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    🏠Home » Recipes » Beef Recipes

    Marinated Steak Kabobs

    Aug 13, 2020 · Modified: Jul 8, 2021 by Dan Mikesell AKA DrDan · 12 Comments

    Recipe Table of Contents    
    4.27 from 68 votes

    Everybody will love these tasty and tender marinated steak kabobs made with strip or sirloin steak. Easy enough for family dinners but eloquent enough for company.

    Picture of finished beef kabobs on blue plate

    Jump To:
    • 🐄Steak
    • 🥣Steak Marinade
    • ✔️Tips
    • 📖Kabob Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    I love kabobs. They are just fun. What is better than meat on a stick? You could add veggies between the steak chunks for a complete meal, but I tend to cook my meat separately as veggie kabobs.

    I's occasionally lazy. I occasionally buy premade, season, and tenderized sirloin steak kabobs at our local store. They are nicely done and just a great time saver. Buy, turn on the grill, and cook. So easy.

    But it was time for my own version with very little work you can step it up a few notches. Using just pantry staples, you can make a great kabob marinade everybody will love. Step the meat up to strip steak or top sirloin will just add to the great taste.

    My  Rating

    My rating system. Great 5 out of 5

    High 4 to low 5. Varies with your meat choice. The marinade is a strong 5.

    🐄Steak

    I like to use top sirloin steak or strip steak cut into 1-inch chunks. Strip steak is a step up from the sirloin and a bit more tender.

    Yes, filet would be great, but I have better things to do with good filets. You can use lesser sirloin, but it is a bit chewer but still good due to the marinade tenderizing.

    Location of Sirloin-Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    🥣Steak Marinade

    A marinade is used to tenderize and to add flavor. While we all love grilled steak, adding more taste and tenderness is always a good thing.

    I read maybe 20 marinade recipes, but in the end, I have a great marinade, The Best Steak Marinade. It has great taste and handles the heat of a grill on high great without burning.

    This marinade uses pantry ingredients you already have on hand. There is olive oil, soy sauce, lemon juice, and Worcestershire sauce along with common spices. I also suggest white pepper for a special taste but use black pepper if you don't have that.

    A final note on terminology. A marinade is a liquid, so it is a noun, while marinate is a verb.

    ✔️Tips

    Adding Vegetables

    I frequently add the veggies on the same kabob as the meat. That usually works out ok. If you elect to do that, some big chunks of green or red peppers or wedges of red onions are my favorites. They need a light coat of oil.

    But I consider veggies vs. meat a bit of a grilling mismatch. They just don't cook the same. So even though it looks so nice, I suggest separation is best.

    Vegetable Kabobs

    If cooked on separate kabobs, the standard onion and bell peppers will cook in about 10-12 minutes. But if mixed in with the steak, they will take about the same time.

    The Skewers

    I tend to use metal skewers, but really on beef, I prefer wood. Why? I don't really need the center to cook faster.

    With chicken and veggies, I prefer metal with the heat transfer but not for beef. I prefer wood. The wood skewers should be soaked in water for several hours before grilling so they don't burn up.

    Serving Size

    Lastly, I suggest about ½ pound of meat as a serving size. There is enough marinade here for about 4 servings. If you are doing more, just increase the marinade.

    📖Kabob Recipes

    Easy Beef Kabobs

    Honey Garlic Chicken Kabobs

    30 Minute BBQ Chicken Kabobs

    Buttermilk Ranch Chicken Kabobs

    This recipe is listed in these categories. See them for more similar recipes.

    Beef Recipes, Grill Recipes
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    🖼️Step-by-Step Photo Instructions

    marinade and sirloin steak

    Pictures are for 3 servings, but recipe and comments are for 2 servings.

    mixing marinade in bowl with whixk

    Mix marinade 4 tablespoons olive oil, 3 tablespoons soy sauce, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce,1 ½ tablespoons dry basil, 2 teaspoons garlic powder, 2 teaspoons dry parsley flakes, and ½ teaspoon white pepper.

    trimming steak into cubes on red board

    Trim the steak of trimmable fat and cut into 1-inch cubes.

    adding steak to bag with marinade

    Combine marinade with steak cube and mix well. Refrigerate for 2-6 hours—but overnight is fine.

    Place steak on skewers

    Clean, oil, and preheat grill to high. Place steak on skewers.

    steak on skewers on grill grate

    Grill over high direct heat. Flip every 3-4 minutes—grill to your desired internal temperature. For me, 12 minutes to get 145°.

    steak kabobs on blue plate

    Allow to rest for 5 minutes before serving.

