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Grilled Steak Skewers

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Prep Time 20 minutes
Cook Time 10 minutes
Marinating time 2 hours
Total Time 2 hours 30 minutes
Servings 6

Ingredients
  

  • Marinade:
  • 6 cloves garlic finely minced
  • ⅓ cup good quality olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • ½ teaspoon black pepper
  • ½ teaspoon chilli flakes optional
  • Skewers:
  • 900 g sirloin ribeye, or flat iron steak, cut into 4cm cubes
  • 2 large bell peppers cut into 4cm pieces
  • 1 large red onion cut into 4cm wedges
  • 2 medium zucchini sliced into 2cm rounds
  • 250 g button or cremini mushrooms stems trimmed
  • 2 tablespoons olive oil for vegetables
  • Salt and pepper for vegetables
  • For Serving:
  • Fresh flat-leaf parsley or coriander roughly chopped
  • Flaky sea salt for finishing
  • Lemon wedges for squeezing
  • Dipping sauce or chimichurri on the side

Instructions
 

  • Whisk all marinade ingredients together until fully combined. Taste and adjust.
  • Cut steak into uniform 4cm cubes. Trim fat and sinew.
  • Place beef in zip-lock bag. Pour three-quarters of marinade over beef. Reserve remaining quarter for basting. Massage to coat. Seal.
  • Refrigerate for minimum 2 hours up to 24 hours maximum.
  • Cut all vegetables into pieces approximately the same size as beef cubes. Toss in olive oil, salt, and pepper.
  • Remove beef from fridge 30 minutes before grilling.
  • Preheat grill to high heat for 10 to 15 minutes.
  • Thread skewers alternating beef and vegetables with small gaps between each piece.
  • Oil grill grates with folded oiled paper towel held in tongs.
  • Lay skewers perpendicular to grate bars. Cook undisturbed for 2 to 3 minutes.
  • Rotate a quarter turn every 2 to 3 minutes. Cook for 8 to 10 minutes total turning four times.
  • In the final minute, brush reserved marinade over all surfaces. Watch carefully for burning.
  • Check temperature. Remove at 52°C (125°F) rare, 57°C (135°F) medium-rare, 63°C (145°F) medium.
  • Rest on a clean platter for 3 to 5 minutes.
  • Garnish with parsley and flaky sea salt. Squeeze lemon over all skewers. Serve immediately.

Notes

  • Cut beef into uniform 4cm cubes — consistency is essential for even cooking
  • Leave small gaps between pieces on the skewer — tight packing steams rather than sears
  • Always reserve one quarter of the marinade before raw beef goes in — use for basting only
  • Marinate for the full 2 hours minimum — 4 hours gives noticeably deeper flavour
  • Never marinate in soy sauce longer than 24 hours — salt draws too much moisture from the meat
  • Remove beef from fridge 30 minutes before grilling for more even cooking
  • Always oil the grill grates immediately before cooking not the skewers themselves
  • Rotate every 2 to 3 minutes for four evenly seared faces on every beef cube
  • Watch the final basting minute closely — sugar in the marinade burns fast
  • Use two parallel skewers per serving to prevent pieces from spinning during rotation