Want a steak kabob marinade that’s easy and actually works? This one’s bold, savory, and beginner-proof—perfect for grilling juicy, tender kabobs using sirloin, strip, or your favorite steak cut. No weird ingredients, no fuss.
Jump To (scroll for more)
- 🤔 Why This Marinade Works
- 🥣 Ingredients You’ll Need
- 👨🍳 Quick Overview: Making Steak Kabobs with Marinade
- ⏲️ How Long Should You Marinate the Steak?
- 🥩 Choosing the Right Steak for Kabobs
- 🍽️ What to Serve with Grilled Steak Kabobs
- 🍢 Other Great Kabob Recipes
- 😊 Leftovers and Storage
- ❓ FAQs
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by Jaime :
⭐⭐⭐⭐⭐
"I have become a much better cook thanks to you. This Marinade is delicious."
🤔 Why This Marinade Works
- Beginner-friendly: No mystery ingredients or fancy techniques—just mix, marinate, and grill.
- Pantry staples: You probably have everything already: oil, soy sauce, lemon juice, a few dried herbs.
- Balanced flavor: A little sweet, a little tangy, and plenty of savory umami to bring the steak to life.
- Tender, not mushy: The acid in the marinade helps tenderize without overdoing it—just enough time makes a big difference.
🥣 Ingredients You’ll Need
This is a classic marinade for steak kabobs using common pantry staples.
- Olive oil – The base that helps everything stick and keeps the meat moist
- Soy sauce – Brings salt and savory depth
- Worcestershire sauce – Adds umami and complexity
- Lemon juice or vinegar – Helps tenderize the steak
- Honey or brown sugar – Adds balance and encourages browning on the grill
- Garlic powder, dried basil, parsley flakes – Dried herbs for flavor
- Pepper – White or black, depending on what you have
Optional variations:
These additions tweak the flavor but aren’t required. Stick with the base or mix and match to suit your taste:
- Dijon mustard – Adds tang and complexity
- Smoked paprika – Brings a mild smoky note, great for gas grills
- Red pepper flakes – A bit of heat, if you like things spicy
- Fresh garlic – Swap in for garlic powder (1–2 cloves, crushed)
- Rosemary or thyme – Fresh or dried herbs for a more herbal flavor
- Balsamic vinegar – Use instead of lemon juice for a richer, slightly sweet marinade
✅ Pro Tip: These are flavor options—not must-haves. Try one or two if you’re in the mood to mix things up, but the base marinade has everything you need for great results.
👨🍳 Quick Overview: Making Steak Kabobs with Marinade
1. Mix the marinade
Combine olive oil, soy sauce, lemon juice (or vinegar), Worcestershire sauce, and seasonings in a bowl. Whisk until well blended.
2. Marinade the steak
Trim excess fat and cut the steak into 1-inch cubes. Sirloin and strip steak work best. Add the beef to the marinade and refrigerate for 2 to 8 hours.
✅Pro Tips: Let the meat rest at room temperature for 15–30 minutes after marinating. It’ll cook more evenly and sear better.
3. Assemble the kabobs
Thread the marinated steak onto skewers. Soak wooden skewers for at least 10 minutes before grilling to help prevent burning.
✅Pro Tip: Wooden skewers help you avoid overcooking the center. Metal ones can transfer too much heat too fast.
4. Grill the steak kabobs
Grill over medium-high heat, turning every 3 to 4 minutes. Total time is usually 10–15 minutes, depending on the size of the cubes and your preferred doneness.
👇 For full step-by-step instructions, including exact measurements, scroll down to the printable recipe card—or keep reading for more tips, variations, and serving ideas.
⏲️ How Long Should You Marinate the Steak?
Aim for 4 to 6 hours for the best flavor and tenderness. That’s the sweet spot.
- Tougher cuts? Go up to 8 hours.
- Tender steaks like ribeye or filet? Two hours is plenty.
You’ll get good flavor transfer in as little as 30 minutes, but the texture won’t improve much in that short time. If you’ve got the time, two hours or more is worth it.
✅ Pro Tip: Don’t marinate overnight—too much time in acid can break down the texture and make the meat mushy instead of tender.
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🥩 Choosing the Right Steak for Kabobs
This marinade works with almost any steak, but some cuts give better results than others.
- Top sirloin is my go-to—it’s flavorful, tender, and budget-friendly.
- New York strip works well too, especially if you trim excess fat.
- Ribeye has great flavor but more fat, which can cause flare-ups.
- Filet mignon (beef tenderloin) is tender but more expensive.
You can use flank or skirt steak, but they tend to be chewier—even with a good marinade. If you do, slice them thin and against the grain.
✅ Pro Tip: I love to use it as a sirloin kabob marinade—it keeps lean steak juicy and full of flavor, whether you’re making kabobs or steak skewers.
🍽️ What to Serve with Grilled Steak Kabobs
Plan on about ½ pound of steak per person. This marinade makes enough for roughly four servings—scale it up as needed if you're feeding a crowd.
For a little extra flavor, top your kabobs with a pat of steak butter or garlic butter right off the grill.
As for sides, here are a few favorites that pair perfectly:
Warm sides for the grill:
Cold sides for summer meals:
✅ Pro Tip: Keep the rest of the plate simple—these steak kabobs bring bold flavor, so let them be the star.
🍢 Other Great Kabob Recipes
Looking for more kabob ideas? Try one of these easy favorites:
- Easy Beef Kabobs – Simple three-ingredient marinade
- Honey Garlic Chicken Kabobs – Sweet and savory
- BBQ Chicken Kabobs – Smoky and saucy
- Buttermilk Ranch Chicken Kabobs – Tangy and tender
These are all beginner-friendly and great for mixing up your grilling game.
