Steak Kabobs with Lemon Curry Marinade

Steak Kabobs with Lemon Curry Marinade

These steak kabobs start with a lively beef kabab marinade that includes lemon juice and curry powder. The end result is an incredibly flavored grilled steak recipe for your Summer menu lineup. An easy recipe that your family will love and devour.

Course Main Course Beef

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

overnight marinade 1

Servings

Calories 520kcal

Author Lea Ann Brown

Equipment

Metal Skewers
Gallon Sealable Plastic Bag

Ingredients

½ pound Top Sirloin Steak cubed
⅓ cup olive oil or vegetable oil
¼ cup beef broth
¼ cup lemon juice
1 clove garlic minced
1 teaspoon curry powder
1 teaspoon salt
2 leaves bay
8 whole peppercorns
1 orange bell pepper cubed
6 green onions green ends cut

Instructions

Cut beef into good sized, bite-sized pieces.
In a large plastic zip lock bag, place beef and all of the marinade ingredients. Seal the bag, pushing out the air and then squish good with your hands to mix ingredients. Let set overnight in the refrigerator. Reserve ¼ cup marinade to baste while cooking.
Slice bell peppers to match the size of the beef and cut off the green tips of the white onions.
Remove beef from marinade. Skewer beef, peppers and onion and grill 4 - 5 minutes, turning and basting with reserved marinade until beef is done.

Notes

Tips for Success:

Cut steak cubes as uniform in size as possible. That will insure even cooking.
If using wooden skewers make sure you soak them in water for 2 hours to prevent them from burning on the grill.
When preparing the bell pepper, remove the seeds and cut away the large veins. You'll have a cleaner bell pepper flavor.
Try to marinate these beef kabob for the time recommended, 24 hours. If you need a quick fix, marinade for at least 3 hours.

Nutrition