Description
Juicy skirt steak kabobs threaded with colorful vegetables, perfect for summer barbecues or weeknight dinners.
Ingredients
- 1 lb skirt steak
- 2 bell peppers (any color), cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Skewers (wooden or metal)
Instructions
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Cut the skirt steak into bite-sized pieces and place them in a bowl.
- In a separate bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Pour this marinade over the steak pieces and toss to coat.
- Thread the steak, bell peppers, onion, and zucchini onto the skewers alternately.
- Preheat the grill over medium-high heat.
- Grill the kabobs for about 8-10 minutes, turning occasionally, until the steak is cooked to your desired doneness and the vegetables are tender.
- Remove from the grill, let rest for a few minutes, and serve warm.
Notes
Consider marinating the steak overnight for deeper flavor. You can also experiment with different vegetables and marinades for variety.
