Yuzu Ponzu Grilled Steak and Vegetable Kebabs
Fire up the grill and savor the flavors of summer with these Yuzu Ponzu Grilled Steak and Vegetable Kebabs. This dish brings together tender beef sirloin and a colorful medley of vegetables, all marinated in a delightful blend of flavors that will make your taste buds dance.
The star ingredient in this recipe is Marukan Yuzu Ponzu. This citrusy, soy-based sauce adds a bright and tangy note to the kebabs, enhancing the natural flavors of the beef and vegetables. Marukan Yuzu Ponzu not only serves as a marinade but also as a finishing drizzle, bringing a burst of freshness to every bite.
Key Highlights of this delicious, gluten-free recipe:
Flavorful Marinade: The combination of Marukan Yuzu Ponzu, olive oil, minced garlic, and smoked paprika infuses the steak with a delicious depth of flavor.
Perfect for Grilling: The skewers of steak and vegetables are easy to handle and cook quickly, making them ideal for a summer barbecue.
Versatile and Healthy: Packed with protein and vibrant vegetables, this dish is both nutritious and versatile. You can easily swap the beef for chicken, tofu, or other proteins of your choice.
These kebabs are not only a treat for the palate but also a feast for the eyes, with their vibrant colors and enticing aroma. Whether you’re hosting a backyard cookout or enjoying a weeknight dinner with family, Yuzu Ponzu Grilled Steak and Vegetable Kebabs are sure to impress.
Serve these kebabs hot off the grill, garnished with fresh parsley or cilantro and an extra drizzle of Marukan Yuzu Ponzu for that perfect finishing touch. Pair them with a side of rice or a crisp salad for a complete and satisfying meal.
For more grilling recipes, go here.
Yuzu Ponzu Grilled Steak and Vegetable Kebabs
Ingredients
- 1 ½ pounds beef sirloin steak , cut into 1-inch cubes
- ¼ cup Marukan Yuzu Ponzu , plus more for drizzling
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 bell peppers (assorted colors), cut into 1-inch pieces
- 1 red onion , cut into 1-inch pieces
- 8 ounces button mushrooms
- Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling)
- Fresh parsley or cilantro , chopped (optional)
Instructions
- In a bowl, whisk together Marukan Yuzu Ponzu, olive oil, minced garlic, smoked paprika, salt, and pepper. Place the cubed steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it's evenly coated. Cover or seal and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. Discard marinade.
- Preheat your grill to medium-high heat.
- Thread the steak and vegetables onto the skewers, alternating steak and vegetables.
- Once the grill is hot, oil the grates and place the kebabs on the grill. Cook for 8-10 minutes, turning occasionally, or until the steak reaches your desired level of doneness.
- Arrange the grilled steak and vegetable kebabs on a platter. Garnish with chopped parsley or cilantro, if desired. Drizzle additional Marukan Yuzu Ponzu over the kebabs just before serving.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
