Grilled Steak Kabobs with vegetables and brown sugar garlic rub is a great dinner to make on the grill this week! Sirloin steak, summer squash, onions, potatoes and mushrooms are a delicious flavor combination and easy to prepare for the family or to feed a hungry crowd.
It's a well known fact that food on a stick is just more fun. I love kabobs because I can make them to suit everyone, even the pickiest of eaters. These steak and veggie kabobs are filling and so delicious. A surefire hit with my entire family.
How to Grill Steak Kabobs:
- Cut sirloin steak into bite- sized pieces, about 1 to ½ inch chunks and toss into a 9 x 13- inch pan or large bowl.
- Slice baby potatoes in half and place in a pan of cold water, bring to a boil and cook for about 5 - 8 minutes or until you can insert a toothpick into the potato. Drain and set aside.
- Slice zucchini and yellow squash in about ½- inch slices.
- Slice onion into wedges that will fit onto the skewer.
- Slice mushrooms in half if they are large.
- Place vegetables in with the meat.
- Mix the dry rub together in a bowl: brown sugar, garlic, kosher salt, thyme, smoked paprika, black pepper, dry mustard, and red pepper flakes.
- Drizzle olive oil over meat and vegetables and toss to coat. Sprinkle in dry rub and mix until well coated.
- Prepare a grill fire to about 350° fire with hickory or oak for the best smoke flavor.
- Thread meat and vegetables onto skewers and place on a sheet pan.
- Place skewers over indirect fire and cook for about 8 -10 minutes with the grill closed.
- Turn skewers and continue to cook until internal temperature reaches at least 135° for rare steak to 145° for medium and 155° for well done steak.
- Remove from grill and serve immediately.
What is the Best Steak for Kabobs?
I like to use sirloin steak for kabobs. It is an affordable cut of steak and is always tender and juicy. Strip steak or ribeye is also great but more expensive.
Recipe Variations:
Use a variety of your favorite vegetables such as sweet bell peppers, corn on the cob, asparagus or eggplant.
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Tips for Grilling Kabobs:
- Cut your meat into bite- sized pieces and your vegetables into large chunks so that they are done at the same time.
- Cook over indirect heat to keep the vegetables from burning.
- Use a digital meat thermometer to cook the meat exactly how you like it.
- I like these 2 prong skewers to make the kabobs easier to cook and handle.
How to Store and Reheat Kabobs:
Remove meat and vegetables from skewers and store in a zip top bag or airtight container in the refrigerator for up to 3 days. To reheat, place meat and vegetables in a skillet with 1 tablespoon butter or olive oil. Cook over medium heat for about 5 minutes or until heated through.
What to Serve with Kabobs:
Steak and vegetable kabobs are actually a meal all in one and so easy to serve. You can always add foil packets of Grilled Corn on the Cob, a Green Salad or a side of Garlic Bread to round out your meal.
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Grilled Steak Kabobs
Grilled Steak Kabobs with vegetables and brown sugar garlic rub is a great dinner to make on the grill this week! Sirloin steak, summer squash, onions, potatoes and mushrooms are a delicious flavor combination and easy to prepare for the family or to feed a hungry crowd.
Ingredients
- 1 ½ pounds sirloin steak
- 6 mushrooms
- 1 small zucchini
- 1 small yellow squash
- 1 small onion
- 8- 10 small baby potatoes
- 2 tablespoons olive oil
for the dry rub
- ¼ cup brown sugar
- 2 tablespoons granulated garlic
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Cut steak into 1 to 1 ½ inch chunks and place in a large bowl or 9 x 13 baking dish.
- Cut potatoes in half and boil for about 5 - 8 minutes or until they can be pierced with a toothpick. Drain and set aside.
- Cut zucchini and squash into ½ inch slices.
- Cut onion into wedges large enough to slide over skewers.
- Slice mushrooms in half if large.
- Place vegetables in dish with steak cubes.
- Drizzle with olive oil and mix together.
- Mix dry rub in a small bowl and sprinkle over meat and vegetables, tosas to coat.
- Prepare a grill fire to 350° with hickory or oak for smoke flavor.
- Thread meat and vegetables onto skewers and place on a sheet pan.
- Add meat and vegetable skewers over indirect fire and close the lid.
- Cook for 8- 10 minutes and turn skewers. Continue to cook until steak reaches desired temperature with a digital meat thermometer.
- Remove from grill and serve immediately.
Notes
Cook Steak to 135° for rare, 145° for medium, 155° for well done.
To store leftovers, remove from skewers and store in an airtight container or ziptop bag in refrigerator for up to 3 days.
To reheat: add steak and vegetables to a skillet with 1 tablespoon olive oil or butter and cook over medium heat for 5- 8 minutes or until heated through.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 602Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 104mgSodium: 1151mgCarbohydrates: 66gFiber: 7gSugar: 15gProtein: 38g
Nutritional information is estimated and may not be accurate.
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