Smoked Steak Kabobs
These Smoked Steak Kabobs are made with tender marinated sirloin, peppers, onions, mushrooms, and tomatoes smoked until juicy and flavorful.
Servings: 6
Calories: 460kcal
Equipment
Ingredients
- 2.5 pounds sirloin steak cut into 2-inch cubes
- 12 ounces steak marinade
- 1 medium red onion cut into chunks
- 1 pint cherry tomatoes
- 10 ounces Spanish olives
- 8 ounces baby portabella mushrooms
- 2 bell peppers cut into chunks
Instructions
- Pour the marinade into a resealable container. Add the cubed sirloin steak and allow to marinate at least 30 minutes in the fridge (sometimes we’ll start this in the morning and let it marinate all day), making sure to coat all of the steak.
- If using wooden steak skewers soak them in water.
- Preheat the smoker according to manufacturer's directions to 250 degrees Fahrenheit.
- Remove the steak from the marinade and set the marinade aside.
- Assemble the steak, onions, cherry tomatoes, olives, mushrooms, and peppers on the skewers.
- Spoon the leftover marinade over the prepared skewers, discard any remaining marinade.
- Smoke steak kabobs for 60-90 minutes, until the steak has reached your desired doneness, turning once about halfway through the smoking process.
- Remove from the smoker and serve immediately.
Notes
Fridge: Store any leftovers in the refrigerator in an airtight container for up to 5 days.
Freezer: Leftover steak can be frozen in an airtight container or freezer bag. Vegetables will be really soft once thawed, so I don't recommend freezing them.
Reheat in the oven, wrapped in foil to retain moisture, for 20-30 minutes at 300 degrees Fahrenheit.
They can also be reheated in the microwave but this will dry them out.
Nutrition
Calories: 460kcal | Carbohydrates: 29g | Protein: 47g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1928mg | Potassium: 1118mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1814IU | Vitamin C: 70mg | Calcium: 94mg | Iron: 4mg