Yuzu Ponzu Grilled Steak and Vegetable Kebabs

5 from 1 vote

Prep Time15 mins

Cook Time15 mins

Fridge Time30 mins

Course: Main Course

Servings:

Calories: 325kcal

Author: Gluten Free & More

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)

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.