Marinated Steak Kabobs

Steak Kabobs on a plate with salad and corn on the cob

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5 from 2 votes

Grilled in under 15 minutes these juicy, flavorful and easy to make ahead Steak Kabobs are perfect for entertaining!

Prep Time15

Cook Time15

Marinating4

Total Time4 30

Course: Grilled, Main

Cuisine: American

Keyword: beef, dinner, grilled, steak

Servings: to 10 kabobs

Calories: 297kcal

Author: Tricia

Equipment

8 metal skewers or wooden skewers soaked in water to prevent burning

Ingredients

For the marinade:

⅓ cup soy sauce (94g or 3¼ oz)
⅓ cup canola oil plus 1 tablespoon divided (2 ½ oz or 70g)
3 tablespoons Worcestershire sauce (1¾ oz or 51g)
2 tablespoons dark brown sugar (28g)
3 garlic cloves minced
1 teaspoon ground black pepper
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes (optional)

For the kabobs:

2 lbs thick cut steaks trimmed of fat and cut into 1 ½-inch cubes (sirloin, ribeye or New York strip all work well)
1 large red bell pepper halved, cored and cut into chunks
1 large red onion with ends trimmed, peeled, halved lengthwise and cut into 1 ½-inch chunks
8 large mushrooms cleaned with tough stems trimmed
8 small tomatoes
lime wedges for serving (optional)
chopped parsley leaves for garnish

Instructions

Combine all marinade ingredients in a one gallon zipper bag. Remove 2 tablespoons to a small measuring cup and add 1 tablespoon of oil. Cover and set aside for vegetables.
Add the cubed steak to the marinade in the zipper bag and toss to coat evenly. Refrigerate for 1 hour or up to 4 hours, turning occasionally.

When ready to grill the kabobs:

Prepare the vegetables and toss in a large bowl with the reserved marinade and oil mixture.
Drain the beef, discarding the marinade. Prepare eight to ten 12-inch metal skewers. Thread each skewer with a mushroom, a cube of beef, a stack of onion, another beef cube, red pepper, beef and then a tomato. Repeat with remaining skewers. Brush or drizzle any remaining marinade from the vegetable bowl over the skewers.
Preheat a gas grill on high. Brush the grates to clean. Using long tongs coat the grates with folded paper towels soaked in vegetable oil. Repeat until the grates are well oiled.
Grill the kabobs directly over the hot side of the grill and turn the kabobs until the meat is well browned, grill marked and cooked to medium-rare about 2-3 minutes per side for a total of about 9 to 10 minutes.
Transfer the kabobs to a large platter. Serve with a squeeze of lime juice and garnish with parsley if desired.

Notes

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition