- The night before mix the marinade ingredients in a medium sized bowl. Cut meat into chunks and place inside a gallon sized ziploc bag. Pour marinade on top and cover evenly. Place in fridge and marinade for 24 hours. *You will still have good flavor with at least 4 hours of marinating, but the longer the better. You can even let them marinade up to 48 hours.*
- To prepare the kabobs, place wooden kabob sticks in a shallow pan of water (I use a glass casserole pan). Allow them to soak for 30-60 minutes. This helps to prevent the sticks from burning and falling apart while on the grill.
- Cut vegetables into 1-2 inch cubes. Keep in mind that they will shrink some when cooking. Place the meat and veggies on the kabob sticks. Make sure that you leave a little bit of space between each item (meat chunk or veggie) so that it can cook evenly. When putting the veggies on the kabob stick, try to make sure the stick is in the center of the veggie so it doesn’t fall off while cooking.
- Put the grill on medium to medium high heat. Place kabobs on grill and cook 5-6 minutes per side. Use tongs to carefully flip kabobs over to cook other side.
Note: you can use this same recipe with chicken breast, or tofu for a vegan option (which is why we also labeled this recipe as vegetarian).
Appx Nutritional Information:
(this will vary widely depending on vegetables and meat used):
Serving Size: 2 kabobs (appx 4oz of meat)
Servings per Recipe: 6
1 Tbsp olive oil
1/2 cup red wine vinegar
1 cup low sodium soy sauce
1/2 Tbsp paprika
1 Tbsp black pepper
1 Tbsp garlic powder
1.5lb top sirloin, cut into 1-2 inch chunks and fat trimmed
Vegetables of choice, cut into 1-2inch squares (we like using peppers, onions, mushrooms, cherry tomatoes, and sometimes pineapple chunks)
10-15 kabob wooden sticks
I hope you enjoy the recipe!
PS – If you like this recipe, you might really like my cookbook “Cook Smarter, Not Harder” that is full of my very best (and easy to make) healthy recipes. Hope you will check it out!