Grilled Steak and Mushroom Kabobs
Marinated and grilled steak kabobs with mushrooms, peppers and onions! Serve with brown rice or pita bread!
Servings: 4 servings
Ingredients
For the marinade:
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 3 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh garlic
- 2 teaspoons brown sugar
- 2 teaspoons ground pepper
For the kabobs:
- 1 pounds sirloin beef tips cut into 2-inch cubes
- 8 ounces baby bella mushrooms halved
- 1 small red onion cut into 2-inch cubes
- 1 green bell pepper seeds, core and stem removed, cut into 2-inch cubes
- 1 red bell pepper seeds, core and stem removed, cut into 2-inch cubes
Instructions
- In large bowl, whisk olive oil, Worcestershire sauce, soy sauce, lemon juice, Dijon mustard, garlic, brown sugar and pepper to combine. Reserve 2 tablespoons marinade; leave remaining marinade in bowl. Add beef tips and halved mushrooms to bowl; toss in marinade to coat. Cover and marinate in fridge 1 to 4 hours.
- Heat grill to medium-high heat. Alternate skewering beef, mushrooms, onions and bell peppers on bamboo skewers or metal skewers. Grease grill grates with olive oil.
- NOTE: It's best to soak skewers in water at least 30 minutes before grilling to avoid burning.
- Grill skewers over direct heat about 3 to 5 minutes each side until vegetables begin to soften and char and instant-read thermometer inserted in center of meat reads 125-130 degrees F. Remove skewers from heat; let rest 5 minutes. Brush with remaining marinade just before serving.
Nutrition
Calories: 335kcal | Carbohydrates: 17g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 62mg | Sodium: 1093mg | Potassium: 998mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1064IU | Vitamin C: 69mg | Calcium: 81mg | Iron: 4mg