Can I use a different cut of beef for these kebabs?

Absolutely! While sirloin is great for its tenderness and flavor, top round or ribeye work very well too. Just make sure to cut the beef into even-sized cubes and avoid overcooking leaner cuts.

Can I marinate the peppers with the steak?

It’s best to keep the veggies out of the raw meat marinade for food safety. Instead, brush the peppers lightly with oil or some reserved, unused marinade before skewering.

How do I know when the steak is done?

For steak cubes, medium rare is typically around 130–135°F (use a meat thermometer for accuracy). Look for nice grill marks and that the inside still has a hint of pink for juicy results.

Can these kebabs be made ahead for a party?

Yes! Assemble the kebabs in advance and keep them covered in the fridge for up to a day before grilling. The flavors get even better as they mingle.

Montreal Steak and Peppers Kebabs Recipe

Description

Montreal Steak and Peppers Kebabs feature juicy, marinated sirloin steak cubes and vibrant bell peppers cooked together on skewers. Infused with the bold flavors of Montreal Steak Marinade, these kebabs are perfect for grilling and make a satisfying, colorful main course that’s quick to prepare and sure to please a crowd.

Ingredients

Units Scale

For the Steak and Marinade

2 pounds sirloin steak
1 packet McCormick Grill Mates® Montreal Steak® Marinade
1/4 cup canola oil
1/4 cup water
2 tablespoons red wine vinegar

For the Kebab Assembly

3–4 bell peppers (various colors, seeded and cut into 1-inch pieces)

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Instructions

Prepare the Steak: Trim the sirloin steak and cut it into 1-inch cubes, ensuring even pieces for uniform grilling.
Mix the Marinade: In a small bowl, whisk together the Montreal Steak Marinade mix, canola oil, water, and red wine vinegar until well combined. Reserve 1/4 cup of this mixture for basting during grilling.
Marinate the Steak: Place the steak cubes in a large bowl or resealable freezer bag. Pour the remaining marinade over the steak, tossing to coat all pieces thoroughly. Cover or seal and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Prepare the Peppers: Seed the bell peppers and cut them into 1-inch pieces, using a variety of colors for visual appeal and flavor.
Assemble the Kebabs: Remove the steak from the marinade and discard any leftover marinade. Thread steak and bell pepper pieces alternately onto skewers, arranging them in a colorful pattern.
Grill the Kebabs: Preheat the grill to medium-high heat. Place the kebabs on the grill, turning once or twice as they cook. Baste with the reserved marinade each time you turn the kebabs, and grill until the steak is cooked to your desired doneness and peppers are slightly charred, about 10-12 minutes in total.

Notes

For best flavor, marinate the steak overnight if possible.
If using wooden skewers, soak them in water for at least 30 minutes before assembling kebabs to prevent burning.
You can substitute other cuts of beef or use chicken for a variation.
Adjust grilling time based on desired steak doneness.

Nutrition

Serving Size: 1 skewer
Calories: 310
Sugar: 3g
Sodium: 480mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 31g
Cholesterol: 80mg