Soy-Honey Steak Kabobs
A quick dinner full of veggies and tender steak with a super flavorful marinade. To keep your kabob vegetarian, simply thread your skewer with veggies only, or feel free to use this marinade with chicken breasts or thighs.
Servings: 6 servings
- 1/4 cup low-sodium soy sauce, tamari or coconut aminos
- 2 tablespoons red wine vinegar or rice vinegar (unseasoned)
- 1/2 teaspoon granulated garlic powder
- 3 tablespoons honey
- 1/4 cup neutral-flavored oil (avocado or grapeseed oil)
- 1 green onion, white and green part sliced thin
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 1/2 pounds top sirloin steak or boneless ribeye, cut into 1-inch cubes
- 1-2 large bell peppers, any color, cut in 1-inch cubes
- 1 medium red onion, cut into 1-inch cubes
- 1/2 pound button mushrooms, stems removed and brushed clean
- 1 zucchini or yellow squash, slice into ½-inch pieces
- About 10 bamboo or metal skewers
Marinate the meat: In a medium bowl, whisk together the marinade ingredients and add the cubed meat. Let marinate at room temperature for at least 20-30 minutes, or cover and refrigerate for several hours or even overnight.
If using wood or bamboo skewers, soak them in water for at least 30 minutes before grilling. This will help prevent them from catching fire and flaming up on the grill.
Taking care not to poke yourself, thread the meat and vegetables onto bamboo skewers or metal skewers.
Using double skewers will help you turn the kebabs on the grill and keep them from rotating around the skewer. Or you can make an “s” motion while threading the meat to keep them from rotating. Note: If you keep a little space between the pieces of meat and vegetables, they will grill more evenly. Return the completed kebabs to the marinade.
Preheat grill to medium-high. Add the kabobs to the grill and discard any remaining marinade. Cook for about 8 minutes, depending on how hot your grill is, and how well done you would like your meat, turning half way through. The internal temperature in the middle of the meat should reach 125 degrees for rare steak. Let rest 5 minutes before serving.