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A square overhead shot of steak kebabs. There are five kebabs placed at an angle on a blue plate, beside the skewers, on the left side of the plate there is a small white dish with chilli sauce and four wedges of lime. In the top left of the image, you can slightly see a clear glass jar with dried chilli flakes in it and scattered around it. In the top right of the image, there is a navy blue napkin tucked beneath the main plate. There are dried chilli flakes and shredded coriander scattered around the surface. This is all set on a light blue/grey surface.
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5 from 2 votes

Steak Kebabs

Juicy chunks of marinaded steak with bell peppers and onion, skewered onto kebab sticks and cooked on the griddle or barbecue. I love to use sirloin or ribeye as a treat for this meaty meal.
Prep Time15 minutes
Cook Time15 minutes
marinating time1 hour
Total Time1 hour 30 minutes
Course: Appetizer, Dinner
Keyword: Any Time Of the year, bbq, dinner party, Game Day
Servings: 5 large skewers
Author Nicky Corbishley

Ingredients

Steak:

  • 500 g (1.1 lbs) sirloin or ribeye steak cut into 2cm chunks

Marinade:

  • 4 tbsp oil
  • 3 cloves garlic, peeled and minced
  • 2 tbsp light brown sugar
  • 2 tbsp dark soy sauce
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp chilli flakes (red pepper flakes) optional - leave out if you don't like heat

Also:

  • 1 green bell pepper chopped into 2cm squares
  • 1 yellow bell pepper chopped into 2cm squares
  • 1 large red onion peeled and chopped into 2cm squares
  • 1 tbsp oil, for brushing

Also:

  • ½ tsp Maldon salt flakes
  • 2 tbsp finely chopped fresh parsley

Instructions

  • First make the marinade by mixing all of the ingredients together in a bowl.
    4 tbsp oil, 3 cloves garlic, peeled and minced, 2 tbsp light brown sugar, 2 tbsp dark soy sauce, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp chilli flakes (red pepper flakes)
  • Add the sliced steak to a ziplock bag (or bowl) and drizzle over HALF the marinade. Mix together to coat. Seal the bag (or cover the bowl) and place in the refrigerator for an hour (up to 8 hours). Cover the reserved marinade and put to one side.
    500 g (1.1 lbs) sirloin or ribeye steak
  • When you're ready to make the kebabs: Using flat metal skewers, skewer the steak, peppers and onion onto skewers. Don't bunch things up too much - you want the heat to circulate around the meat and vegetables, so they cook evenly.
    1 green bell pepper, 1 yellow bell pepper, 1 large red onion
  • Drizzle the reserved marinade over the kebabs, concentrating on the vegetables.
  • Heat a griddle or barbecue until very hot. Place the skewers on the griddle and cook for 5-6 minutes until golden brown. Turn a couple of times during cooking and brush with a little oil half way through cooking. Check the steak is cooked to your liking. I like mine a little on the rare side, but you may want to cook for a few minutes longer if you want it cooked medium or well done.
    1 tbsp oil, for brushing
  • Once cooked, place on a warm serving tray and allow to rest for 2-3 minutes. Sprinkle with Maldon salt and parsley before serving.
    1/2 tsp Maldon salt flakes, 2 tbsp finely chopped fresh parsley

Notes

Cuts of steak

Use ribeye or sirloin - as they stand up best to high temperature quick cooking, while remaining tender and juicy. I know it's on the expensive side, but I see this one as a luxury meal.

Skewers

Use flat metal skewers or wooden skewers that have been soaked in water for at least an hour.

Other cooking methods

You can place these kebabs on a barbecue or under the grill. You can even cook them in the oven (watch out, the kebab sticks will be HOT!) for approx 10 minutes at 200C/400F. 

Nutritional information is approximate, per kebab.

 

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 702mg | Fiber: 2g | Sugar: 6g

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