Grilled carne asada kabobs are made with loads of vegetables and juicy, marinated sirloin steak.Jump to Recipe
Beef kabob marinade
It’s finally grilling season! Levi made me some beautiful lounge chairs for my poolside (thanks to Anna White!) so I’ve been using every excuse in the book to just chill on them. These kabobs were grilled and eaten pool side- no plates involved!
Carne asada kabobs are simple to make, but it does require some time. Before you start with you morning plans, quickly chop everything up and toss in into one big bowl and let it marinate in the fridge all day. When your ready to cook them up, the meat will be flavored perfectly!
The vegetables are grilled so they still have a crunch but also have that smoky grilled flavor that you are looking for. My recommendation is if you want leftovers, double this recipe…it was so good, it was gone!
Carne asada kabob ingredients
- Sirloin steak– If you like more meat on your kabobs, you can buy more than 1 lb of sirloin steak, however, 1 lb put about 5 pieces on each kabob. Look for a sirloin steak that has marbling of fat in it, which ensures a juicy and flavorful steak.
- Citrus fruits- Fresh oranges and limes not only add flavor to the marinate but also help break down the sirloin steak to make it extra tender!
- Jalapeño– Do not remove the seeds or rib of the jalapeño when preparing it for a marinade. The seeds and ribs add flavor, but the heat is toned down by all the other flavors.
- Cilantro- Fresh cilantro enhances the citrus and the garlic.
- Garlic– Fresh garlic adds optimal flavor to the marinade.
- Cumin– A pinch of cumin adds a delicious authentic touch.
- Vinegar– White vinegar or apple cider vinegar is best for this recipe.
- Vegetable oil– Any light flavored oil will work for this recipe, but vegetable oil is an easy one to find at the grocery store.
- Vegetables– Zucchini, summer squash, red onion, bell peppers, and whatever else you like on your kabobs!
- Pick out a sirloin steak that has a lot of marbling. Marbling refers to the fat that is between the muscle. This fat keeps the meat moist while cooking so it will be juicy and tender.
- Don’t skip the marinating time. You want this dish to marinate for at least 2 hours. If you can marinate the steak overnight, even better! The steak absorbs the flavor and becomes much more tender, making this dish absolutely scrumptious. Do not keep the steak in the marinade over 24 hours.
- Switch up the veggies. This recipe is merely a guide, use the vegetables you like! Some recommendations include grape tomatoes, mushrooms, pineapple, jalapeño, bell peppers, zucchini, summer squash, and onion.
- Fire up the grill. A charcoal grill will add a smokey, delicious flavor to these kabobs. A propane grill is perfect to use as well.
- Use reusable kabob skewers. Most grocery stores carry metal kabob skewers, which are perfect because they are durable and reusable.
How to prepare the marinade
- Cut the steak into 1 inch bite sized pieces. Try to make sure the pieces are all the same so they cook evenly at the same time.
- Combine the lime juice, orange juice, diced jalapeño, cilantro, vinegar, vegetable oil, cumin, and salt in a glass container. Toss the steak in the marinade mixture, then place in the fridge for up to 24 hours.
How to assemble the carne asada kabobs
- Prepare the vegetables. Slice the vegetables so everything is roughly the same size.
- Add the vegetables and a few pieces of beef to the skewers, alternating between ingredients so each bite has something new to eat. Save the marinade mix.
How to grill beef kabobs
- Preheat the grill to medium high heat so it is really hot. Brush the grill grates with oil if you grill tends to stick.
- Place the kabobs on the grill leaving a little space between each. Use a pastry brush to brush the remaining marinade onto the kabobs, making sure to really hit the vegetables.
- Allow the kabobs to cook for 10-12 minutes, turning halfway, until the beef is 140 degrees (medium rare). Place the kabobs on a large serving tray and allow them to rest for 5 minutes. Serve and eat!
What to serve with grilled carne asada kabobs
- Oven roasted asparagus is such an easy side dish that is healthy, delicious, and fast cooking.
- Cool off with these delicious Mexican mango and Tajin paletas!
- Take a trip to Mexico with this delicious pineapple peach agua fresca. This lightly sweetened and fruity drink is so refreshing and non alcoholic!
- Vegetarian tostadas with refried beans is an easy 10 minute meal that is healthy, delicious, and filling.
More Backyard Bohemian classics
- Valentine’s Day Gift Ideas + Steps to the Perfect Family Valentine Basket
- Italian Chicken Wraps
- Levi’s Best Brownies
- New Orleans King Cake
- Lemon Garlic Broccolini
Grilled Carne Asada Kabobs
Grilled carne asada kabobs are made with loads of vegetables and juicy, marinated sirloin steak.
- 1 lb sirloin steak
- 1/2 cup orange juice (2 whole oranges)
- 4 tbsp lime juice 2 limes
- 1 jalapeño diced
- 1/2 cup cilantro finely chopped
- 4 cloves of garlic finely chopped
- 2 tbsp white vinegar
- 1/4 cup vegetable oil
- 1 tsp cumin
- 1/2 tsp salt
- 1 red onion
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
Prepare the marinade. Cut the steak into 1 inch bite sized oieces. In a ziplock bag or glass containter,combine the beef, lime juice, orange juice, diced jalapeño, cilantro, garlic, vinegar, vegetable oil, salt, and cumin. Mix the marinade and beef well, massaging the beef to help tenderize it. Place the marinated beef in the fridge for 2-24 hours. Save the marinade.
Make the kabobs. Cut the vegetables into uniform 1 inch sized pieces. Alternate the ingredients as you place them on the skewer, making sure each kabob has about 5 pieces of beef on them.
Time to grill them! Preheat the grill on medium high heat. Lightly oil the grill grates. Place the kabobs on the grill and cook for 10-12 minutes, flipping halfway through. Use a patry brush to brush the remaining marinade on the kabobs, coating them a few times. Cook the kabobs until the beef has an internal temperature of 140 (medium rare). Place them on a serving tray and allow them to rest for 5 minutes. Dig in, mangia!
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