Steak Kabobs

5 from 3 votes
5 Comments

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These Steak Kabobs with veggies and Avocado Sauce are slightly spicy but the cool flavor of the avocado sauce balances it out nicely. Perfect for summer grilling!

Steak Kabobs

I love these steak skewers with avocado sauce. They are slightly spicy, but the cool flavor of the avocado sauce balances it out nicely. Remember to let your bamboo/wooden skewers soak for at LEAST 30 minutes before threading the beef on.

Best Vegetables to Add

When it comes to grilling, there are plenty of veggies you can throw on the barbecue to really enhance the flavor of the meat. Peppers, whether red, yellow, orange or green, add delightful color to the Steak Kabob. You can use all three if you like because each bell pepper has such unique flavor. Since a lot of grilling takes place in summer, don’t forget about those delicious summer squash and zucchini. Slice them into circles or elongated strips, either way they work well on a skewer stick. Onions, mushrooms, chunks of corn on the cob, pieces of asparagus, you can try pretty much anything on a Steak Kabob.

More Grilling Ideas

Grilling is such a great way to cook in the summer. Hey, anything to avoid heating up the house! Go ahead and give some of these other great grilling recipes a try.

How To Make Steak Kabobs with Avocado Sauce

Steak Skewers with Avocado Sauce

5 from 3 votes
These Steak and Veggie Skewers with Avocado Sauce are slightly spicy but the cool flavor of the avocado sauce balances it out nicely. Perfect for Summer grilling!
Prep Time 15 mins
Cook Time 12 mins
Marinating 4 hrs 30 mins
Total Time 4 hrs 57 mins
Course Dinner, Main Course
Cuisine American
Servings 12

Equipment

  • Outdoor Barbecue Grill

Ingredients

For the Veggies

  • 1 onion cut into large pieces
  • 1 red pepper cut into large pieces
  • 1 yellow summer squash cut into large pieces
  • 1 zucchini cut into large pieces
  • 8 mushrooms cut in half

For the Steak

Avocado Sauce

Instructions

For the Veggies

  • Combine all marinade ingredients and pour over cut veggies: 1/2 c. olive oil, 1/4 c. balsamic vinegar, 1/4 c. onion minced, 1 Tbsp. fresh basil chopped, 1 tsp. minced garlic, 1/2 tsp. kosher salt, 1/4 tsp. black pepper
  • Combine all marinade ingredients and pour over cut veggies. Seal tightly in a Ziploc bag with the air pressed out of it as much as possible. Refrigerate for at least 4 hours. Thread vegetables on skewers and grill until veggies are hot and cooked through (to desired doneness).

For the Steak

  • In large bowl combine oil, granulated garlic and onion, oregano, pepper, and the ½ teaspoon salt, red pepper flakes (optional) and jalapeno (optional); set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.
  • Thread meat on skewers, leaving ¼ inch between pieces. Grill 10 to 12 minutes for medium rare (145-degrees), turning to brown evenly. Serve steaks with avocado sauce and grilled veggie skewers.

Avocado Sauce

  • In a food processor combine avocado, cucumber, cilantro, sour cream, lime juice, 1 tablespoon water, the 1 teaspoon salt, and cumin. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.

Nutrition Information

Calories: 274kcalCarbohydrates: 10gProtein: 28gFat: 14gSaturated Fat: 3gCholesterol: 69mgSodium: 336mgPotassium: 773mgFiber: 3gSugar: 4gVitamin A: 1170IUVitamin C: 26.6mgCalcium: 67mgIron: 3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    My mouth is watering!! I am so excited for nice weather & grilling all the things!! These are so juicy & tasty!! I love that avocado sauce!

  2. The instructions are say add onion to the marinade, but it isn't on the ingredient list. Is is green onion? Thanks for the recipe!