Beef, Eggplant, and Pepperoncini Kebabs

beef-eggplant-pepperoncini-kebob
Photo by Danny Kim
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 242 calories
    • Fat 11 g
    • Sat Fat 3 g
    • Cholesterol 42 mg
    • Sodium 757 mg
    • Protein 24 g
    • Carbohydrate 11 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 27 mg

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Soak 8 skewers in water for at least 15 minutes.

Toss the steak, eggplant, pepperoncini, oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Thread onto the skewers and grill, turning occasionally, until the steak is cooked through, 8 to 10 minutes for medium-rare.

Ingredients

  1. Check 2 tablespoons olive oil, plus more for the grill
  2. Check 1 pound strip or sirloin steak, cut into 1-inch piece
  3. Check 1 medium eggplant, cut into 1-inch pieces
  4. Check 16 pepperoncini peppers (from an 11.5-ounce jar)
  5. Check kosher salt and black pepper

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Soak 8 skewers in water for at least 15 minutes.
  3. Toss the steak, eggplant, pepperoncini, oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Thread onto the skewers and grill, turning occasionally, until the steak is cooked through, 8 to 10 minutes for medium-rare.