done steak, move skewers to a cooler part of the grill and cook 2-3 minutes longer.
TIPDon't move the skewers for the first 3 minutes — they need uninterrupted contact with the grates for a good sear.
rest · ~4 min
Rest the skewers briefly.
Remove skewers from the grill and let them rest on a platter for 3-4 minutes. This allows the juices to redistribute through the meat.
TIPCover loosely with foil while resting — it keeps things warm without steaming away the char.
serve
Serve hot and enjoy.
Arrange skewers on a serving platter, drizzle with any resting juices, and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best char, pat the marinated steak and vegetables dry with paper towels before threading.
2
Leave a small gap between pieces on the skewer to allow hot air to circulate and cook evenly.
3
Use metal skewers for better heat conductivity and to avoid the soaking step.
4
Resist moving the skewers for the first 3 minutes on the grill to develop a proper sear.
5
Let the cooked skewers rest for 3-4 minutes under loose foil to keep juices locked in.
6
For easy cleanup, oil the grill grates just before placing the skewers using a folded paper towel dipped in oil.

RECIPE VARIATIONS