Asian Steak Kabobs

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Grilled Asian Steak Kabobs with top sirloin steak and colorful vegetables are summertime entertaining perfection. My favorite part of grilling vegetables is seriously the colors.

Asian Steak Kabobs

Grilled Steak Kabobs

Kabob making ebbs and flows in our household. (Pssst: try our chicken.) I seem to get on a kick and kabob literally everything I can and then swing the other way. My kids love when I am in kabob mode as it is an entire meal on a stick, and let’s face it, it is more fun to eat that way.

These Asian Steak Kabobs are loaded with flavor from the simplest of marinades: you’ll just need a splash of soy sauce, a drizzle of honey, and a spoonful of chili paste.

I totally get that the challenge of kabobs is getting all the items done at the same time. It took me some trial and error to perfect this!

Some people separate their meat on one kabob and vegetables on a different skewer to make this easier. However, I love the rainbow of colors and flavors of alternating them on one kabob.

Beef Kabobs with Vegetables

Kabob Grilling Tips

The key to these kabobs being done at the same time is the size of your pieces. Vegetables that are 1-inch in size are perfect. The edges will get just a kiss of char and be tender-crisp.

When making Grilled Steak Kabobs cut the steak into approximately 1-inch cubes. At this size, it makes marinating quick and easy, 30 minutes tops is all it needs. The size also makes grilling very fast and easy.

When using wooden skewers, it’s recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

Beef Kabobs with an Asian Sauce

How Long To Grill Beef Kabobs

Grilling is not a set-it-and-forget-it method. You will want to stay close by the grill to get the perfect char on your vegetables and have your steak hit a perfect medium-rare or medium doneness.

If your grill is on medium-high it should take just 12-14 minutes. You will want to make sure you start with a hot grill and turn your skewers 2-3 times during grilling.

Extra grilled vegetables are a must at my house. When you have the grill on go ahead a grill some extra bell peppers and make vegetable quesadillas for a snack. Or get a start on breakfast by grilling up asparagus and plan ahead for a filling breakfast frittata.

Asian Beef Skewers

Steak Kabob Recipe

  1. Place the chunks of beef into a medium size bowl. Stir together the soy sauce, honey, and chili paste. Set aside 1/4 cup of the sauce and pour the remaining sauce over the beef. Stir to coat well. Let the meat marinate for 20-30 minutes.
  2. On wooden or metal skewers, alternately thread the onion, peppers and steak. Brush the vegetables with the reserved sauce.
  3. Grill the kabobs over medium-high heat 12 to 14 minutes or until the steak reaches desired doneness, basting the sides with any remaining sauce as you turn the skewers.
Beef Kabobs with Vegetables

Asian Steak Kabobs

Asian steak kabobs with cubed top sirloin steak and colorful vegetables are summertime entertaining perfection.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins

Ingredients 

  • 1 pound top sirloin steaks cut into 1-inch cubes
  • cup low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon chili paste
  • ½ red onion cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces

Instructions

  • Place the chunks of beef into a medium size bowl. Stir together the soy sauce, honey, and chili paste. Set aside 1/4 cup of the sauce and pour the remaining sauce over the beef. Stir to coat well. Let the meat marinate for 20-30 minutes.
  • On wooden or metal skewers, alternately thread the onion, peppers and steak. Brush the vegetables with the reserved sauce.
  • Grill the kabobs over medium-high heat 12 to 14 minutes or until the steak reaches desired doneness, basting the sides with any remaining sauce as you turn the skewers.

Notes

When using wooden skewers, it’s recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.

Nutrition

Calories: 978kcal · Carbohydrates: 87g · Protein: 112g · Fat: 22g · Saturated Fat: 8g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 9g · Cholesterol: 277mg · Sodium: 3337mg · Potassium: 2734mg · Fiber: 7g · Sugar: 64g · Vitamin A: 4437IU · Vitamin C: 473mg · Calcium: 205mg · Iron: 11mg
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Asian Steak Kabobs with Peppers and Onions

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