Juicy Steak Kebabs Savory Marinade (Printable)
Tender steak and vibrant vegetables grilled on skewers with a rich, zesty marinade that infuses every bite with bold flavor.
# What You'll Need:
→ Meats
01 - 1.5 lbs sirloin or ribeye steak, cut into 1.5-inch cubes
→ Vegetables
02 - 1 red bell pepper, cut into 1.5-inch pieces
03 - 1 yellow bell pepper, cut into 1.5-inch pieces
04 - 1 red onion, cut into wedges
05 - 8 oz cremini or button mushrooms, whole
→ Marinade
06 - 1/3 cup gluten-free soy sauce
07 - 3 tbsp olive oil
08 - 2 tbsp balsamic vinegar
09 - 2 tbsp Worcestershire sauce
10 - 3 cloves garlic, minced
11 - 1 tbsp brown sugar
12 - 1 tsp smoked paprika
13 - 1/2 tsp black pepper
14 - 1/2 tsp dried thyme
→ Skewers
15 - 8 wooden or metal skewers (if wooden, soak in water for 30 minutes)
# How to Prepare:
01 - In a large mixing bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, brown sugar, smoked paprika, black pepper, and dried thyme until well combined.
02 - Add the steak cubes to the marinade and toss thoroughly to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor penetration.
03 - Preheat your gas or charcoal grill to medium-high heat, approximately 400°F to 450°F, ensuring the grates are clean and lightly oiled.
04 - Thread the marinated steak cubes, red and yellow bell pepper pieces, red onion wedges, and whole mushrooms onto the skewers in an alternating pattern, distributing ingredients evenly across all 8 skewers.
05 - Place the assembled kebabs on the preheated grill and cook for 10 to 15 minutes, turning every 2 to 3 minutes with tongs to ensure even charring on all sides, until the steak reaches your desired level of doneness and the vegetables are lightly charred and tender.
06 - Remove the kebabs from the grill and let them rest for 5 minutes to allow the juices to redistribute throughout the meat before serving.
# Expert Advice:
01 -
- The steak stays impossibly tender while developing this gorgeous charred crust
- Marine does all the heavy lifting so you look like a grill master
- Everything cooks on one skewer which means minimal cleanup
02 -
- Dont crowd your skewers or nothing will cook properly
- The brown sugar in the marinade can burn fast so keep an eye on it
- Letting the meat rest makes the difference between juicy and dry
03 -
- Cut everything the same size so nothing cooks faster than anything else
- Make double the marinade and use half as a finishing brush during grilling