Backyard Beef & Veggie Skewers

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1 1/2 lb sirloin steak, cut into 1 1/4-inch cubes
• 1 large red bell pepper, 1-inch chunks
• 1 large yellow bell pepper, 1-inch chunks
• 1 medium red onion, wedges
• 1 medium zucchini, thick half-moons
• 1/4 cup olive oil
• 3 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 metal or soaked wooden skewers
• 2 Tbsp chopped parsley

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn. Cut steak into even 1 1/4-inch cubes and pat dry; cut peppers, onion, and zucchini into similar-size pieces so everything cooks evenly.
2. 2In a large bowl whisk olive oil, soy sauce, Worcestershire, brown sugar, garlic powder, smoked paprika, salt, and pepper. Add steak cubes and toss to coat; let marinate 20–30 minutes at room temperature while you prep the grill.
3. 3Thread beef and vegetables onto skewers, alternating colors and leaving a tiny gap between pieces for heat circulation. Reserve any leftover marinade in the bowl for basting (do not reuse if it touched raw meat longer than 30 minutes without boiling).
4. 4Preheat grill to medium-high, about 425°F. Clean and oil the grates thoroughly. Place skewers on the hot grill and cook 3–4 minutes per side, turning a quarter-turn each time for even char, about 10–14 minutes total for medium-rare to medium beef.
5. 5Brush lightly with reserved marinade during the last 2 minutes only if you boiled it first for 1 minute; otherwise skip. Look for deep grill marks on the steak and lightly blistered, tender-crisp vegetables.
6. 6For indoor weather, preheat a grill pan or cast-iron griddle over medium-high and cook skewers in batches 3–4 minutes per side, finishing under a broiler 1–2 minutes if you want extra char.
7. 7Rest skewers on a platter 3–4 minutes so juices settle. Sprinkle with chopped parsley and flaky salt.
8. 8Serve family-style with a creamy dip or chimichurri on the side so guests can pull pieces off the sticks—perfect for backyard grazing with cold drinks.