😊 Leftovers and Storage
Leftover steak kabobs are great the next day—especially sliced up on a salad or tucked into a wrap.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 4 months.
✅ Pro Tip: If reheating, use a skillet or microwave in short bursts to avoid overcooking the steak.
❓ FAQs
Yes, absolutely. For chicken, marinate for one to two hours. For pork chops or pork tenderloin, go with one to four hours. The marinade works well for both, but leaner meats don’t need as much time as beef.
“Shish” means skewer, and while the terms get tossed around, they aren’t exactly the same. Kabobs are usually just chunks of meat. Shish kabobs typically include vegetables too, and skewers refer to the stick—whether you’re loading it up with steak, shrimp, or marshmallows.
There’s already plenty of sodium in the soy sauce and Worcestershire sauce, so extra salt just isn’t needed here. You won’t miss it.
No—once raw meat hits the marinade, it’s no longer safe to reuse. If you want to baste during grilling, make a little extra and keep it separate from the batch that touches the meat.
✅ Pro Tip: You can boil used marinade for a few minutes to make it safe, but it’s easier (and safer) to set some aside ahead of time.
📖The Recipe Card with Step-by-Step Instructions
Easy Steak Kabob Marinade for Grilling
Ingredients
- 4 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar or honey
- 3 tablespoons lemon juice - OR red wine or balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1½ tablespoons dry basil
- 2 teaspoons dry parsley flakes
- ½ teaspoon white pepper - or black pepper
- 1–2 pounds sirloin, strip, or other beef steak - About ½ pound per serving. Top sirloin or strip steak are great choices.
Step-by-Step Instructions
Mix the marinade
- Combine: 4 tablespoons olive oil, 3 tablespoons soy sauce, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 1½ tablespoons dry basil, 2 teaspoons garlic powder, 2 teaspoons dry parsley flakes, and ½ teaspoon white (or black) pepper. Whisk to combine.
Marinade the steak
- Trim visible fat and cut the steak into 1-inch cubes. Sirloin and strip steak work well.
- Add the steak to the marinade and mix well. Refrigerate for 2 to 8 hours—4 to 6 hours is ideal. Don’t marinate overnight. Tender cuts like filet or ribeye only need 2 hours.
Assemble the kabobs
- Thread the steak cubes onto skewers. Soak wooden skewers in water for at least 10 minutes to help prevent burning.
Grill the steak kabobs
- This is a marinade post, not a full grilling guide. However, grill over medium-high heat, turning every 3–4 minutes, until your desired doneness is reached—usually 10 to 15 minutes.
Recipe Notes
Pro Tips:
- The marinade is enough for up to 2 pounds of meat.
- Use black pepper if you don’t have white—other seasoning options are listed in the post.
- Marinate for at least 2 hours. The ideal time is 4 to 6 hours. As little as 30 minutes adds flavor but won’t tenderize.
- Wooden skewers work best since they don’t overcook the center. Soak them before using to reduce burning.
- I usually go with top sirloin, but strip steak also works great.
- Plan on ½ pound of steak per person. That’s usually one nicely filled skewer per serving.
- Nutrition info is based on marinated sirloin steak. Most of the marinade isn’t absorbed.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published August 28, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Russ Hoblitzell says
I always make extra marinade and baste frequently. For food safety, when I remove the meat from marinade, I bring it to a boil to kill any bacteria and can then serve it on the side at table. Zucchini and marinated artichokes also are great additions on the skewers!
Dan Mikesell AKA DrDan says
Hi Russ,
Welcome to the blog.
The general recommendation for marinades is to make extra and reserve the extra for later use. And to discard the marinade used on the raw meat. This is what I would do generally.
But boiling and reusing is considered acceptable by the FDA for those readers who are wondering.
Thanks for the note and rating.
Have a great holiday.
Dan
Jaime says
I have become a much better cook thanks to you. This Marinade is delicious.
Amy says
Do u think I could Cook this in the oven? It’s raining outside here where I’m at.
DrDan says
Yes, but it just won't be the same. You will need to get the oven at about 450 convection. If your oven is not super clean, it will smoke perhaps a lot. You will need a meat thermometer since I can't really give you an estimate of time but probably about 15-20 minutes range and you might need some broiler at the end to brown it some.
You might also try pan searing and then into the oven. See my Pan Seared Oven Roasted Strip Steak
I just did some prime ribeye steaks on the grill in the rain (OK my grill is three feet from the door). I'm hot sweaty and wet now. Watch Sunday for pictures.
Good luck with it.
Dan
Tavi says
Can you marinate overnight?
Sam Smith says
This looks so good, I would love to try this.
Ron says
Looks to be a solid marinade, I'll be giving this a try this week.
Thanks for another great post!
John Lansdown says
Looking at this makes me want to do K-Bobs
again. I'm like you in that it's best to cook meat
and veggies on a separate stick. When you
distrubute all on a plate, it's all good. I pretty much
season all protein I cook with your 7-2-2. Got the basics, anything more should be sauce, and your
Memphis Sauce is great. Really good after a day in the frig.
marms says
I am so sad! Barbecue and grilling again, and I don't have a barbecue and am NOT turning on my oven at 30 degree weather.
Sigh. But wait. Dog pix!!
DrDan says
Sorry and one more, Grilled Pork Chops, coming this weekend. Working on it today. I promise two good dog pictures. I'm switching to crockpot/tailgate/fall after Labor Day.
Dan