Steak & Vegetable Skewers
Colorful and convenient, these Steak & Vegetable Skewers feature tender, marinated beef cubes threaded with vibrant bell peppers, zucchini, and red onion, grilled to perfection for a balanced and flavorful meal.
For 4 servings
Prepare the Marinade & Steak: In a medium bowl, whisk together soy sauce, 30ml (2 tbsp) olive oil, honey (or brown sugar), minced garlic, grated ginger, and black pepper. Cut the beef sirloin or round steak into 1-inch (2.5 cm) cubes, trimming any excess fat. Add the steak cubes to the marinade, toss to coat thoroughly, and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Prepare Vegetables: While the steak marinates, prepare the vegetables. Cut bell peppers into 1-inch (2.5 cm) squares, zucchini into 1-inch (2.5 cm) thick half-moons or rounds, and red onion into 1-inch (2.5 cm) wedges. In a separate bowl, toss the prepared vegetables with the remaining 15ml (1 tbsp) olive oil and 1/2 teaspoon salt.
Preheat Grill & Thread Skewers: Preheat your grill to medium-high heat (around 400-450°F / 200-230°C). If using wooden skewers, soak them in water for at least 30 minutes prior to threading to prevent burning. Thread the marinated steak cubes and seasoned vegetables alternately onto the skewers, ensuring not to pack them too tightly so they cook evenly. Aim for 4-5 pieces of steak per skewer.
Grill Skewers: Lightly oil the grill grates to prevent sticking. Place the skewers on the preheated grill. Cook for 8-12 minutes, turning them every 2-3 minutes, until the steak reaches your desired doneness (medium-rare is 130-135°F / 54-57°C internal temperature) and the vegetables are tender-crisp with nice char marks.
Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for 5 minutes. This allows the steak juices to redistribute, ensuring a more tender and flavorful bite. Serve immediately, perhaps with a sprinkle of fresh herbs or a squeeze of fresh lime.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd: Leave a little space between the meat and veggies on the skewer to allow for even cooking and better charring.
- 2Soak Wooden Skewers: Always soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers are reusable and don't require soaking.
- 3Cut Evenly: Ensure all steak and vegetable pieces are cut to roughly the same size (1-inch cubes) for uniform cooking.
- 4Pat Steak Dry: Before marinating, pat the steak dry with paper towels. This helps the marinade adhere better and promotes a better sear on the grill.
Adapt it for your goals.
Protein Swap
Substitute beef with chicken breast, shrimp, or firm tofu. Adjust marinating and cooking times accordingly (chicken 10-15 min, shrimp 3-5 min, tofu 8-10 min).
Vegetable MedleyVegetable Medley
Experiment with other grill-friendly vegetables like cherry tomatoes, mushrooms, pineapple chunks, or even small par-boiled potatoes for added variety.
Marinade FlavorMarinade Flavor
Try a lemon-herb marinade (lemon juice, olive oil, oregano, thyme) or a spicy sriracha-lime marinade for a different flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Beef provides high-quality protein essential for muscle repair, growth, and overall body function, keeping you feeling full and satisfied.
Packed with Vitamins and Minerals
Bell peppers, zucchini, and red onion are rich in vitamins A and C, potassium, and antioxidants, supporting immune health and reducing inflammation.
Wholesome and Balanced
Combining lean protein with a variety of colorful vegetables creates a well-rounded meal that is both nutritious and satisfying, perfect for a healthy diet.
Frequently asked questions
Yes, you can marinate the steak for up to 4 hours in the refrigerator. You can also chop the vegetables a day in advance. Threading the skewers is best done closer to grilling time, but can be done a few hours ahead and kept refrigerated.
