Garlic Pepper Steak Kebabs
Easy garlic pepper steak kebabs with veggies. Grill 2-3 min per side or roast at 450F for about 22 min. Uses Back of the Yards Garlic Pepper rub.
The Back of the Yards Garlic Pepper Butcher's rub brings incredible flavor to grilled steak and veggies for a perfect summertime meal.
Yield: 2-4 servings
- Toss 1-inch steak and veggies with oil and 2 to 3 tablespoons of Back of the Yards Garlic Pepper rub before skewering.
- Grill on high heat about 2 to 3 minutes per side, or oven roast at 450 F for roughly 22 minutes, turning once.
- Cook until beef reaches 145 F and let rest a few minutes. Broil briefly for extra char if needed.
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Preparation Instructions:
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Frequently Asked Questions
How long should I grill the kebabs?
Grill on high heat about 2 to 3 minutes per side. That usually gives a good char while keeping the steak juicy. Check doneness with a thermometer and remove when the steak reaches 145 F, then rest a few minutes.
Can I make these kebabs in the oven?
Yes. Preheat the oven to 450 F. Roast the skewers for 12 minutes, turn them, then roast another 10 minutes or until the meat hits 145 F. Use the broiler for a minute or two at the end to add char.
How much garlic pepper rub and oil should I use?
For 1 pound of steak and veggies, use 1 to 2 tablespoons of oil to coat everything and 2 to 3 tablespoons of Back of the Yards Garlic Pepper Rub. Adjust the rub up or down to match how bold you want the flavor.
Should I marinate the meat before grilling?
You can. Tossing meat with the rub and oil for 20 to 30 minutes helps flavor penetrate. For stronger taste, refrigerate up to overnight. Because the rub can contain salt, avoid very long marinating times beyond 24 hours.
How do I keep vegetables from getting overcooked?
Cut vegetables into uniform 1-inch pieces so they cook evenly. Use firmer vegetables like zucchini, bell pepper, onion, and squash. Thread meat and veg so thicker pieces are similar in size, and avoid tiny pieces that will burn.
Do I need to soak wooden skewers?
Yes. Soak wooden skewers in water for at least 20 to 30 minutes before grilling to reduce the chance they burn. Alternatively, use metal skewers which do not need soaking.
What is the safe internal temperature and should I rest the meat?
For whole cuts of beef like sirloin, pull the kebabs when the internal temperature reaches 145 F. Let the meat rest for about 3 to 5 minutes so juices redistribute before serving.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days or freeze up to 2 to 3 months. Reheat in a 350 F oven for 10 to 15 minutes or briefly in a hot skillet to restore some char. Avoid microwaving if you want to keep texture.
How long should I grill the kebabs?
Grill on high heat about 2 to 3 minutes per side. That usually gives a good char while keeping the steak juicy. Check doneness with a thermometer and remove when the steak reaches 145 F, then rest a few minutes.
Can I make these kebabs in the oven?
Yes. Preheat the oven to 450 F. Roast the skewers for 12 minutes, turn them, then roast another 10 minutes or until the meat hits 145 F. Use the broiler for a minute or two at the end to add char.
How much garlic pepper rub and oil should I use?
For 1 pound of steak and veggies, use 1 to 2 tablespoons of oil to coat everything and 2 to 3 tablespoons of Back of the Yards Garlic Pepper Rub. Adjust the rub up or down to match how bold you want the flavor.
Should I marinate the meat before grilling?
You can. Tossing meat with the rub and oil for 20 to 30 minutes helps flavor penetrate. For stronger taste, refrigerate up to overnight. Because the rub can contain salt, avoid very long marinating times beyond 24 hours.
How do I keep vegetables from getting overcooked?
Cut vegetables into uniform 1-inch pieces so they cook evenly. Use firmer vegetables like zucchini, bell pepper, onion, and squash. Thread meat and veg so thicker pieces are similar in size, and avoid tiny pieces that will burn.
Do I need to soak wooden skewers?
Yes. Soak wooden skewers in water for at least 20 to 30 minutes before grilling to reduce the chance they burn. Alternatively, use metal skewers which do not need soaking.
What is the safe internal temperature and should I rest the meat?
For whole cuts of beef like sirloin, pull the kebabs when the internal temperature reaches 145 F. Let the meat rest for about 3 to 5 minutes so juices redistribute before serving.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days or freeze up to 2 to 3 months. Reheat in a 350 F oven for 10 to 15 minutes or briefly in a hot skillet to restore some char. Avoid microwaving if you want to keep texture.
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