Multi-Blade Herb-Rubbed Beef Skewers with Garden Veggies

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy beef skewers rubbed with a fresh herb blend grilled alongside garden vegetables for a flavorful outdoor meal. This grilling recipe, ready in about 27 minutes, pairs sirloin steak, olive oil, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes sirloin steak
• 3 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes
• 1 cup, halved mushrooms
• 1 large, cut into 1-inch pieces red bell pepper
• 8, soaked in water for 30 minutes wooden skewers

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Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh oregano, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to create the herb rub.
2. Step 2: Add 1 lb sirloin steak cubes to the bowl and toss thoroughly to coat. Marinate for at least 1 hour in the refrigerator.
3. Step 3: Thread the marinated beef cubes alternately with 1 cup cherry tomatoes, 1 cup halved mushrooms, and 1 large red bell pepper pieces onto 8 soaked wooden skewers.
4. Step 4: Preheat grill to medium-high heat, approximately 400°F. Grill skewers for 8-10 minutes, turning every 2-3 minutes until beef is cooked to desired doneness and vegetables are tender.
5. Step 5: Remove skewers from grill and let rest for 5 minutes before serving.