Steak and Vegetable Skewers with Soy-Ginger Marinade

Steak and Vegetable Skewers
Steak and Vegetable Skewers. The Clorox Company
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: Serves 6
Ratings

While most marinades work best with an overnight soak, this high-intensity soy-ginger combination will do the job in 1-2 hours. Whether you choose rib-eye, fillet, sirloin, or New York strip, these steak and vegetable skewers will stretch your dollar while providing you with a signature charcoal-grilled entrée.

What You'll Need

  • 2 1/2 pounds/1.1 kg steak (1-inch thick)
  • 3 bell peppers
  • 2 onions
  • For the Marinade:
  • 1 cup/240 mL​ soy sauce
  • 1 cup/240 mL vegetable oil
  • 1/2 cup/120 mL brown sugar
  • 1/2 cup/120 mL sugar
  • 3 tablespoons/45 mL ground​ ginger
  • 3 tablespoons/45 mL vinegar
  • 1 tablespoon/15 mL garlic salt
  • 2 teaspoons/10 mL lemon juice

How to Make It

  1. Combine marinade ingredients and mix well. Cut onions and peppers into 1-inch pieces. Cut steak into 1-inch cubes. Divide marinade in half and marinate vegetables and meat in separate gallon-size GLAD® bags for 2 hours.
  2. Remove vegetables and meat from the marinade. Place steak, onions, and peppers on the skewer while alternating varieties.
  3. Build a charcoal fire for direct grilling. Grill kabobs over coals (approximately 450 - 500 degrees F - 230 - 260 degrees C.) for 4-5 minutes on each side. Remove from grill and serve.

    Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal