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beef and veggie kabobs on a white platter

Italian Marinated Steak and Vegetable Kabobs

Kate Shungu
These easy kabobs are packed with flavor, and they're perfect for your next cookout.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 8 hrs 40 mins
Course Entree
Cuisine Italian
Servings 6 servings
Calories 825 kcal

Equipment

  • Wooden or metal skewers

Ingredients
  

For the kabobs:

  • 3 lbs top sirloin steak
  • 16 oz baby bella mushrooms
  • 2 bell peppers
  • 1 bunch asparagus
  • 1⅓ cups Italian vinaigrette, store bought or use the recipe below
  • 2 teaspoons sea salt
  • 12 oz wild rice (I used 2 boxes of Uncle Ben's long grain and wild rice)

For the vinaigrette:

  • ¼ cup red wine vinegar
  • ¼ cup lemon juice
  • cup olive oil
  • 1 teaspoon granulated sugar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 1 teaspoon sea salt

Instructions
 

For the vinaigrette:

  • In a jar with a tight-fitting lid, combine the Italian vinaigrette ingredients. Screw the lid on and shake vigorously until the vinaigrette ingredients are combined.

For the kabobs:

  • Cut the sirloin steak into 1-inch cubes. Place in a bowl or a container with a lid, and pour half of the Italian vinaigrette over the top. Stir to coat the steak. Cover and place in the refrigerator for up to 24 hours.
  • Two hours before you’d like to serve the meal, slice the mushrooms in half. Cut the peppers into 1-inch cubes. Cut the ends off of the asparagus, and cut the asparagus into 2–3 inch segments.
  • Place in a bowl or a container with a lid, and pour the remaining Italian vinaigrette over the top. Stir to coat the vegetables. Cover and place in the refrigerator.
  • 30–40 minutes before you’d like to serve the meal, heat a grill to medium high heat (or before that if you’re using charcoal).
  • Cook the wild rice according to package instructions.
  • Remove the steak and vegetables from the refrigerator. Thread the steak and vegetables onto skewers. I threaded them onto separate skewers since the cooking time is slightly different.
  • Sprinkle 1½ teaspoons of kosher salt over the kabobs. Using grilling tongs to keep your hands away from the heat, brush the grill with a paper towel soaked in a little canola oil to make the surface non-stick.
  • Place the vegetable skewers on the grill and grill for 4–5 minutes per side (flipping once), or until tender and charred in places.
  • Place the steak skewers on the grill and grill for 3–4 minutes per side (flipping once) for medium, or until your desired doneness is reached.
  • When the rice is done cooking, fluff it with a fork and transfer to a serving platter. Place the grilled steak and vegetable skewers on top. Serve immediately.  

Notes

If you prefer, use a store-bought Italian vinaigrette instead of making the one in this recipe. A non-fat dressing is not recommended. 

Nutrition

Calories: 825kcalCarbohydrates: 56gProtein: 63gFat: 39gSaturated Fat: 7gCholesterol: 134mgSodium: 1594mgPotassium: 1661mgFiber: 6gSugar: 10gVitamin A: 1830IUVitamin C: 59mgCalcium: 102mgIron: 7mg
Keyword marinated kabobs, steak kabobs, vegetable kabobs
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