Steak Marinade for Kabobs Recipe – Juicy, Flavorful & Easy
After making this steak marinade for kabobs, I couldn’t wait to tell you how amazing it turned out. The beef was tender, bursting with flavor, and paired beautifully with charred vegetables fresh off the grill.
I love how this recipe makes such an impressive dish with minimal effort. It’s perfect for summer barbecues or even a quick weeknight meal. Trust me, once you try this marinade, you’ll never look at kabobs the same way again.
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Ingredients for Steak Marinade for Kabobs Recipe
Here’s everything you’ll need to make this delicious steak marinade, along with the kabobs:
- 1 ½ pounds sirloin steak, cut into 1-inch cubes
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
For the kabobs:
- 1 pound baby Yukon gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 2 green bell peppers, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 8 ounces crimini mushrooms
Note: Serves approximately 6 people.
Variations to Try
This marinade and kabob recipe is highly versatile. Here are some adjustments you can try:
- Sugar-free: Swap the brown sugar with a natural sweetener like coconut sugar or simply omit it.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Extra herbs: Add fresh rosemary or thyme for a more aromatic punch.
- Spicy twist: Include crushed red pepper flakes or cayenne for a little heat.
- Protein options: Substitute steak with chicken, lamb, or even tofu for dietary preferences.
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Cooking Time
Kabobs are quick and easy to prepare, making them ideal for any schedule.
- Prep time: 10 minutes
- Marinating time: 1 hour to 24 hours
- Cook time: 10 minutes
- Total time: 1 hour 20 minutes (including marinating)
Equipment You Need
Here’s a list of the basic tools you’ll need to prepare kabobs:
- Mixing bowl: For combining the marinade.
- Whisk: To mix the marinade thoroughly.
- Large zip-top plastic bag: To marinate the steak evenly.
- Skewers: Bamboo or metal skewers to thread the kabobs.
- Grill or grill pan: For charring and cooking the kabobs to perfection.
- Tongs: To flip the kabobs without damaging the meat or vegetables.
How to Make Steak Marinade for Kabobs?
Crafting this recipe is straightforward and rewarding. Follow these steps for the perfect kabobs.
Prepare the Marinade
Combine the Worcestershire sauce, soy sauce, olive oil, Dijon mustard, garlic, brown sugar, lemon juice, basil, parsley, and black pepper in a mixing bowl. Whisk until smooth and well blended.
The combination of these ingredients creates a savory, tangy, and slightly sweet marinade that enhances the steak’s natural flavor.
Marinate the Steak
Place the cubed steak in a large plastic bag or shallow dish. Pour the marinade over the steak, ensuring each piece is fully coated.
Seal the bag (or cover the dish) and refrigerate for a minimum of 1 hour, though marinating for up to 24 hours will develop deeper flavor. If using wooden skewers, soak them in water at this time to prevent burning on the grill.
Prepare the Vegetables
Boil the potatoes in salted water until they’re fork-tender, about 6–8 minutes. Drain and toss them in olive oil, rosemary, and mustard for seasoning. Chop your other vegetables into evenly sized pieces to ensure they cook uniformly. Brush them lightly with leftover marinade for added flavor.
Assemble the Kabobs
Thread the marinated steak onto skewers, alternating with vegetables like potatoes, mushrooms, peppers, and onions. Aim for about 4–5 pieces of steak per skewer for balanced servings.
Grill the Kabobs
Preheat your grill to high heat, then reduce it slightly to medium-high. Place the kabobs directly on the grill grates and cook for 8–10 minutes, turning every 2–3 minutes. Look for a nice char on the edges without overcooking the steak. Medium-rare to medium is ideal for juicy steak kabobs.
Rest and Serve
Once the kabobs are done, allow them to rest for 5 minutes off the grill. This helps the juices redistribute, making the meat more flavorful and tender. Serve immediately.
Why You’ll Love This Recipe?
This steak marinade for kabobs is full of standout qualities:
- Simple yet flavorful: The marinade comes together quickly but delivers complex flavors.
- Customizable: Works with various proteins and vegetables.
- Great for entertaining: Impress your guests with vibrant and delicious kabobs.
