Home Mains Tangy Grilled Beef and Zucchini Skewers
A platter of Tangy Grilled Beef and Zucchini Skewers, featuring marinated beef and zucchini chunks, drizzled with balsamic vinaigrette, and garnished with fresh mint, cilantro, parsley, and red pepper flakes, served with lime wedges on the side.
11 Hours, 10 Minutes Medium

Tangy Grilled Beef and Zucchini Skewers

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Tangy Grilled Beef and Zucchini Skewers is a delicious and vibrant dish that combines succulent marinated beef with the freshness of zucchini. The dish is enhanced by a zesty balsamic vinaigrette and garnished with aromatic herbs. It is perfect for summer barbecues, family gatherings, or any occasion where you want to impress your guests with a flavorful and visually appealing meal.

The preparation of this dish begins with the marinade for the beef. Top sirloin, known for its tenderness and rich flavor, is cut into chunks and immersed in a robust marinade. The marinade is a blend of extra virgin olive oil, soy sauce, Worcestershire sauce, minced garlic, freshly squeezed lemon juice, Dijon mustard, dried oregano, salt, and ground black pepper. This mixture not only tenderizes the beef but also infuses it with deep, savory flavors. The beef is marinated for at least 8 hours for the best results, allowing the flavors to penetrate fully.

While the beef is marinating, zucchinis are cut into chunks. Zucchini is an excellent choice for grilling as it becomes tender and slightly sweet when exposed to high heat, providing a perfect complement to the savory beef.

When it’s time to cook, the marinated beef and zucchini chunks are alternately threaded onto skewers. If using wooden skewers, it’s essential to soak them in water for as long as possible to prevent them from burning on the grill.

The grill is preheated to medium-high heat, which is about 375°F to 450°F (190°C to 232°C). This temperature range is ideal for achieving a nice char on the beef and zucchini while ensuring they cook evenly. The skewers are grilled for about 10-12 minutes and turned occasionally to ensure even cooking. As they cook, the beef develops a beautifully caramelized exterior while remaining juicy inside, and the zucchini becomes tender with lovely grill marks.

The finishing touch for this dish is a tangy balsamic vinaigrette. Made from a simple yet flavorful combination of extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and ground black pepper, this vinaigrette adds a zesty and slightly sweet flavor that enhances the grilled beef and zucchini.

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

Tangy Grilled Beef and Zucchini Skewers can be served as a main dish with sides like rice, quinoa, or a fresh salad. Marinated beef, tender zucchini, and vibrant herbs make for a well-rounded and satisfying meal. At the same time, the balsamic vinaigrette adds a sophisticated touch, making this dish suitable for casual and formal occasions.

Tangy Grilled Beef and Zucchini Skewers combines grilled beef and vegetables with a refreshing, tangy dressing and aromatic herbs. It’s perfect for those who enjoy a healthy, flavorful, and visually appealing meal.

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.

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