Steak Kabob Marinade

This steak kabob marinade is an easy way to make grilled steak skewers that are juicy, flavorful, and worth firing up the grill for. The steak soaks up a savory, garlicky marinade with just enough sweetness and tang from Worcestershire sauce, soy sauce, Dijon mustard, lemon juice, brown sugar, and herbs, which helps it cook up tender and deeply flavorful. Paired with baby Yukon gold potatoes, mushrooms, red onion, and bell peppers, these steak kabobs turn into a full grilled dinner that's simple to pull off.

Why You’ll Love This Beef Kabob Marinade

It's grilling season, and these marinated steak kabobs are a dinner I always make throughout summer. Marinating the meat is worth the extra time, and this marinade does exactly what I want a good steak kabob marinade to do. It gives the beef real flavor, helps it brown nicely on the grill, and makes the steak taste seasoned all the way through instead of just on the outside. After making plenty of grilled steak recipes, I’ve found that kabobs work best when the marinade has enough savory depth to stand up to the vegetables too, and this one does.

I use sirloin tips in this recipe because they cook quickly, stay tender, and hold their shape well on skewers. That matters more than people think with kabobs. You want a cut that can handle the grill without drying out or falling apart. The potatoes also make these more complete than a lot of steak skewer recipes, while the mushrooms, onions, and peppers bring in color, texture, and that grilled flavor that makes kabobs so good.

I also like this recipe because it works for more than just cookouts. It’s great for summer dinners, weekend grilling, family meals, or meal prep when you want grilled steak with built-in sides. Once everything is threaded onto the skewers, the rest is easy, and the end result tastes like a lot more effort than it actually takes.

Ingredients

This recipe has two parts: the steak marinade and the kabobs.

Marinade: 

• 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

Kabobs:

• 1 ½ pounds sirloin tips, cut into 1-inch cubes
• 1 pound baby Yukon gold potatoes
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 8 ounces crimini mushrooms
• 1 red onion, cut into 1-inch cubes, about 3 onion layers each
• 2 bell peppers, cut into 1-inch pieces

Best Steak For Shish Kabobs

Sirloin tips are one of the best cuts for steak shish kabobs because they’re flavorful, fairly tender, and easy to cut into even cubes. They also hold up well to marinade and cook nicely over high heat without falling apart on the skewer.

Other good options include:

• Top sirloin: a great all-around choice with good flavor and tenderness
• Ribeye: richer and more flavorful, but the extra fat can cause more flare-ups
• New York strip: beefy and tender enough for kabobs
• Tenderloin: the most tender option, but also the most expensive
• Steak tips: a good choice if that’s what you have and they’re cut evenly

For kabobs, the best steak is a cut that stays tender with quick grilling. That’s why sirloin is usually the sweet spot. I’d avoid tougher cuts unless you’re willing to marinate longer and watch the cook time closely, since kabobs cook fast and don’t have much time to break down chewy meat.

How To Make Steak Kabobs

Step 1: Make The Marinade

In a medium bowl, whisk together the Worcestershire sauce, soy sauce, olive oil, Dijon mustard, minced garlic, brown sugar, lemon juice, dried basil, dried parsley, and black pepper.

Reserve 2 tablespoons of the marinade before adding it to the raw steak. You’ll use this reserved marinade to season the vegetables later.

Step 2: Marinate The Steak

Place the cubed sirloin tips in a large zip-top bag. Pour all of the marinade, except the reserved 2 tablespoons, over the steak. Seal the bag and gently squish everything around so the steak is evenly coated.

Refrigerate for 1-6 hours. If you’re using wooden skewers, this is also a good time to soak them in water so they don’t burn too quickly on the grill.

Step 3: Parboil The Potatoes

Add the baby Yukon gold potatoes to a large pot of salted water. Boil until they’re just tender enough to pierce with a fork, about 6-8 minutes.

Drain well, then toss the potatoes with 2 tablespoons olive oil and 2 tablespoons Dijon mustard. Set them aside while you prep the vegetables.

Step 4: Prep The Vegetables

Preheat the grill to high heat. Cut the bell peppers, red onion, and mushrooms into pieces that are roughly the same size as the steak cubes. Keep about 3 layers of onion together in each chunk so the onion doesn’t fall apart on the skewers. Drizzle the vegetables with the reserved marinade and toss gently to coat.

Step 5: Assemble The Kabobs

Thread alternating pieces of steak, vegetables, and potatoes onto the skewers. Aim for 4-5 pieces of steak per skewer, with vegetables and potatoes spaced between the meat. Don’t pack everything too tightly, or the kabobs won’t cook evenly.

