This steak kabob marinade is savory, garlicky, slightly sweet, and tangy from Worcestershire sauce, soy sauce, Dijon mustard, lemon juice, brown sugar, and herbs.
WHY YOU'LL LOVE THIS RECIPE
This marinade gives the steak deep flavor, helps it brown beautifully on the grill, and also works as a quick seasoning for the vegetables.
INGREDIENTS
For the marinade, you need: Worcestershire sauce, Soy sauce, Olive oil, Dijon mustard, Garlic, Brown sugar, Lemon juice, Dried basil, Dried parsley, and Black pepper
In a medium bowl, whisk together the marinade ingredients. Reserve 2 tablespoons of the marinade before adding it to the raw steak.
STEP 1: MAKE THE MARINADE
STEP 2: MARINATE THE STEAK
Place the cubed sirloin tips in a large zip-top bag. Pour the marinade over the steak. Seal the bag and refrigerate for 1-6 hours.
STEP 3: PARBOIL THE POTATOES
Add the potatoes to a large pot of water. Boil for about 6-8 minutes. Drain and toss in olive oil and Dijon mustard.
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. Drizzle with reserved marinade and toss gently.
STEP 5: ASSEMBLE THE KABOBS
Thread alternating pieces of steak, vegetables, and potatoes onto the skewers.
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.
STEP 7: REST AND SERVE
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
STORAGE TIPS
Store leftover steak kabobs in an airtight container in the refrigerator for up to 4 days. For best results, remove the steak and vegetables from the skewers before storing.
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