- Meal-prep friendly: Marinate ahead of time for an easy grilling session.
How to Serve Steak Marinade for Kabobs?
Here are some great ways to serve and present your kabobs:
- Arrange kabobs on a large platter with extra fresh herbs for garnish.
- Pair with sides like rice pilaf, a light salad, or grilled bread.
- Serve with dipping sauces such as tzatziki, chimichurri, or barbecue sauce.
- Enhance visual appeal by using colorful vegetables like bell peppers and squash.
You’ll be surprised how easy and tasty this Steak Marinade for Kabobs Recipe is.
Nutritional Information
Per serving, here’s a quick nutritional profile:
- Calories: 389
- Protein: 29g
- Carbohydrates: 25g
- Fat: 19g
Make Ahead and Storage
Kabobs are excellent for prepping in advance. To save time, you can marinate the meat and prepare the vegetables a day ahead. Store them separately in the refrigerator until you’re ready to assemble and grill.
If you have leftovers, place the kabobs in an airtight container and refrigerate for up to 3 days. To reheat, use a grill, oven, or stovetop on low heat to avoid overcooking. Avoid freezing cooked kabobs, as the vegetables may lose their texture.
Tips for Making the Recipe
Based on my experience, here are some handy tips:
- Don’t skip soaking the skewers: It prevents them from burning during grilling.
- Cut pieces uniformly: This ensures even cooking of both meat and vegetables.
- Use a thermometer: Check the internal temperature of the steak for perfect doneness (140°F for medium-rare).
- Baste while grilling: Brush extra marinade onto the kabobs as they cook for added flavor.
How Do You Tenderize Beef for Kabobs?
Tenderizing steak for kabobs starts with the marinade. The acidity in lemon juice or soy sauce breaks down tough muscle fibers, making the meat more tender. Additionally, choosing a slightly marbled cut like sirloin and slicing it against the grain can keep the steak juicy and easy to chew.
What is the Difference Between Kebabs and Kabobs?
The terms “kebabs” and “kabobs” are often used interchangeably, but the difference lies in regional language. “Kebabs” is the traditional Middle Eastern term, describing meat or vegetables usually cooked on skewers. “Kabobs” is the Americanized spelling and is more commonly used in the United States.
With this recipe, your steak kabobs will be the highlight of any meal. The marinade is the secret to juicy, tender meat and flavorful vegetables. Fire up the grill and give these kabobs a shot. Whether it’s a summer gathering or a casual dinner, this dish is guaranteed to impress!
Steak Marinade for Kabobs Recipe
Ingredients
Method
- Combine the Worcestershire sauce, soy sauce, olive oil, Dijon mustard, garlic, brown sugar, lemon juice, basil, parsley, and black pepper in a mixing bowl. Whisk until smooth and well blended. The combination of these ingredients creates a savory, tangy, and slightly sweet marinade that enhances the steak’s natural flavor.
- Place the cubed steak in a large plastic bag or shallow dish. Pour the marinade over the steak, ensuring each piece is fully coated. Seal the bag (or cover the dish) and refrigerate for a minimum of 1 hour, though marinating for up to 24 hours will develop deeper flavor. If using wooden skewers, soak them in water at this time to prevent burning on the grill.
- Boil the potatoes in salted water until they’re fork-tender, about 6–8 minutes. Drain and toss them in olive oil, rosemary, and mustard for seasoning. Chop your other vegetables into evenly sized pieces to ensure they cook uniformly. Brush them lightly with leftover marinade for added flavor.
- Thread the marinated steak onto skewers, alternating with vegetables like potatoes, mushrooms, peppers, and onions. Aim for about 4–5 pieces of steak per skewer for balanced servings.
- Preheat your grill to high heat, then reduce it slightly to medium-high. Place the kabobs directly on the grill grates and cook for 8–10 minutes, turning every 2–3 minutes. Look for a nice char on the edges without overcooking the steak. Medium-rare to medium is ideal for juicy steak kabobs.
- Once the kabobs are done, allow them to rest for 5 minutes off the grill. This helps the juices redistribute, making the meat more flavorful and tender. Serve immediately.