Looking for the ultimate grilled beef skewers recipe? These tangy grilled beef and zucchini skewers combine juicy marinated top sirloin with fresh zucchini for a mouthwatering summer dish. Perfect for backyard barbecues, family gatherings, or weekend cookouts, this easy grilling recipe will impress your guests with bold flavors and vibrant presentation.

Flavorful Beef Marinade

The secret to these delicious beef kabobs starts with a robust marinade. Tender top sirloin chunks soak in a savory blend of:

• Extra virgin olive oil
• Soy sauce
• Worcestershire sauce
• Minced garlic
• Fresh lemon juice
• Dijon mustard
• Dried oregano
• Salt and pepper

For best results, marinate the beef for at least 8 hours, allowing these flavors to fully penetrate the meat for maximum tenderness and taste.

Grilling Perfect Beef and Zucchini Skewers

Fresh zucchini chunks provide the ideal complement to the savory beef, becoming slightly sweet and tender when grilled. When assembling your skewers, alternate beef and zucchini pieces for even cooking. Remember to soak wooden skewers thoroughly to prevent burning.

Preheat your grill to medium-high heat (375°F to 450°F) for the perfect char. Grill the skewers for 10-12 minutes, turning occasionally for even cooking. The beef will develop a caramelized exterior while staying juicy inside, and the zucchini will show beautiful grill marks.

Tangy Balsamic Vinaigrette Finish

Complete this grilled beef recipe with a homemade balsamic vinaigrette. This simple yet flavorful sauce combines olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper. The zesty, slightly sweet dressing perfectly enhances the grilled beef and vegetables for a restaurant-quality finish to your homemade kabobs. For best results, whisk the ingredients vigorously until fully emulsified, or shake them in a sealed jar for a smoother consistency. The beauty of this versatile vinaigrette is how it can be prepared up to three days in advance, allowing the flavors to meld and intensify in the refrigerator.

When serving, drizzle the vinaigrette generously over the hot off-the-grill kabobs, allowing the warm beef to absorb some of the dressing. The acid from the balsamic vinegar helps cut through the richness of the beef, while the honey and Dijon create a perfect balance of sweet and savory notes. This finishing touch elevates simple grilled beef into a memorable dish that will have everyone asking for your secret recipe.

Tangy Grilled Beef and Zucchini Skewers: A Perfect Summer BBQ Recipe

Once the skewers are grilled to perfection, they are drizzled with the homemade balsamic vinaigrette and generously sprinkled with freshly chopped mint, cilantro, and parsley leaves. These fresh herbs add a vibrant burst of color and bring a refreshing aroma and taste that elevate the entire dish. A sprinkle of red pepper flakes adds a delicious touch of heat, while lime wedges served on the side provide an option for a final squeeze of citrus, enhancing the overall flavor profile of these juicy beef skewers.

Tangy Grilled Beef and Zucchini Skewers can be served as a healthy main dish with nutritious sides like brown rice, quinoa, or a fresh summer salad. The perfectly marinated beef, tender grilled zucchini, and vibrant herbs create a well-rounded and satisfying meal that’s packed with protein and vegetables. The sweet and tangy balsamic vinaigrette adds a sophisticated touch, making this easy grilled recipe suitable for both casual backyard BBQs and formal dinner parties.

These Tangy Grilled Beef and Zucchini Skewers expertly combine succulent grilled beef and seasonal vegetables with a refreshing, tangy dressing and aromatic fresh herbs. This quick and easy recipe is perfect for those who enjoy a healthy, flavorful, and visually appealing meal that can be prepared in under 30 minutes on your outdoor grill.

Tangy Grilled Beef and Zucchini Skewers

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Mediterranean, FusionDifficulty: Easy

Servings

4

servings

Prep time

10

hours 

40

minutes

Cooking time

30

minutes

Total time

11

hours 

10

minutes

Tangy Grilled Beef and Zucchini Skewers feature marinated beef and tender zucchini grilled to perfection, then drizzled with a zesty balsamic vinaigrette. Garnished with fresh mint, cilantro, and parsley, these skewers offer a delicious blend of savory, tangy, and fresh flavors.

Ingredients

• For the Steak Marinade

• 2 pounds top sirloin, cut into chunks

• 1/4 cup extra virgin olive oil

• 1/4 cup soy sauce

• 2 tablespoons Worcestershire sauce

• 3 cloves of garlic, minced

• 1 lemon, freshly squeezed

• 1 tablespoon Dijon mustard

• 1 tablespoon dried oregano

• to taste, salt and ground black pepper

• For the Skewers

• 2 large zucchinis, cut into chunks

• 1/4 cup fresh mint leaves, loosely packed

• 1/4 cup fresh cilantro leaves, loosely packed

• 1/4 cup fresh parsley leaves, loosely packed

• red pepper flakes

• lime wedges

• For the Balsamic Vinaigrette

• 1/2 cup extra virgin olive oil

• 1/4 cup balsamic vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1 clove of garlic, minced

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

Directions

• Marinate the Beef:
  Combine the extra virgin olive oil, soy sauce, Worcestershire sauce, minced garlic, freshly squeezed lemon juice, Dijon mustard, dried oregano, salt, and ground black pepper in a large mixing bowl. Add the beef chunks to the bowl, cover, and refrigerate for at least 8 hours.
• Prepare the Balsamic Vinaigrette:
  Whisk together the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and ground black pepper. Once well combined, slowly drizzle in the extra virgin olive oil while continuously whisking until the mixture is well blended and emulsified.
• Prepare the Skewers:
  Preheat your grill to medium-high heat, 375°F and 450°F (190°C to 232°C). Alternately thread the marinated beef and zucchini chunks onto the skewers.
• Grill the Skewers:
  Grill the skewers for 10-12 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the zucchini is tender and slightly charred. Remove from the grill.
• Garnish and Serve:
  While still hot, drizzle the skewers with the balsamic vinaigrette. Garnish with fresh mint, cilantro, and parsley leaves. Sprinkle with red pepper flakes to taste, and serve with lime wedges on the side.

Notes

• Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.

SUGGESTED RECIPE: Seared London Broil with Mushroom Sauce and Garlic Mashed Potatoes

If you want something richer than these skewers, check out this Seared London Broil with Mushroom Sauce and Garlic Mashed Potatoes. It’s the same principle: high-heat sear, balance of acid and richness, big flavor without the fluff. It’s the kind of dish you pull out when you want the sauce to do the talking.