How To Make Korean Steak Kabobs
A delicious Korean-inspired dish that’ll surely be a hit on your next barbecue party! These steak kabobs are incredibly tender and juicy packed with flavors.
Serves:
Ingredients
- 2lbsflank steak(or sirloin) cut into bite-sized pieces
- 3bell pepperslarge, cored and cut into bite-sized pieces
- 1red onionlarge, peeled and sliced into bite-sized pieces
- salt
- black pepperfreshly cracked
- toasted sesame seeds
For Sauce/Marinade:
- ½cupsoy sauce
- ¼cuprice wine vinegar
- 3tbsphoney
- 1tbsptoasted sesame oil
- 4clovesgarlicpeeled and minced (or pressed)
Equipments
-
Metal or Wooden Skewers
Instructions
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Whisk all the sauce ingredients together until combined. Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.
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Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated.
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Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.
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Once you’re ready to cook the skewers, heat grill to medium-high heat.
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Thread the skewers alternately with the marinated steak, peppers and onions.
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Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper.
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Grill the skewers for 2 to 3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness.
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Remove skewers from grill and let rest for 5 minutes.
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Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade).
Nutrition
- Calories: 514.75kcal
- Fat: 16.54g
- Saturated Fat: 5.77g
- Monounsaturated Fat: 6.26g
- Polyunsaturated Fat: 2.19g
- Carbohydrates: 28.93g
- Fiber: 4.27g
- Sugar: 13.15g
- Protein: 54.05g
- Cholesterol: 102.81mg
- Sodium: 14097.97mg
- Calcium: 162.29mg
- Potassium: 1811.88mg
- Iron: 6.71mg
- Vitamin A: 94.01µg
- Vitamin C: 78.20mg
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