Step 6: Grill The Steak Kabobs

Place the kabobs on the grill directly over the heat, then reduce the heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the steak is cooked to medium-rare or medium and the vegetables are lightly charred around the edges.

Step 7: Rest And Serve

Remove the kabobs from the grill and let them rest for 5 minutes before serving. Resting gives the juices time to settle back into the steak, which keeps the meat more tender and flavorful.

My Tested Expert Tips For The Best Steak Kabob Marinade

What To Serve With Steak Kabobs

These steak kabobs already have beef, potatoes, and vegetables, so they can easily work as a full meal on their own. If you want to round them out with a side or build more of a cookout spread, they pair well with a lot of simple options.

They’re especially good with:

• Grains and starches: rice, couscous, quinoa, garlic bread, or pasta salad
• Fresh sides: green salad, cucumber tomato salad, cornbread, coleslaw
• Cookout favorites: grilled corn, corn ribs, potato salad, baked beans, and watermelon
• Extra vegetables: roasted vegetables or a simple salad on the side

How to Store and Reheat Steak Kabobs

• In the fridge: Store leftover steak kabobs in an airtight container in the refrigerator for up to 4 days. For the best leftovers, remove the steak and vegetables from the skewers before storing. It saves space and makes reheating easier.
• Best ways to reheat: To keep the steak from drying out, reheat gently in a skillet over medium-low heat until heated through, in the air fryer at 350°F for a few minutes, or in the Microwave in short intervals if you need a quick option. Try not to overheat the steak, or it can turn tough.
• Freezing: You can freeze the marinated uncooked steak for up to 3 months. Add the steak and marinade to a freezer-safe bag, press out as much air as possible, and freeze. Thaw it in the fridge before threading onto skewers and grilling. I don’t recommend freezing fully assembled kabobs with the vegetables and potatoes, since the vegetables can soften and release extra moisture after thawing.

Steak Kabob Marinade FAQs

What is the best marinade for steak kabobs?

A good steak kabob marinade should have salt, acid, fat, sweetness, and savory flavor. This marinade uses soy sauce and Worcestershire sauce for salt and umami, olive oil for richness, lemon juice and Dijon mustard for tang, brown sugar for balance, and garlic, basil, parsley, and black pepper for flavor.

How long should you marinate steak kabobs?

Marinate steak kabobs for at least 1 hour and up to 6 hours. That gives the steak enough time to absorb flavor without letting the acidic ingredients change the texture too much.

Can you marinate steak kabobs overnight?

You can, but I prefer 1-6 hours for this marinade because it includes lemon juice and other strong flavor ingredients. If you need to marinate overnight, reduce the lemon juice slightly so the outside of the steak doesn’t get too soft.

What cut of steak is best for kabobs?

Sirloin tips, top sirloin, steak tips, ribeye, tenderloin, and New York strip all work well for steak kabobs. Sirloin tips are a great choice because they’re flavorful, tender enough for grilling, and more affordable than premium steak cuts.

Should I soak wooden skewers?

Yes, soak wooden skewers in water while the steak marinates. This helps keep them from burning too quickly over the grill. Metal skewers don’t need soaking.

How do I keep steak kabobs from drying out?

Don’t overcook the steak, use a flavorful marinade, grill over medium-high heat, and let the kabobs rest before serving. Sirloin tips are best cooked to medium-rare or medium for a juicy texture.

What temperature should steak kabobs be cooked to?

For medium-rare, cook the steak to about 130-135°F. For medium, cook it to about 140-145°F. Use an instant-read thermometer for the most accurate results.

Can I cook steak kabobs in the oven?

Yes. Place the kabobs on a foil-lined baking sheet or wire rack and broil them, turning every few minutes, until the steak is cooked and the vegetables are lightly charred. Watch closely since broilers vary.

Can I make steak kabobs without a grill?

Yes. You can cook them on a grill pan, under the broiler, or in a hot cast-iron skillet. A grill or grill pan gives the best char, but the marinade still adds plenty of flavor either way.

Can I use the leftover marinade as a sauce?

Only if it was reserved before touching the raw steak, or if you boil it first. This recipe has you reserve 2 tablespoons before marinating the meat so it can safely be used on the vegetables.

Why are my vegetables burning before the steak is done?

The grill may be too hot, the vegetable pieces may be too small, or the skewers may be packed unevenly. Cut vegetables into pieces similar in size to the steak and grill over medium-high heat, turning every 2-3 minutes.

Can I prepare steak kabobs ahead of time?

Yes. You can marinate the steak, parboil the potatoes, and chop the vegetables ahead of time. Assemble the skewers closer to grilling so the vegetables stay fresh and the skewers are easier to handle.