Sizzling Grilled Steak and Asparagus Kabobs Recipe for Summer

Succulent grilled steak and asparagus kabobs dance with vibrant flavors that promise an unforgettable meal.

Summer barbecues call for something special beyond ordinary fare.

Marinated chunks of tender beef intermingle with crisp green asparagus spears on elegant skewers.

Herbs and spices whisper complex notes across each perfectly charred bite.

Outdoor cooking becomes an art form when you masterfully thread these ingredients together.

Quick preparation meets stunning presentation in this simple yet impressive dish.

Savor every moment and let these kabobs become your new weekend grilling sensation.

Ingredients For Steak And Asparagus Kabobs

• Steak: Tender, flavorful meat for the main protein.

• Asparagus: Fresh, green vegetable with crisp texture.
• Red Bell Pepper: Sweet and colorful vegetable.
• Red Onion: Sharp and aromatic vegetable.

• Olive Oil, Soy Sauce, Worcestershire Sauce: Adds rich, savory flavor.
• Garlic: Provides intense, aromatic taste.
• Dijon Mustard: Brings tangy and slightly spicy notes.
• Honey or Maple Syrup: Adds subtle sweetness.
• Salt, Black Pepper: Enhances overall seasoning.

• Fresh Herbs (Parsley or Cilantro): Adds bright, fresh finish.

How To Cook Steak And Asparagus Kabobs

Step 1: Create Flavor Blast

• Olive oil
• Minced garlic
• Soy sauce
• Worcestershire sauce
• Dijon mustard
• Honey
• Salt
• Black pepper

Blend these ingredients in a bowl until they’re perfectly mixed and ready to infuse deliciousness.

Step 2: Prep the Protein

Cube the steak into bite-sized pieces and pour half the marinade over them.

Massage the marinade into every nook and cranny of the meat.

Tuck the steak into the refrigerator for a flavor-boosting bath between 30 minutes to 4 hours.

Step 3: Chop Veggie Companions

Trim and slice asparagus into 2-inch segments.

Chop red bell peppers and red onions into 1-inch chunks.

These colorful veggies will add crunch and sweetness to your skewers.

Step 4: Build Flavor Towers

Soak wooden skewers in water to prevent burning.

Start threading your skewers by alternating steak cubes with asparagus, bell peppers, and onions.

Create a colorful pattern that promises maximum taste in every bite.

Step 5: Fire Up the Grill

Preheat grill to medium-high heat.

Brush skewers with remaining marinade.

Place skewers on the grill, turning occasionally to ensure even cooking and beautiful char marks.

Step 6: Serve and Celebrate

Grill for 8-10 minutes until steak reaches desired doneness and vegetables are tender with slight char.

Remove from grill and let rest briefly.

Sprinkle with fresh herbs like parsley or cilantro for an extra flavor punch.

Serve immediately and watch everyone dive in!

Tips For Steak And Asparagus Kabobs

• Use a resealable bag for even coating and easy cleanup, allowing the steak to soak up maximum flavor without mess.
• Soak wooden skewers in water for 30 minutes before grilling to stop them from charring or catching fire during cooking.
• Check meat temperature with a meat thermometer – 135°F for medium-rare, 145°F for medium, ensuring juicy and perfectly cooked steak every time.
• Cut vegetables into uniform sizes so they cook evenly and look beautiful on the kabob, creating a balanced and visually appealing dish.
• Sprinkle fresh chopped herbs like parsley or cilantro just before serving to add brightness and a fresh pop of color to your grilled kabobs.

Storing Steak And Asparagus Kabobs

• Transfer leftover kabobs to an airtight container, seal tightly, and store in the refrigerator for up to 3-4 days. Keep skewers intact or remove ingredients for easier storage.
• Wrap individual kabobs in plastic wrap, place in a freezer-safe container or ziplock bag, and freeze for up to 2 months. Ensure all air is removed to prevent freezer burn.
• Place kabobs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Avoid overcooking to prevent meat from becoming tough.
• Preheat oven to 350°F, arrange kabobs on a baking sheet, cover with foil, and warm for 10-15 minutes. Uncover during the last 2-3 minutes to restore slight char and crispiness.

Sides For Steak And Asparagus Kabobs

• Discover Perfect Pairings for Grilled Steak and Asparagus Kabobs
• Savor Red Wine Complement: Choose a bold Cabernet Sauvignon or Malbec with robust tannins that match the grilled steak's rich flavor and stand up to its charred intensity.
• Elevate with Zesty Side Salad: Prepare a crisp mixed green salad featuring arugula, cherry tomatoes, and a light lemon vinaigrette to cut through the meat's richness and provide refreshing contrast.
• Create Herbed Quinoa Base: Cook quinoa with fresh herbs like parsley and thyme, adding a nutty background that complements the kabob's smoky grilled profile and provides a nutritious foundation.
• Enhance with Garlic Aioli: Whip up a quick garlic aioli using mayonnaise, minced garlic, lemon juice, and chopped herbs as a creamy dipping sauce that adds tangy brightness to the kabobs.

