Steak and Mushroom Kebobs

These meaty, juicy kebobs are a hit at summer barbecues. They can also be cooked indoors on a well-seasoned grill pan.

Serves: 3Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Medium

Serves: 3


  • 3 Tbsp. olive oil
  • 1⁄4 cup balsamic vinegar
  • 1 Tbsp. Worcestershire sauce
  • 1⁄2 tsp. salt
  • 2 cloves garlic, peeled and minced
  • 1⁄8 tsp. ground black pepper
  • 1 lb. sirloin steak, cut into 1 1⁄2-inch cubes
  • 3⁄4 lb. large white mushrooms
  • 1 medium zucchini, sliced
  • 2 cups cooked rice


  • Combine oil, vinegar, Worcestershire sauce, salt, garlic, and pepper in a large bowl. Add beef, mushrooms, and zucchini and toss to coat. Cover and marinate in refrigerator for 2 hours.
  • Alternate steak cubes, mushrooms, and zucchini slices on wooden or metal skewers. Grill 4 minutes per side for medium-rare steak. Serve hot with rice.