Grilled Steak and Veggie Kabobs

The Fourth Of July has always been one of my all time favorite holidays! To me, it oozes summer fun! I have childhood memories of spending the weekend with family, swimming, eating, and laughing. I remember running around all day with cousins and watching the fireworks in complete awe. It was the most magical, fun and delicious day of the year! Nothing is better than a fun packed Fourth Of July holiday! One of the best parts is all food! I could snack on watermelon and bbq all day long! I know that the holiday season can be chaotic, so I made a make-ahead steak and veggie shish kabob recipe of you! It's a family favorite because you can personalize each skewer for individual taste!

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My favorite veggie combo is  green bell peppers, red bell peppers, red onion, zucchini and pineapple. Grilled veggies have quickly become one of my favorite foods! The sweet and smoky pineapple, juicy and crisp bell peppers, and tangy onions are simply a combination made in heaven! ​

We celebrated summer with a beach grill out! Kabobs were the perfect meal because I could make them ahead of time and simply grill them on the beach. It serves as an entire meal on one kabob, plus it’s packed with vegetables. It also makes for the easiest cleanup! Just throw away the wooden skewers when you are done, and you're good to go! Kabobs act as a great main dish on their own, and also go great with sides. I love pairing them with roasted potatoes, watermelon, and a fresh summer salad.

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This meal is going to be your new bbq go to! It’s easy, delicious, and a great on-the-go barbeque meal! I will forever think of summer when grilled this tender and sweet steak and veggie kabobs!

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For a complete summer bbq menu
Healthy Popsicles
​Pina Colada
Summer Salad

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Grilled Steak and Veggie Kabobs

prep time: 30 minutes

Total time: 2 hours

Yields 10 skewers

Ingredients:

• 2 pounds of sirloin steak
• 1 red bell pepper
• 1 green bell pepper
• 1 zucchini
• 2 cups of fresh pineapple
• 1 small red onion

Marinade:

• 2 Tbs. olive oil
• 2 Tbs. soy sauce (or coconut aminos)
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1 tsp black pepper

Directions:

1. Chop the green pepper, red pepper, pineapple and red onion into 1 inch pieces. Slice the zucchini into rounds and then cut in half. Dice the sirloin steak into 1 inch cubes, resulting in 12-13 pieces of steak. 
2. In a plastic bag or large bowl combine all of the ingredients. In a small bowl combine olive oil, soy sauce, minced garlic, sea salt and pepper. Pour over the steak and veggies and coat all of the pieces evenly. Cover and place in the fridge to marinate 1-2 hours. In you are in a hurry, you can skip the marinating process and just coat the steak and veggies in the mixture.
3. If using wooden skewers, soak in water for 20 minutes to prevent from splintering under heat. Once the skewers have been soaked begin assembling the shish kabobs. Alternate between ingredients on the skewer: green pepper, red pepper, onion. pineapple, zucchini, steak, repeat. Do this until the ingredients are gone, yielding 10-11 skewers. 
4. Heat the grill to medium high heat. Once the grill in hot, place the skewers on the grill. Cook for 3-4 minutes each side , or until the steak is cooked medium rare. The veggies should be cooked all the way through and the steak should have a warm pink center. Repeat until all the kabobs are cooked. Enjoy!