Steak Kebabs with Veggies
Marinating London Broil makes it extra tender. We are getting the grill going and making the perfect summer dinner… steak and veggie kebabs. Adding mushrooms, peppers, tomatoes and onions to the steak makes it an entire meal on a stick!
For this delicious kebab recipe you will need, 2 lbs. London Broil, cut into 1-inch pieces, 1/4 cup soy sauce, 3 tbsp brown sugar, 3 tbsp white vinegar, 1 tsp seasoned salt, divided, 1 tsp freshly ground black pepper, divided, 1 tsp garlic powder, divided, 4 oz lemon-lime soda, 1 green pepper cut into 1-inch pieces, 1 pint cherry tomatoes, 1 (8 oz) carton whole mushrooms, stems removed, 1 onion, cut into 1-inch pieces, 2 tbsp olive oil, 1 tsp Italian Seasoning, and skewers.
In a medium bowl, mix soy sauce, brown sugar, vinegar, garlic powder, 1/2 tsp seasoned salt, 1/2 tsp pepper, 1 tsp pepper, 1/2 tsp garlic powder and soda. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with remaining marinade, and seal. Refrigerate for 8 hours, or overnight. Preheat grill for medium-high heat. Threat steak, peppers, tomatoes, mushrooms, and onions onto skewers in an alternating fashion. Reserve marinade. Lightly oil the grill grate. Cook Kebabs on the preparing grill for 10-15 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
Watch how to make Steak Kebabs with Veggies on YouTube.
Steak Kebabs with Veggies
Equipment
- Grill
- Skewers (metal or wooden)
Ingredients
- 2 lbs London Broil cut into 1-inch pieces
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 3 tbsp white vinegar
- 1 tsp seasoned salt divided
- t tsp freshly ground black pepper divided
- 1 tsp garlic powder divided
- 4 oz lemon-lime soda
- 1 green pepper cut into 1-inch pieces
- 1 pint cherry tomatoes
- 8 oz carton whole mushrooms stems removed
- 1 onion cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- In a medium bowl, mix soy sauce, brown sugar, vinegar, garlic powder, ½ tsp. seasoned salt, 1/2 tsp. pepper, ½ tsp. garlic powder and soda.
- Reserve about 1/2 cup of this marinade for basting.
- Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
- Preheat grill for medium-high heat. Thread steak, peppers, tomatoes, mushrooms and onions onto skewers in an alternating fashion. Discard marinade.
- Lightly oil the grill grate. Cook kabobs on the prepared grill for 10-15 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
