Description
This Steak Kebabs recipe features tender sirloin or ribeye steak marinated in a savory blend of garlic, soy sauce, and spices, paired with colorful bell peppers and red onion. Grilled to perfection, these kebabs are juicy, flavorful, and perfect for a quick yet luxurious meal.
Ingredients
Scale
Steak
- 500 g 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
Vegetables & Garnish
- 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
- ½ tsp Maldon salt flakes
- 2 tbsp finely chopped fresh parsley
Instructions
- Prepare the marinade: In a bowl, mix together 4 tbsp oil, minced garlic, light brown sugar, dark soy sauce, black pepper, dried oregano, and optional chilli flakes until well combined.
- Marinate the steak: Place the steak chunks in a ziplock bag or bowl and pour over half of the marinade. Toss to coat evenly, seal or cover, and refrigerate for 1 hour up to 8 hours. Reserve the remaining marinade for later use.
- Assemble the kebabs: Thread the steak, chopped green bell pepper, yellow bell pepper, and red onion onto flat metal skewers, spacing them out to allow heat circulation for even cooking.
- Apply marinade to vegetables: Drizzle the reserved marinade over the assembled kebabs, focusing on coating the vegetables thoroughly.
- Cook the kebabs: Preheat a griddle or barbecue until very hot. Place the skewers on the griddle and cook for 5-6 minutes, turning a couple of times during cooking. Halfway through, brush with 1 tbsp oil. Cook until steak reaches your preferred doneness, slightly rare to medium-well.
- Rest and garnish: Transfer the cooked kebabs to a warm serving tray and let rest for 2-3 minutes. Sprinkle with Maldon salt flakes and finely chopped parsley before serving.
Notes
- Use ribeye or sirloin steaks for best results as they remain tender and juicy with high heat quick cooking.
- Prefer flat metal skewers or soak wooden skewers in water for at least an hour to prevent burning.
- These kebabs can also be cooked on a barbecue, under a grill, or baked in an oven at 200°C (400°F) for about 10 minutes.
- Adjust chili flakes according to your heat preference or omit if you dislike spice.
