This easy recipe for steak kabob marinade has a classic savory flavor!
Just a few ingredients from the pantry are all you need to make an easy marinade for juicy and savory flavor-infused steak! Add some bell peppers, onion, and mushrooms, and get your grill on!
Lighter than the popular Texas Roadhouse version, this recipe has the same perfect balance of flavors and it’s a cinch to make!
Savory Steak Kabob Marinade
This marinade makes delicious kebabs, perfect to pair with a side salad and rice pilaf.
- Shish kabobs are fun to eat, hand-held meals with the meat and veggies grilled and served at the same time!
- Make in advance! Prep marinade and cut veggies up to a day ahead for easy assembly and grilling!
- Versatile! Use steak kabob marinade on more than beef! It’s great on pork, chicken, and shrimp, too!
Ingredients for Great Steak Kabobs
For the Marinade
- Oil: Essential for ensuring the marinade coats the meat evenly and as a base for the marinade. Choose a mild-flavored oil.
- Worcestershire Sauce and Soy Sauce: These add umami, salt, and help tenderize the meat.
- Dijon Mustard and Garlic: A perfect duo for a bright and bold punch of flavor that pairs well with steak.
- Tip: If you’re running low on Worcestershire or soy sauce, use Balsamic vinegar in place. And if Dijon isn’t available, any mustard variety will do—just adjust to your liking.
- Seasoning: A little rosemary, salt & black pepper is all that’s needed.
For the Kabobs
Meat – Top sirloin steak, strip loin, tenderloin, or ribeye steaks are excellent for kabobs! Less expensive, tougher cuts of meat like a chuck roast take longer to tenderize, but can be marinated longer for juicy results!
Vegetables – Besides peppers, onions, and mushrooms, thick coins or chunks of zucchini, par-cooked baby potatoes or corn, cherry tomatoes, and even thick cubes of bread are great on skewers!
Variations – Punch up the marinade with a splash or two of Tabasco or Sriracha or add some homemade blackened seasoning. Whisk in some plain Greek yogurt in step 1 for a thicker, creamier marinade.
How to Make Steak Kabob Marinade
This beef kabob marinade is super versatile so feel free to use what’s on hand or experiment with what’s in the spice cabinet!
- Combine the marinade in a bowl and marinate the cubes of steak.
- Meanwhile, prepare vegetables (as per the recipe below).
- Thread steak and veggies onto skewers and grill on medium-high heat until the steak reaches the desired doneness.
Tips for Marinating Steak
- Do not marinate in a metal bowl, use a glass bowl or marinate the steak kabobs in a zippered bag with the air squeezed out for even distribution of marinade.
- Marinate for at least 1 hour for tender beef kabobs but not more than 4 hours. Marinating too long can break down the meat too much making mushy steak kabobs.
- Discard leftover marinade.
- For best results, store leftover steak kabobs by removing them from the skewers before chilling. Refrigerate in an air tight bag for in the refrigerator for up to 4 days.
All Kinds of Kabobs!
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Steak Kabob Marinade
This classic steak kabob marinade creates the best grilled steak flavor!
For the marinade, in a medium bowl, combine oil, Worcestershire sauce, soy sauce, Dijon mustard, garlic, black pepper, and rosemary.
Cut the steak into 1 ¼-inch pieces and marinate for at least 1 hour or up to 4 hours.
Cut the vegetables into 1-inch pieces. Place the vegetables in a separate medium bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
Remove the steak from the marinade allowing excess to drip off. Discard the marinade and thread the steak and vegetables onto skewers.*
Preheat the grill to medium-high heat. Add the skewers and cook, turning frequently, for 8 to 10 minutes or until the steak reaches the desired doneness.
Remove and rest 5 minutes before serving.
Medium Rare – internal temp at 135° F.
Medium – internal temp of 145° F.internal temp of 145° F.
Medium Well – internal temp of 150° F. To cook the steak to desired doneness, keep in mind the temperature will continue to rise once the beef is removed from the grill so take it off a few degrees before it reaches the desired temperature.
- Do not marinate in a metal bowl, use a glass bowl or marinate the steak kabobs in a zippered bag with the air squeezed out for even distribution of marinade.
- Marinate for at least 1 hour but not more than 4 hours. Marinating too long can break down the meat too much making mushy steak kabobs.
- Discard leftover marinade.
Calories: 371 | Carbohydrates: 7g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 91mg | Sodium: 500mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1251IU | Vitamin C: 54mg | Calcium: 46mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
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