Best Steak Kabob Marinade

If you’ve ever had steak kabobs that looked gorgeous on the grill but chewed like a flip-flop, this steak kabob marinade is your fix. Made with balsamic vinegar, soy sauce, Worcestershire, garlic, Dijon, and rosemary, it gives beef kabobs bold flavor, better browning, and juicy, tender bites without overpowering the steak.

Whether you call them steak kabobs, beef kabobs, or shish kebabs, this is the easy marinade I use when I want grilled skewers that actually taste as good as they look.

Why This Steak Kabob Recipe Works

• Soy sauce and Worcestershire add deep savory flavor and help season the beef all the way through.
• Balsamic vinegar adds tang and a little sweetness for better caramelization on the grill.
• Dijon helps emulsify the marinade so it coats the steak evenly instead of sliding off like bad life choices.
• Garlic, rosemary, smoked paprika, and onion powder build bold flavor without masking the taste of the beef.
• Honey balances the salty and acidic ingredients and helps create that gorgeous grilled char.

Gather This

The ingredients needed to make this steak kabob marinade are quite simple and easy to find. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Steak – I like to use top sirloin or New York strip primarily because they are the middle of road on tenderness and fat content. Something too fatty or marbleized has the tendency for fibers to spread and fall off the skewer.

Best Steak for Kabobs

For the best steak kabobs, use a cut that is tender enough for quick cooking but sturdy enough to stay on the skewer. My favorite choices are:

• Top sirloin – best balance of flavor, tenderness, and price
• New York strip – beefier flavor, slightly richer
• Flat iron – tender and flavorful, but cut carefully across the grain
• Tenderloin – very tender, but pricey for kabobs

Best Vegetables for Kabobs

This question inevitably comes up- how to pick the best veggies for your kabob. The name of the game here is that you want to introduce color, but the pieces also need to be large and toothy enough for them to stay on the kabob while cooking, but not droop right off.

How to Grill Steak Kabobs

1. Marinate. For the best flavor, marinate the beef for 1 to 4 hours. If you’re using a more tender cut like sirloin or strip, that’s plenty of time. You can go a little longer, but I wouldn’t push it much past 8 hours, since the acid and salt can start changing the texture of the meat. If you’re in a hurry, even 30 to 60 minutes will still give you better flavor than plain steak.
2. Prep. Preheat grill to medium-high heat, about 400°F to 450°F. Oil the grates.
3. Assemble. Remove the steak fro the marinade and discard any extra. Thread the marinated steak and vegetables onto skewers, not too tightly so they can cook evenly.
4. Cook. Grill for 8 to 10 minutes, turning every 2 to 3 minutes. Cook until steak reaches your preferred doneness and vegetables are lightly charred.
5. Rest. Rest for 5 minutes before serving.

Make it A Meal

I love serving steak kabobs over a bed of ranch rice, but you can also eat them with grilled potatoes or even grilled broccoli.

Serve bread on the side with dipping oil or even just eat them on their own. Any classic BBQ side dish will do. Macaroni salad, baked beans and corn are all great too!

More Food on a Stick

Is there anything more fun than food on a stick? These are some of my favorite kabob and skewer recipes.

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Whether you call them kebabs or kabobs, this Steak Kabob recipe is the best! Made with a flavorful marinade and served with veggies, it can't be beat!

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Cook ModePrevent your screen from going dark

Servings: 4

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Equipment

• Garlic press
• Grater Set
• Whisk

Ingredients

Marinade

• ⅓ cup balsamic vinegar
• ¼ cup low sodium soy sauce
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic , finely minced
• 2 tablespoons vegetable oil
• 2 tablespoons fresh rosemary , finely chopped
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 1 tablespoon Kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ¼ teaspoon onion powder

Kabobs

• 1 pound top sirloin , cut into 1 inch pieces
• 8 ounces button mushrooms , cleaned and cut in half
• 2 cups bell peppers ,cut into 1 inch pieces
• 1 red onion , peeled and cut into 1 inch pieces

Instructions

• In a small bowl, whisk together ⅓ cup balsamic vinegar, ¼ cup low sodium soy sauce, 3 tablespoons Worcestershire sauce, minced 3 cloves garlic, 2 tablespoons vegetable oil , chopped 2 tablespoons fresh rosemary, 2 tablespoons honey, 2 teaspoons Dijon mustard, 1 teaspoon black pepper, 1 teaspoon smoked paprika , ¼ teaspoon onion powder.
• Cut the 1 pound top sirloin steak into large cubes (about 1-2 inch pieces) and add to large plastic bag or a nonreactive mixing bowl.
• Pour the marinade over the beef and make sure it is all covered, chill and marinate at least 30 minutes or up to overnight.
• Remove the beef from the bag and discard the remaining marinade.
• Thread the beef cubes with halved 8 ounces button mushrooms and 1-inch cut 2 cups bell peppers and 1 red onion evenly onto skewers.
• Heat the grill to medium-high heat and oil the grates.
• Place the kabobs over direct heat on the hot grill and cook for 4-5 minutes per side or until desired degree of doneness.
• Remove from the grill and allow to rest for 5 minutes before serving.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

If using wooden skewers, soak in water at least 30 minutes before using. 

Storage: Discard any steak kabob marinade after use. You can store any leftover steak kabobs in an airtight container in the refrigerator for up to five days. 

Freezing: You can freeze raw steak in the marinade as long as it isn’t being frozen for the second time. You can also freeze cooked steak. If packaged properly, it will stay good for up to four months. 

Nutrition

Calories: 328 kcal, Carbohydrates: 27 g, Protein: 29 g, Fat: 12 g, Saturated Fat: 7 g, Cholesterol: 67 mg, Sodium: 2505 mg, Potassium: 946 mg, Fiber: 3 g, Sugar: 19 g, Vitamin A: 2362 IU, Vitamin C: 101 mg, Calcium: 66 mg, Iron: 4 mg

Author: Jessica Formicola

Calories: 328

Course: Main Course, Main Dish

Cuisine: American

Keyword: beef kabob recipe, beef kabobs, beef kebab recipe, grilled beef kabobs, grilled steak kabobs, steak kabob, Steak kabob marinade, steak kabobs, steak kebab recipe, teak kabob recipe

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