Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
Flavorful and tender shish kabobs are the perfect easy summertime meal. Lean steak is marinated and then skewered with bell peppers and onions before grilling. Paired with a classic potato salad, you’ll have an easy dinner everyone will love!
This post has been sponsored by Reser’s Deli Salads. All thoughts and opinions are my own. Pick up your ingredients at Jewel-Osco and get ready to eat!
MORE FAVORITES
Grilled Tilapia | Grilled Chicken Breast | Salmon Foil Packet
Winter seemed to last forever this year — it hailed and snowed into April at our house even! Then we had weeks of stay-at-home. So now that warm weather has arrived, we are taking full advantage!
Summer evenings at our house are often spent in the backyard, enjoying dinner fresh off the grill.
I love how easy our summer meals are and the long evenings we spend together enjoying them as a family.
Another perk of summer eats: meat off the grill paired with simple, classic sides picked up from Jewel-Osco during our weekly shopping trip.
Reser’s Deli Salads are ready to serve and absolutely delicious. I love their Original Potato Salad, Macaroni Salad, and Deviled Egg Potato Salad. They are the perfect simple side to share with family during your backyard dinners.
I LOVE how easy they are. I’m able to spend more time having fun with my guys instead of worrying about making our meal. My youngest cannot get enough of the macaroni salad and we’re all big fans of the potato salad.
These family favorites are perfect for a weeknight dinner or when you’re grilling out with friends. Just look for the red lid at your local grocery store! Be sure to check out the savings on the mobile app as well
Shish Kabob Ingredients
You’ll need…
For the kabobs:
- 2 pounds lean steak, cut into 1-inch pieces
- 3 varied colored bell peppers, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Salt and pepper to taste
- Skewers, wood or metal
PRO TIP: Be sure to cut the meat and veggies the same size so they grill evenly.
For the marinade:
- ¼ cup soy sauce
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- 2 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
INGREDIENTS
STEAK: You can use sirloin, beef tenderloin, New York Strip or ribeye.
VEGGIES: Bell peppers are an easy favorite, but you could also add squash, zucchini, mushrooms, cherry tomatoes, or even chunks of pineapple to your skewers.
How to Make Shish Kabobs
STEP ONE: Mix the marinade ingredients together in a small bowl or a Ziploc freezer bag. Remove ¼ cup of the marinade to use later on the vegetables when ready to grill.
STEP TWO: Add the meat pieces to the marinade (whether in bag or bowl) and marinade for one hour or up to 24 hours.
PRO TIP: For the yummiest flavor, marinate the meat for 24 hours. Less time works as well, but the more time you marinate for, the better it will taste.
STEP THREE: Preheat the grill to high heat.
STEP FOUR: Place the reserved ¼ cup of marinade in a large bowl. Add the pepper and onion pieces and season with salt and pepper to taste. Stir to mix well.
STEP FIVE: Thread your skewers with the meat, peppers, and onions alternating down the skewer.
PRO TIP: If using wooden skewers make sure to soak them in water before using for grilling.
STEP SIX: Place the kabobs directly over the heat on the grill and reduce the heat to medium-high.
STEP SEVEN: Grill for 8-10 minutes turning the skewers every 2-3 minutes until the meat is cooked to the desired doneness and the vegetables have a slight char around the edges.
STEP EIGHT: Remove from the grill and serve.
Pair with your favorite Reser’s Deli Salad for a simple, delicious meal that everyone will love!
MORE GRILL FAVORITES
Philly Cheesesteak Sliders | Grilled Corn on the Cob
Buffalo Chicken Sliders | Ham and Cheese Sliders
Shish Kabobs
Ingredients
For the steak:
- 2 pounds lean steak sirloin, beef tenderloin, New York Strip or ribeye, cut into 1 inch pieces
- 3 varied colored bell peppers cut into 1 inch pieces
- 1 red onion cut into 1 inch pieces
- Salt and pepper to taste
For the marinade:
- ¼ cup soy sauce
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- 2 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
- Mix the marinade ingredients together in a small bowl or a Ziploc freezer bag. Remove ¼ cup of the marinade to use later on the vegetables when ready to grill.
- Add the meat pieces to the marinade (whether in bag or bowl) and marinade for one hour or up to 24 hours.
- Preheat the grill to high heat.
- Place the reserved ¼ cup of marinade in a large bowl. Add the pepper and onion pieces and season with salt and pepper to taste. Stir to mix well.
- Thread your skewers with the meat, peppers and onions alternating down the skewer.
- Place the kabobs directly over the heat on the grill and reduce the heat to medium-high.
- Grill for 8-10 minutes turning the skewers every 2-3 minutes until the meat is cooked to desired doneness (medium-rare to medium) and the vegetables have a slight char around the edges.
- Remove from the grill and serve.
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