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Steak Kabobs with Tomato Salad and Grilled Bread

This recipe is based on shashlik, a centuries-old favorite in countries ranging from Russia and Lithuania to Turkey and Israel. You can replace the beef with lamb or pork, if you prefer.

Serves 4
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
564 calories per serving


> 4 garlic cloves
> ¼ cup lemon juice
> ½ cup olive oil
> 1 tsp crushed red pepper
> 2 (8 oz) pkgs Nature's Promise® Organic sirloin steak
> 4 thick slices Italian bread
> 1 red onion
> 16 fresh bay leaves
> 4 multicolored heirloom tomatoes
> 1/4 cup chopped Italian parsley
> Wooden skewers, soaked


Set grill to medium-high heat. Finely chop the garlic and place in a bowl. Add lemon juice, oil, crushed red pepper, salt, and pepper. Whisk until combined. Cut the steak into 1-inch cubes.
Place the steak in a resealable plastic bag with half the marinade and let stand 10 min. Brush the bread on both sides with 2 tbsp of the remaining marinade. Cut the red onion into 1-inch squares.
Thread the steak, bay leaves, and red onions onto skewers. Place on grill and cook 8–10 min., turning occasionally.
Meanwhile, grill the bread 2 min., until golden and crisp, turning once. Slice the tomatoes, then toss with the parsley and remaining marinade. Serve kabobs with grilled bread and tomato salad.

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