When the grilling’s easy

Sweet and sizzlin’ steak kebabs hit the spot in summer.


My interest in grilling started when I was living with my older sister and brother-in-law in Vermont a couple of years ago. Most days he’d get up at around 5 am and start cooking breakfast over a fire pit at around 6:30 am, which got me to brainstorm a few grilling recipes to use later on.

For now, I’m using a propane grill this summer to try new recipes and eventually work my way up to using the fire pit for cooking.

It has been a great summer to start my journey into trying new grilling recipes, and it also helps that my family got a new gas grill a few months ago. I had been looking up recipes online and been receiving promotional emails for summer cooking. One email I received from cookingclassy.com was a simple steak kebab recipe, which was an excellent beginning for experimenting with my grill.

I did buy a sweet and tangy Polynesian glazing sauce from Cronig’s Market in Vineyard Haven, in which I marinated my steak before putting it on the grill. The Cooking Classy recipe I used does provide a homemade marinade for the steak to sit in for three to six hours, but for my kebabs, I decided to let the steak sit in the marinade for 30 minutes in the fridge before putting them on the grill.

For my first and second time cooking the kebabs, I tried dry seasoning the vegetables with garlic powder, salt, and pepper. However, the recipe recommends lightly coating the vegetables in olive oil, which I found retains the garlic flavor better after cooking on the grill.

The grass-fed steak I bought from Stop & Shop cost $7.99 per pound. With the rest of the vegetables I used to go in the kebabs, it all came in just under $30.

Steak Kebab

1 lb. steak
1 red onion, chopped
1 red bell pepper, sliced into thirds
1 orange bell pepper, sliced into thirds
1 yellow bell pepper, sliced into thirds
1 container baby portobello mushrooms

Steak Kebab Vegetable Seasoning

4 Tbsp. olive oil
2 tsp. garlic powder
½ tsp. salt and pepper

Preheat the grill to 350°, and slice the bell peppers into thirds, removing the seeds. I didn’t find it necessary to cut my baby mushrooms, since the mushrooms were small enough to fit on a wooden and metal kebab stick. 

In a large mixing bowl, combine the vegetables with the olive oil, garlic powder, salt, and pepper.

Bring the ingredients to the grill and construct your kebabs with any combination of meat to vegetables. Brush with olive oil, and roll in seasonings. Cook the kebabs for six minutes on each side, and serve with a side dish of salad for an easy meal that’s great for lunch or dinner.