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    📝Recipe

    finished beef kabobs on blue plate

    Marinated Steak Kabobs

    From Dan Mikesell AKA DrDan
    Everybody will love these tasty, and tender marinated steak kabobs made with strip or sirloin steak. Easy enough for family dinners but eloquent enough for company.
    Tap to leave a Rating
    4.27 from 68 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Marinate time: 2 hours
    Total Time: 2 hours 22 minutes
    Servings #/Adjust if desired 2

    Ingredients

    US Customary - Convert to Metric
    • 1 pound steak - ½ pound per serving. Use top sirloin or strip steak.

    Marinade - Enough for up to 2 pounds of meat

    • 4 tablespoons olive oil
    • 3 tablespoons soy sauce
    • 3 tablespoons lemon juice
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons garlic powder
    • 1 ½ tablespoons dry basil
    • 2 teaspoons dry parsley flakes
    • ½ teaspoon white pepper - substitute black pepper if no white pepper
    Prevent your screen from going dark

    Instructions

    • Mix marinade. 4 tablespoons olive oil, 3 tablespoons soy sauce, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 1 ½ tablespoons dry basil, 2 teaspoons garlic powder, 2 teaspoons dry parsley flakes and ½ teaspoon white pepper.
      mixing marinade in bowl with whixk
    • Trim steak of trimmable fat and cut into 1-inch cubes. Use sirloin or strip steak.
      trimming steak into cubes on red board
    • Combine marinade with steak cube and mix well. Refrigerate for 2-6 hours.
      adding steak to bag with marinade
    • Clean, oil and preheat grill to high. Place steak on skewers.
      Place steak on skewers
    • Grill over high direct heat. Flip every 3-4 minutes. Grill to your desired internal temperature. For me, 12 minutes to get 145°.
      steak on skewers on grill grate
    • Allow to rest for 5 minutes before serving.
      steak kabobs on blue plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Wooden skewers work better here since the wood will not overcook the center of the meat. Presoak them to prevent them from catching on fire.
    2. I generally use top sirloin but strip steak is great for this recipe.
    3. Marinade for 2 hours minimum. Overnight is fine.
    4. This recipe is written for 2 servings. Count on ½ pound of steak per serving. The half-pound of meat will fit nicely on one skewer.
    5. The marinade is enough to handle up to 2 pounds of meat.
    6. Use black pepper if you don't have white pepper.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Marinated Steak Kabobs
    Amount Per Serving
    Calories 336 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g20%
    Cholesterol 138mg46%
    Sodium 226mg9%
    Potassium 776mg22%
    Carbohydrates 1g0%
    Fiber 1g4%
    Sugar 1g1%
    Protein 50g100%
    Vitamin C 1mg1%
    Calcium 64mg6%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published August 28, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Russ Hoblitzell

      July 04, 2019 at 10:00 am

      4 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        July 04, 2019 at 10:11 am

        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

    2. Jaime

      June 30, 2019 at 9:05 am

      5 stars
      I have become a much better cook thanks to you. This Marinade is delicious.

      Reply
    3. Amy

      June 18, 2018 at 7:02 pm

      Do u think I could Cook this in the oven? It’s raining outside here where I’m at.

      Reply
      • DrDan

        June 18, 2018 at 7:30 pm

        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

    4. Tavi

      June 08, 2018 at 5:52 pm

      Can you marinate overnight?

      Reply
      • DrDan

        June 08, 2018 at 6:46 pm

        The "official" answer is yes, up to 24 hours. But the acid (lemon juice) can eventually make the meat tougher not more tender. I like to keep beef to a few hours but even 20-30 minutes does a lot. This recipe calls for 2-6 hours so I think 6 hours max is safest. I would prefer 1 hour to overnight here.

    5. Sam Smith

      August 29, 2017 at 5:48 am

      This looks so good, I would love to try this.

      Reply
    6. Ron

      August 29, 2017 at 5:07 am

      Looks to be a solid marinade, I'll be giving this a try this week.
      Thanks for another great post!

      Reply
    7. John Lansdown

      August 28, 2017 at 9:17 pm

      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.

      Reply
    8. marms

      August 28, 2017 at 6:54 pm

      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!!

      Reply
      • DrDan

        August 28, 2017 at 6:59 pm

        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

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