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Steak Kabobs with Tomato Salad and Grilled Bread

Steak Kabobs with Tomato Salad and Grilled Bread

Prep time 30 minutes
Cook time 15 minutes
Ready in 45 minutes
Makes 4 servings


  • 4 garlic cloves
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1 tsp crushed red pepper
  • 2 sirloin Steaks (8 oz each)
  • foccacia – 4 slices
  • 1 red onion
  • 16 fresh bay leaves
  • 8 wooden skewers (soaked in water for at least 20 minutes)
  • 4 heirloom tomatoes (multi-colored)
  • 1/4 cup Italian parsley, coarsely chopped


1. Heat a gas or charcoal grill to medium-high heat. Finely chop the garlic, place in a bowl. Add lemon juice, oil, red pepper, salt (in moderation) and pepper to taste. Whisk until combined. Cut the steak into 1-inch cubes.
2. Place the steak in a resealable plastic bag with half the marinade and allow to sit for 20 minutes at room temperature (or refrigerate for up to 12 hours). Brush the bread on both sides with a little of the marinade. Cut the red onion into 1-inch squares.
3. Carefully skewer the steak cubes, bay leaves and red onion onto the prepared skewers. Place the skewers on the barbecue and grill for about 8-10 minutes, turning so each side browns. Remove skewers from grill and leave to rest for 5 minutes, loosely covered with aluminum foil.
4. While kabobs are resting, grill the bread until golden and crisp, about 2 minutes, turning once. Slice the tomatoes and toss with the parsley and the remaining marinade. Serve kabobs with grilled bread and tomato salad.


Look for fresh bay leaves in the produce department with other fresh herbs.


Per serving: 658 calories, 48g fat, 11g saturated fat, 86mg cholesterol, 426mg sodium, 30g carbohydrate, 3g fiber, 3g sugar, 29g protein