I don’t know what it is about kabobs, but something about serving food on a stick makes it automatically much more appealing to kids. They somehow down vegetables they normally don’t eat as well if it is grilled and served up on a skewer. These steak kabobs are a favorite variation at our house. The meat is marinated in pomegranate sauce that both tenderizes the steak and packs it with flavor. Feel free to vary the vegetables you use to suit your family’s tastes and be prepared for your kids to request seconds!
Pomegranate Steak Kabobs
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 2 tablespoons olive oil (plus more for vegetables)
- 2 tablespoons soy sauce
- 1½ tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- ⅓ cup pomegranate juice
- ½ tablespoon honey
- 5 cloves garlic, minced
- 1 teaspoon black pepper
- 2 pounds sirloin steak, cubed into about 1 inch pieces
- Vegetables of choice (red onions, bell peppers, zucchini, summer squash--about 4-5 total), cut into 1 inch pieces
- Kosher salt and freshly ground black pepper, to taste
- Skewers (You will need about 12. If using wooden, let soak in water for about 30 minutes before assembling kabobs)
Instructions
- In a glass bowl, whisk together soy sauce, red wine vinegar, Worcestershire sauce, pomegranate juice, honey, garlic, and black pepper. Add steak, stirring to make sure meat is coated with marinade. Let sit for at least 1 hour, or up to 6 hours.
- Once you are ready to assemble the kebobs, oil grill and preheat to a medium-high to high heat. Drizzle cut up vegetables with olive oil and season with salt and pepper. Thread marinated meat and vegetables onto skewers. Grill kabobs for about 3-5 minutes per side, until meat is cooked to desired doneness.
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