Kabob Flavor Versions To Try

• Vegetarian Kabobs: Replace steak with firm tofu or tempeh cubes, marinated in the same sauce for a plant-based protein alternative.
• Gluten-Free Option: Swap soy sauce with tamari or coconut aminos to maintain flavor while ensuring gluten-free compliance.
• Low-Carb Herb Kabobs: Substitute honey or maple syrup with a sugar-free sweetener like stevia, and add extra herbs like rosemary or thyme for enhanced taste profile.
• Mediterranean Style: Use lamb cubes instead of beef, and include zucchini and cherry tomatoes alongside asparagus for a Mediterranean-inspired kabob variation.

FAQs

• How long should I marinate the steak for the best flavor?

Marinate the steak for at least 30 minutes, but no more than 4 hours. This allows the meat to absorb the flavors without becoming too tough or breaking down the protein structure.

• Can I use a different type of meat for these kabobs?

Absolutely! Chicken, lamb, or pork work great as alternatives to beef. Just adjust cooking times accordingly to ensure the meat is fully cooked.

• What if I don't have a grill?

No problem! You can cook these kabobs on a grill pan, broil them in the oven, or even use an indoor electric grill. The key is to get a nice char and cook the meat to your desired doneness.

• How do I know when the steak is cooked to my liking?

Use a meat thermometer for accuracy. For medium-rare, aim for 135°F, medium 145°F, and well-done 160°F. Let the kabobs rest for a few minutes after cooking to allow the juices to redistribute.

Why You’ll Love Steak And Asparagus Kabobs

• Packed with a mouthwatering marinade that combines tangy Worcestershire sauce, sweet honey, and zesty Dijon mustard, these kabobs deliver an explosion of taste in every single bite.
• Perfect for busy weeknights or spontaneous outdoor gatherings, these kabobs require minimal preparation and cook rapidly on the grill, making them a hassle-free meal solution.
• Combining lean steak with nutritious vegetables like asparagus and bell peppers, this recipe offers a balanced, nutrient-rich dish that satisfies hunger and supports wellness goals.
• Ideal for backyard barbecues, summer parties, or casual family dinners, these colorful kabobs impress guests with their professional-looking presentation and delicious flavor profile.

Grilled Steak and Asparagus Kabobs Recipe

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4.6 from 35 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Sizzling Grilled Steak and Asparagus Kabobs bring summer’s finest flavors to your plate with Mediterranean-inspired zest. Succulent beef chunks and tender asparagus spears promise a quick, elegant meal you’ll savor from first bite to last.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 lb (450g) sirloin steak, cut into 1-inch cubes

Vegetables:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Marinades and Seasonings:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• Salt, to taste
• Black pepper, to taste

Cooking Tools:

• Wooden or metal skewers

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Instructions

1. Craft a zesty marinade by whisking olive oil, garlic, soy sauce, Worcestershire sauce, Dijon mustard, honey, salt, and pepper in a small bowl, creating a flavor-packed liquid for the protein and vegetables.
2. Submerge steak cubes in half the prepared marinade, ensuring complete coverage. Refrigerate for 30 minutes to 4 hours, allowing flavors to penetrate deeply. Keep remaining marinade for later basting.
3. Prep vegetables by trimming asparagus ends and slicing into 2-inch segments. Chop red bell pepper and red onion into uniform 1-inch pieces, ensuring even cooking.
4. Soak wooden skewers in water for 30 minutes to prevent burning. Preheat grill to medium-high heat around 400°F. Alternate threading marinated steak, asparagus, bell pepper, and onion pieces onto skewers.
5. Brush assembled kabobs with reserved marinade. Grill for 8-10 minutes, rotating periodically to achieve consistent charring and cook steak to desired doneness. Vegetables should become tender with light caramelization.
6. Remove kabobs from grill and allow 3-5 minutes resting time. Garnish with fresh chopped herbs like parsley or cilantro for added brightness and serve immediately while hot.

Notes

• Tenderize meat by piercing with a fork before marinating to help flavors penetrate deeper into the steak cubes.
• Ensure even cooking by cutting steak and vegetables into uniform sizes, which promotes consistent grilling and prevents burning.
• Use high-quality olive oil and fresh garlic for maximum flavor intensity in the marinade, creating a more robust taste profile.
• For gluten-free adaptation, replace soy sauce with tamari or coconut aminos, maintaining the same savory umami characteristics.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 70 mg