I’m officially declaring it summer with these kabobs! I know, I’m like a week or two early, but these flavors just scream summer!
This recipe is super simple, packed with bold ingredients, and fun to make! Jen and I had so much fun coming up with the perfect dish for your backyard BBQ.
Oh, and this sauce? Dressing, vinaigrette, call it what you will…It’s UH-amazing! So light and fresh, it’s perfect for slathering over these bobs.
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Ingredients
- 2 pounds sirloin steak (cut into 1 inch cubes)
- 1 1/2 cups reduced sodium soy sauce (use Tamari for gluten free)
- 3 cloves garlic (minced)
- 1 teaspoon fresh minced ginger
- 1 1/2 teaspoons sesame oil
For the Basil Scallion Vinaigrette
- 1/2 cup basil (tightly packed)
- 1/2 cup chopped cilantro
- 2 scallions (roughly chopped)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 cup olive oil
Instructions
- 1) Add the cubed steak to a bowl. Pour the soy sauce, garlic, ginger, and sesame oil on top and toss well to combine. Cover and marinate in the fridge for 1-3 hours.
- 2) Meanwhile, make the vinaigrette by adding the basil, cilantro, scallions, apple cider vinegar, salt and olive oil to a blender. Blend for 30 seconds until well combined. Set aside or store in the fridge.
- 3) Preheat grill while you assemble the skewers. Add about 3 pieces of meat to each skewer. Grill for 3-4 minutes then flip and cook another 3-4 minutes. Serve immediately with vinaigrette.
Notes
*You can use metal or wooden skewers. If you use wooden ones, soak them in water for 30-60 minutes prior to putting on the grill so they don’t burn.
Swoon.
Julie Evink
Love me some steak kebabs! These look amazing for this summer! Totally trying them. My husband will be a happen man!
Christine Foley
May I make the vinaigrette a day ahead?
Life is but a Dish
For sure!