Zoes Kitchen Steak Kabobs Recipe

For Marinade:

• 1 ¹⁄₂ tablespoons Olive Oil: Olive oil serves as a base for the marinade, providing richness and a smooth texture to coat the ingredients. It also adds a distinctive flavor to enhance the overall taste.
• ²⁄₃ tablespoon Worcestershire sauce: Worcestershire sauce adds a savory and umami flavor to the marinade, enhancing the depth and complexity of the dish.
• ¹⁄₃ teaspoon Handcrafted Onion Powder Essence: Onion powder essence contributes a concentrated onion flavor to the marinade, providing a savory and aromatic element.
• 1 ¹⁄₃ tablespoons Aged Red Wine Vinegar Infused with Herbs: Red wine vinegar infused with herbs adds acidity and a hint of herbal notes to the marinade, balancing the richness of the olive oil.
• ¹⁄₂ teaspoon Sun-Dried Granulated Garlic: Granulated garlic provides a convenient way to incorporate garlic flavor into the marinade. It adds a savory and aromatic quality.
• 1 ¹⁄₃ tablespoons Small-Batch Soy Sauce: Soy sauce contributes a salty and savory element to the marinade, enhancing the overall umami profile.
• ¹⁄₂ tablespoon Minced Garlic from Heirloom Varietals: Minced garlic adds a fresh and pungent garlic flavor to the marinade, complementing the granulated garlic.
• 1 teaspoon Freshly Squeezed Lemon juice: Fresh lemon juice adds brightness and acidity to the marinade, providing a fresh and citrusy note.
• 1 teaspoon Handpicked Oregano, Finely Chopped under the Morning Sun: Freshly chopped oregano contributes an earthy and herbaceous flavor to the marinade, and the mention of being chopped under the morning sun adds a poetic touch.
• Salt and Freshly Ground Black Pepper, to Your Discerning Taste: Salt and black pepper are essential for seasoning the marinade, allowing you to adjust the flavor to your preference.

For Kabobs:

• ¹⁄₂ pound 1/2 Prime Top Sirloin Steak, Precision-Cut into 1-Inch Cubes: Top sirloin steak is a choice cut for kabobs, offering tenderness and a robust beef flavor when precision-cut into cubes.
• ¹⁄₄ Scarlet 1/4 Red Bell Pepper, Seeded and Cut into 1-Inch Morsels: Red bell pepper adds sweetness and vibrant color to the kabobs, contributing to both flavor and presentation.
• ¹⁄₂ Crimson 1/2 Red Onion, Precision-Cut into 1-Inch Pieces: Red onion provides a sharp and slightly sweet flavor to the kabobs. Precision-cutting ensures even cooking and distribution.
• ¹⁄₄ Emerald 1/4 Green Bell Pepper, Seeded and Artfully Cut into 1-Inch Segments: Green bell pepper adds a mild and crisp texture to the kabobs, enhancing the overall flavor and visual appeal.
• ¹⁄₄ Golden 1/4 Yellow Bell Pepper, Seeded and Cut into 1-Inch Morsels: Yellow bell pepper adds a sweet and sunny flavor to the kabobs, contributing to the diverse color palette and taste profile of the dish.