Everybody will love these marinaded steak kabobs. Quick enough for family dinners but eloquent enough for company. Easy to follow step by step photo instructions.
I love kabobs. They are just fun. What is better than meat on a stick? Here you could add veggies between the steak chunks for a complete meal, but I tend to cook my meat separate from the veggie kabobs.
We cheat occasionally. 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.
High 4 to low 5. Marked down a tad due to being sirloin steak. While a good choice, it is a little chewier than a strip steak.
Pro Tips: Notes about Marinaded Steak Kabobs:
First, the meat.
I used sirloin steaks cut into 1-inch chunks. The marinade with some lemon juice will tenderize some in addition to flavor.
Strip steaks would be excellent and a bit more tender. Yes, filet would be great, but I have better things to do with good filets.
I read maybe 20 marinade recipes, but in the end, I have a great marinade, The Best Steak Marinade. Great taste, handles the heat of a grill on high great plus everyday ingredients. Nothing better than that.
Adding some veggies.
I did, and most people do 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.
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.
Lastly, I suggest about 1/2 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.
Pictures are for 3 servings, but recipe and comments are for 2 servings.
Mix marinade 4 tablespoons olive oil, 3 tablespoons soy sauce, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce,1 1/2 tablespoons dry basil, 2 teaspoons garlic powder, 2 teaspoons dry parsley flakes and 1/2 teaspoon white pepper.
Trim steak of trimmable fat and cut into 1-inch cubes.
Combine marinade with steak cube and mix well. Refrigerate for 2-6 hours.
Clean, oil and preheat grill to high. 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.
Allow to rest for 5 minutes before serving.
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Marinated Steak Kabobs
- 1 pound sirloin steak
- 4 tablespoons olive oil
- 3 tablespoons soy sauce
- 3 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 1/2 tablespoons dry basil
- 2 teaspoons dry parsley flakes
- 1/2 teaspoon white pepper - substitute black pepper is no white pepper
- Mix marinade. 4 tablespoons olive oil, 3 tablespoons soy sauce, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 1 1/2 tablespoons dry basil, 2 teaspoons garlic powder, 2 teaspoons dry parsley flakes and 1/2 teaspoon white pepper.
- Trim steak of trimmable fat and cut into 1-inch cubes.
- Combine marinade with steak cube and mix well. Refrigerate for 2-6 hours.
- Clean, oil and preheat grill to high. 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.
- Allow to rest for 5 minutes before serving.
- Wooden skewers work better here. Presoak them to prevent them catching on fire.
- Marinade for 2 hours minimum. Overnight is fine.
- This recipe is written for 2 servings. Count on 1/2 pound of steak per serving. The marinade is enough to handle up to 2 pounds of meat.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published August 28, 2017