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Marinated Steak Kabobs

Great grilling begins with quality ingredients, and this dish is jam-packed with them! We tested the recipe using our local Ribeye steak, but our NY Strip or Top Sirloin are also excellent options. We used 1 lb of steak in our test, but there’s enough marinade for up to 2 lbs, so adjust the fresh ingredients depending upon your crowd size. Yield: 5 – 10 skewers.

09

Ingredients

*Indicates a Neighborhood Harvest product. Shop these ingredients on our website.

For the kabobs:

  • 1-2 lb. Ribeye* steak (NY Strip* or Top Sirloin*), cut into 1 1/4 inch pieces
  • 6 oz or more Shiitake mushrooms,* halved (unless small, keep whole)
  • 2-3 assorted bell peppers,* cut into 1 1/4-inch pieces
  • 1 large red onion*, diced into chunks (about 1 1/4-inch)
  • 1 Tbsp olive oil*, plus more for brushing grill grates
  • Salt and freshly ground black pepper
  • 1/2 tsp garlic powder
  • fresh parsley*, chopped, to garnish
  • 5 – 10 wooden skewer sticks, soaked in water for at least 30 minutes

For the marinade:

  • 1/4 c olive oil*
  • 1/4 c soy sauce
  • 2 1/2 tbsp Worcestershire sauce
  • 2 tbsp fresh lemon juice (from 1 lemon)*
  • 1 tbsp red wine vinegar – try our Lambrusco Vinegar* for this
  • 1 tbsp local honey*
  • 1 tbsp garlic*, minced
  • 2 tsp Dijon mustard
  • 1 tsp freshly ground black pepper

Directions

  1. Assemble all fresh ingredients, washing where appropriate.
  2. Add all marinade ingredients to a bowl and whisk together until well combined.
  3. Place cubed steak into a gallon-sized releasable bag (or dish) and pour marinade over the steak. Seal the bag, pressing any air out as you seal, and massage the bag to ensure all steak is covered in marinade. (If using a dish, stir steak into marinade and cover tightly with wrap or lid.) Refrigerate for 3 – 6 hours, turning bag (or stirring) occasionally.**
  4. At least 30 minutes before grilling, soak your skewers in water. Cut all veggies to size and place them into a mixing bowl. Add 1 tbsp olive oil, 1/2 tsp garlic powder and season with salt and pepper to taste. Mix well to coat.
  5. Preheat grill to medium high (about 425 degrees).
  6. While the grill preheats, assemble your skewers. Aim for 3 – 4 pieces of steak per skewer, and stack your veggies between as desired.
  7. Grill to desired doneness/temperature, turning occasionally. (To cook to medium, the center of steak should register 140 – 145 degrees in 8 – 9 minutes.) Garnish with chopped parsley and serve warm. **

** Tips

  1. If you’re pressed for time, try to marinate the steak for at least an hour to achieve a good flavor profile. Marinating for the extra time deepens the flavor and tenderizes the steak.
  2. A simple salad, tossed with our fresh greens and vinaigrette, or our golden potatoes, roasted with olive oil, garlic and herbs, make an excellent side dish!
  3. Feel free to add whatever vegetables you have on hand to your skewers like cherry tomatoes, squash, or even carrots for variety each time you make this dish.
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