Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pound NY strip steak (or other tender steak)
  • 2 tablespoons olive oil
  • 1/3 cup soy sauce
  • 4 scallions (thinly sliced)
  • 3 garlic cloves (minced)
  • 2 small limes (fresh squeezed)
  • 1/2 teaspoon ground cumin
  • 3 tablespoons light brown sugar
  • 1/4 cup fresh cilantro (rough chop)
  • 3 bell peppers* (or sweet mini peppers)
  • 1/2 medium red onion
  • 2 small zucchini

Instruction

  • Cut the steak into 1 1/2 inch cubes. Place in a gallon sized plastic bag, set aside. 
  • In a medium-sized bowl, mix together the oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro. Pour into bag with the steak, massage marinade into the meat. Place in the refrigerator for at least one hour up to overnight. 
  • When you are ready to assemble the kabobs, cut the peppers and onions into 1 1/2 inch cubes. Slice the zucchini into 1/2 inch rounds. Skewer the veggies with the meat. 
  • Prepare the grill and make sure it is very hot before cooking. Right before placing the kabobs on the grill, brush any remaining marinade over the kabobs, especially on the veggies. Cook until your desired temperature turning occasionally to get grill marks on all sides. I pulled the kabobs off at an internal temperature of the steak at 135°F degrees for medium-rare.