Skewered Steak & Veggies


Lemons develop a mellow smokiness and even grow a little sweet after a few minutes on the grill. Squeeze them over the finished steak and veggies for a final touch.

Skewered Steak and vegetables
Photo: Andy Lyons
Total Time:
40 mins


  • 1 pound boneless beef sirloin, cut into 16 1 1/2-inch cubes

  • 1 medium zucchini (about 8 ounces), cut into 16 3/4-inch thick slices

  • 1 small red onion, cut into 1/2-inch thick wedges

  • 2 lemons, cut into 4 wedges each

  • 1 tablespoon canola oil

  • Salt and ground black pepper

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • 1 tablespoon Dijon-style mustard or coarse grain mustard

  • 1 ½ teaspoon snipped fresh tarragon leaves or 1/2 teaspoon dried tarragon

  • 1 clove garlic, minced


  1. On eight 10-inch skewers, alternately thread beef, zucchini, and red onion, piercing zucchini through the skin and leaving 1/4-inch between pieces. Add lemon wedges to ends of skewers. Brush all pieces with oil and season with salt and pepper.

  2. For a gas or charcoal grill, place skewers on a grill rack directly over medium heat. Cover and grill 10 to 12 minutes minutes or until desired doneness, turning once.

  3. Meanwhile, in a small bowl stir together the mayonnaise, sour cream, mustard, garlic, and tarragon. Serve sauce with skewers, squeezing grilled lemon wedges over all.

Nutrition Facts (per serving)

420 Calories
31g Fat
8g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 420
% Daily Value *
Total Fat 31g 40%
Saturated Fat 7g 35%
Cholesterol 86mg 29%
Sodium 482mg 21%
Total Carbohydrate 8g 3%
Total Sugars 4g
Protein 27g
Vitamin C 21.6mg 108%
Calcium 65mg 5%
Iron 2.2mg 12%
Potassium 635mg 14%
Folate, total 41.7mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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