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Steak Marinade for Kabobs Recipe
Ben Carraoli

Steak Marinade for Kabobs Recipe

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.
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Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Course: Dinner
Calories: 389
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.