Steak Kabobs

Tender steak and bright seasonal veggies tossed in a flavorful brown sugar, soy & garlic marinade. These steak kabobs are grilled to perfection for an easy-to-serve supper solution, ideal for backyard barbecues and balmy evenings. Includes step by step instructions and tips for making the absolute best kabobs of your life!

The men in my house love steak night. Is there anything better than the smell of steak wafting from the grill? Needless to say, these steak kabobs are always a big hit.

First, there’s the marinade. A tangy blend of Worcestershire, lemon juice, soy and garlic which is tempered with the sweetness of brown sugar. It’s a knock-your-socks-off flavor profile. The longer the steak marinades, the more tender and flavorful it becomes.

The veggies add color and texture to round out the dish. I like to choose a seasonal selection. Sometimes I add veggies picked straight from our garden.

Then there’s the fun factor. Food on a stick is reminiscent of carnivals, amusement parks and a general good time. Make it a family affair! Allow budding chefs to assemble the kabobs by choosing a pattern and skewering the ingredients. Your sous chef will thoroughly enjoy their interactive dining experience.

Beef Marinade Ingredients and Notes

Below is an overview of what you will need to make this marinade and any notes on where to find ingredients or substitutions.

Stone Ground Mustard: Stone ground mustard is sometimes known as whole grain mustard, so you may see it labeled either way. In this dish, I prefer the zesty punch of stone ground, while not being too spicy. You can substitute other mustards such as Dijon (spicier), Brown Mustard (much spicier), or yellow mustard (less intense mustard flavor and less spicy, but also adds a more vinegar flavor).

Lemon Juice: Fresh lemon juice or bottled is fine.

Worcestershire: While I definitely recommend staying the Worcestershire, in a pinch you could try a beef marinade base like Better than Bouillon or even Allegro. However, I have not tried these as substitutes.

Brown Sugar: I use light brown sugar, but dark brown is completely fine if that is what you have one hand.

Vegetable Oil: Oils with a high fire point are best for grilling. Vegetable, Canola, or Avocado oil are some of my favorites.

Minced Garlic: I often buy mince garlic in a jar, but you can use fresh as well without changing the ratios.

Soy Sauce: Regular and lower sodium soy sauce work great.

I pack ours tightly on the kabob skewers. This keeps the moisture in while the outside is crispy with fire roasted goodness.

Tip: Most of the time I grill the steak ALL on one skewer and grill the veggies on their own skewers (i.e. a pepper skewer, mushroom skewer, etc.) While the skewers are much prettier when alternating, separating allows everyone to choose how well done they want their steak and because different vegetables have different cooking times. Bonus: Everyone can pick what they like!

Cut Everything on the Larger Side

You want everything cooked as a large bite size, maybe 2 bites. Larger pieces will cook more evenly and still remain moist at the center. I cut the steak and vegetables at the same size – roughly 1.5 inches square.

Soak Your Wooden Skewers

I use metal skewers like these and loooove them! They work great for kabobs, roasting marshmallows, hot dogs over a fire, and even stirring large pitchers. However, the ends get very hot and can easily burn your hands.

If you are using wooden or bamboo skewers, soak them in water to make sure that the skewers don’t burn or dry out. They need to be soaked at least an hour, so I find it easiest to submerge the skewers when I start putting the marinade together.

How Long to Marinate Steak

The flavor is all in the marinade. I always marinade my meat at least two hours, but preferably overnight in the refrigerator. You don’t need to marinate the veggies, but you can use the extra marinade to brush over the kabobs as they cook. Just make sure to either reserve ½ cup marinade or boil it for at least 5 minutes if reusing from the chicken.

Serving and Storage Suggestions

Serving Ideas: I usually serve over a bed of rice. This is also delicious with Fresh Mexican Street Corn Cobs, our Cucumber Onion Salad, or Crunchy Asian Slaw.

Throwing a summer soiree? Play off the kabob theme and go skewer-crazy! Thread fresh fruit, antipasti and mini dessert bites on skewers. Food on a stick is just so fun!

Store: You can Store in the refrigerator in an airtight container with or without the skewers. Lasts 3-4 days.

Freeze: You can freeze the marinating steak or the cooked kabobs. Allow it to thaw before grilling or baking in the oven. Lasts about 3 months if in an airtight ziplock bag and sealed well.

Video Walk Through

Here is a short video going through all the steps to make these kabobs with an oven if you need.

FAQS

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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.