Backyard Beef & Veggie Skewers

Skewered meat over open flame is one of cooking’s oldest shared rituals, right at home on a backyard grill. These beef and veggie skewers soak sirloin in a smoky-sweet soy-Worcestershire glaze, then thread it with colorful peppers, onion, and zucchini for easy, shareable dinner.

Serves 4 · 25 min prep · 14 min cook

Estimate for one serving

• 420 cal
• 36g protein
• 14g carbs
• 24g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill. Cut steak into even 1 1/4-inch cubes and chop peppers, onion, and zucchini into similar-size pieces so everything cooks evenly.
2. 2In a large bowl, whisk olive oil, soy sauce, Worcestershire, minced garlic, smoked paprika, brown sugar, salt, and black pepper. Add steak cubes and toss to coat; marinate 20–45 minutes at room temperature (or up to 4 hours chilled). Toss the cut vegetables lightly with a spoonful of the same marinade or a drizzle of oil and pinch of salt.
3. 3Thread beef and vegetables onto skewers, alternating colors—steak, pepper, onion, zucchini—leaving a tiny gap between pieces for heat circulation. Do not pack tightly or the centers will steam instead of char.
4. 4Preheat grill to medium-high (about 425°F) and clean and oil the grates. Place skewers over direct heat and grill 3–4 minutes per side, turning a quarter turn each time, for a total of 10–14 minutes until beef is medium-rare to medium (130–140°F) and veggies are tender-crisp with charred edges.
5. 5For indoor weather, arrange skewers on a foil-lined sheet pan and broil 4–5 inches from the element, turning once, 8–12 minutes total until browned and cooked through.
6. 6Rest skewers on a platter 3–4 minutes. Sprinkle with chopped parsley and an optional squeeze of lemon or extra flaky salt.
7. 7Serve family-style on a big board with a cool creamy dip (ranch, chimichurri, or garlic yogurt) and warm flatbreads so guests can slide meat and veggies off the sticks.
8. 8Make-ahead tip: cube and marinate the beef and prep veggies the morning of; assemble skewers up to 2 hours before grilling and keep chilled.