Juicy steak with sweet bell peppers, onions, zucchini, and pineapple for the PERFECT sweet-and-savory kabob!! You’ll want to fire up your grill for these! Fast, EASY, zero cleanup, and DELISH!
Prep Time5 minutesmins
Cook Time7 minutesmins
Marinating Time15 minutesmins
Total Time27 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: beef kabob recipe, beef kabobs, best steak for kabobs, grilled steak kabobs, how to grill kabobs, kabob recipes, steak kabob marinade, steak kabobs, steak shish kabob, steak skewers
Servings: 8
Calories: 295kcal
Author: Averie Sunshine
Ingredients
about 8 metal skewersor wooden skewers, soaked in water for 10 minutes
⅓cupsoy sauce
2 to 3tablespoonsolive oil
2tablespoonsapple cider vinegar
1 to 2tablespoonshoney
1teaspoonfreshly ground black pepper
about 1.5 pounds boneless top sirloin steak center cutdiced into bite-sized pieces
1red bell pepperdiced into bite-sized pieces
1yellow or orange bell pepperdiced into bite-sized pieces
1red oniondiced into bite-sized pieces
1large zucchinidiced into bite-sized pieces
about 1 1/2 cups fresh pineapplediced into bite-sized pieces
salt and pepperfor seasoning to taste, if desired
2tablespoonsfresh parsleycilantro, or basil for garnishing; optional
Instructions
To a large ziptop bag, add the soy sauce, olive oil, apple cider vinegar, honey, pepper, steak, seal bag, and squish contents around to mix and evenly coat the steak. Place bag in the fridge to marinate for at least 15 minutes, or up to 4 hours.
To a wooden skewer, add a piece of steak, pieces of peppers, onion, zucchini, pineapple, and repeat the ingredients until the skewer is full. Repeat with all remaining skewers.
Add the kabobs to a lightly oiled grill, cover, and cook for about 7 minutes for medium rare (145F) and about 8 to 9 minutes for medium (160F) doneness. Turn kabobs occasionally. Exact cooking time will vary on the type of grill, the size, the heat level, how big the pieces of steak are on each kabob, etc. Cook until done to your personal preference.
If desired, season with salt and pepper, and optionally garnish with fresh herbs. Let kabobs rest a few minutes prior to serving. Kabobs are best warm and fresh.