Fire up the grill, boys, the weather is warm and hibernation is over. Forget competing with the neighbors on mowing the perfect lawn. If you really want to make the neighbors jealous, then grill these steak kabobs and everybody on your block will have their mouths watering. Yes, they really are that good, and they are even better if you grill them on hardwood charcoal. Personally, I won’t use anything other than the Fresh Market’s charcoal because it just makes anything you grill so much tastier than the black coal stuff.
You can go with your preference as far as what cut of steak to use. This time, I used tri-tip steak, but I often go for ribeye. I change up the vegetables depending on what is in season. I love adding chunks of fresh tomatoes straight from the garden if I have them, but I think mushrooms are always a must. No matter what you do, you really can’t go wrong, as long as you don’t overcook the meat.
Steak Marinade and Steak Kabobs Recipe Makes 3-4 servings
Steak Marinade Makes enough to marinate 1 1/2 pounds steak.
1 cup Worcestershire sauce
1/3 cup low sodium soy sauce
1/3 cup lemon juice
3 cloves garlic, chopped
- Combine all ingredients.
1 1/2 pounds steak, chopped into 1 inch cubes
2 onions, chunked
2 bell peppers, chunked
2 cups baby bella mushrooms, chopped in half
1 14.5 ounce can baby corn
- Marinate steak in refrigerator over night.
- Remove steak from refrigerator an hour before cooking to bring them to room temperature.
- If using wooden skewers, soak them for at least half an hour before assembling kabobs.
- Assemble kabobs by putting above ingredients on skewers in any order.
- Put on grill, rotating every 2 minutes (or as needed to reach desired doneness) to sear all sides.