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Steak-and-Vegetable Kebabs

Make a meal on a skewer by grilling sirloin steak pieces with bell pepper, onion, and zucchini, then serving over salad greens.



Southern Living OCTOBER 2004

  • Yield: Makes 4 servings
  • Cook time: 12 Minutes
  • Prep time: 20 Minutes
  • Chill: 2 Hours, 20 Minutes


  • 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


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.

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

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.


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Steak-and-Vegetable Kebabs Recipe