Grilled Steak Kabobs with ORYCO Himalayan Pink Salt

Prep Time: 20 minutes
Marinate Time: 1–4 hours
Cook Time: 10–12 minutes
Serves: 4

Ingredients

For the Kabobs

• 2 lbs sirloin steak, cut into 1½-inch cubes
• 2 bell peppers (red, yellow, or green), cut into chunks
• 1 large red onion, cut into chunks
• 8 oz whole mushrooms
• 1 zucchini, sliced into thick rounds
• Cherry tomatoes (optional)

Marinade

• ¼ cup olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp black pepper
• 2 tsp ORYCO Himalayan Pink Salt
• 1 tbsp fresh rosemary, chopped

Instructions

1. Marinate the Steak

In a large bowl, whisk together:

• Olive oil
• Worcestershire sauce
• Soy sauce
• Garlic
• Dijon mustard
• Smoked paprika
• Oregano
• Black pepper
• ORYCO Himalayan Pink Salt
• Rosemary

Add the steak cubes and toss to coat.

Cover and refrigerate for 1–4 hours.

2. Assemble the Skewers

Thread onto skewers, alternating:

• Steak
• Bell peppers
• Onion
• Mushrooms
• Zucchini
• Cherry tomatoes (optional)

3. Grill

Preheat the grill to medium-high heat (400–450°F / 205–230°C).

Grill the skewers for 10–12 minutes, turning every 2–3 minutes until the steak reaches your preferred doneness.

4. Finish

Remove from the grill and let rest for 5 minutes.

Finish with a light sprinkle of ORYCO Himalayan Pink Salt just before serving for extra flavor and a delicate crunch.

Serving Suggestions

• Grilled corn on the cob
• Fresh garden salad
• Garlic butter potatoes
• Grilled zucchini and squash
• Warm pita or flatbread

Chef's Tip

For the juiciest kabobs, don't overcook the steak. An internal temperature of 130–135°F (54–57°C) will give you a tender medium-rare finish.