I have made a discovery. Quite by accident, I stumbled across Kinder’s seasonings and rubs a few months ago and now I am, as my 8 year likes to say, totally obsessed. So today I wanted to share the recipe for steak kabobs that we’ve been making a lot that features one of my favorite flavors, the Cali’s Blackened Rub. I also really like the Red Garlic Seasoning for this, but it’s a little harder to find so I go back and forth between whichever one I have handy.
In fact, one of the reasons I tried the Cali’s rub is because I reached out to Kinder’s to let them know how much I love their products, and they were kind enough to send me a box of a few different products to experiment with! I’ve used the ones they sent me a few different ways, but these steak kabobs are my favorite to far.
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You should know that we are big fans of grilling around here. For years we had a tiny little grill that was kind of difficult to use, until one day it broke and we replaced it with a ‘real’ grill. We got this Weber grill and never looked back. We’ve discovered a whole new world of grilled foods that we never knew we liked! We’ve experimented a lot with different meats and veggies, and recently a love of steak kabobs was born.
The cool thing about steak kabobs is that you can mix them up with different ingredients to fit your mood. This recipe is a basic one with just steak, peppers, and onions, but you can substitute or add in mushrooms, cherry tomatoes, squash, zucchini, or even pineapple. There are so many options!
There are basically four steps to making steak kabobs and they are very simple. Marinate the steak, cut the veggies, assemble the kabobs, and grill them. I use sirloin steak for kabobs because once it soaks in the marinade it becomes nice and tender so there’s no reason to waste your grocery budget on a more expensive cut of meat for this recipe.
One note about prepping your steak and veggies: don’t get too stressed about cutting it all the same size. In fact, don’t stress about it at all. I try to cut the steak in roughly 1-1.5 inch squarish shapes, and don’t worry about uniformity or aesthetics. As long as it tastes yummy, you are good!
Also keep this in mind as you consider how you like your steak cooked and adjust this recipe accordingly. My family generally likes something in the medium range, so that is what this recipe is geared towards. If you want your meat cooked more thoroughly, add a minute or two on each side. Since the pieces will not be cut with perfect uniformity be aware that there may be some variation in doneness between bites.
Aside from a grill and your run-of-the-mill kitchen tools like mixing bowls and a cutting board, you will need skewers to cook the meat and veggies on. You have two options for this: metal or wood. If you use wood, you will need to soak them in water thoroughly before grilling because dry kabob skewers are basically kindling and will disintegrate as you cook. For this reason, and because they are reusable, I prefer metal kabob skewers. They are really affordable, and just make the process a whole lot easier.
- 1.25 lbs sirloin steak
- 2 tbsp bourbon
- 1.5 tbsp olive oil, divided
- 1 tbsp Cali's Blackened Rub
- 1/4 tsp salt
- 2 medium bell peppers
- 1 large onion
- salt and ground pepper to taste
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Cut the sirloin steak into cubes (about 1 to 1.5 inches across). Stir together bourbon, 1 tbsp olive oil, rub and salt, then pour over steak cubes and toss to coat. Marinate in the refrigerator for at least an hour, up to overnight.
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In the meantime, cut onion and bell peppers into chunks and toss with remaining olive oil and salt and pepper.
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Preheat grill to about 450° while you assemble the kabobs. To assemble, place one piece of meat on the skewer, followed by pepper and onion chunks and repeat 3-4 times. You should have enough ingredients to fill about 4-6 skewers, depending on how much you put on each one.
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Place the skewers on the grill and cook for about 4 minutes, keeping the grill temperature between 450 and 500°. Flip and cook for another 4 minutes. This grilling time will result in medium to medium-well steak. There will be some variation between steak pieces since the size of the pieces will not be exactly uniform.
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Remove from grill and allow kabobs to rest for 3 minutes before serving. Leftovers can be stored in the refrigerator for up to a week.