ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steak-and-Vegetable Kebabs

Prep time 20 mins
Cook time 12 mins
Chill time 2 hrs, 20 mins
Yield Makes 4 servings
Make a meal on a skewer by grilling sirloin steak pieces with bell pepper, onion, and zucchini, then serving over salad greens. 



  • 1/2 cup dry sherry
  • 1/2 cup olive oil
  • 2 tablespoons grated orange rind
  • 1/2 cup fresh orange juice
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1/2 teaspoon dried crushed red pepper (optional)
  • 1 1/2 pounds rib-eye steak, cut into 1-inch cubes
  • 1 small red onion, cut into 1 1/2-inch pieces
  • 1 medium-size yellow bell pepper, cut into 1/2- to 3/4-inch pieces
  • 2 small zucchini, cut into 8 slices
  • Mixed salad greens

How to Make It

  1. Whisk together first 7 ingredients, and, if desired, crushed red pepper. Remove and reserve 3/4 cup marinade. Pour remaining marinade into a shallow dish or large zip-top plastic freezer bag; add steak. Cover or seal, and chill 2 hours. Add onion and next 2 ingredients; toss to coat, cover or seal, and chill 20 minutes.

  2. Remove steak and vegetables from marinade, discarding marinade. Thread steak and vegetables, separately, onto 6 to 8 (12-inch) metal skewers.

  3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes or until done. Serve over mixed salad greens with reserved 3/4 cup marinade.