The Best Steak Kabobs Marinade

The men in my family are steak and potato guys at their core so Steak Kabobs are always a big hit.

First, there’s the knock-your-socks-off marinade. It’s a tangy blend of Worcestershire, lemon juice, soy, and garlic tempered with the sweetness of brown sugar. A seasonal selection of garden-fresh veggies brings vivid color and balance.

And let’s not forget the fun factor. Food on a stick like my teriyaki chicken skewers is synonymous with carnivals, amusement parks, and a general good time. This is a recipe that’s easy and exciting!

Ingredients and Substitutions

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

Stone Ground Mustard: Stone ground mustard is sometimes called whole grain mustard too. 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 Worcestershire, you could try beef bases like Better than Bouillon or Allegro. However, I have not tried these as beef marinade substitutes.

Brown Sugar: I use light brown sugar, but dark brown is completely fine.

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 also use fresh without changing the ratios.

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

Choose Your Veggies

I love a colorful mixture of veggies. Peppers, onions, mushrooms, and zucchini are classic options and easy to skewer. The veggies are like the sprinkles to the cake. Colorful, appealing, and so fun! Some of our favorites are:

• Bell Peppers
• Mini Sweet Pepper mix
• Zucchini
• Yellow Squash
• Mushrooms
• White or Red Onion
• Yellow or Orange Peppers
• Cherry Tomatoes

Tips for Marinating Steak

• Marinate meat for at least two hours, preferably overnight, in the refrigerator for the best flavor. The longer the steak marinates, the more tender and flavorful it becomes.
• You don't need to marinate the veggies, but you can use the extra marinade to brush over the kabobs as they cook.
• Cut everything on the larger side but keep it even. 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 to 2 inches square.
• Soak wooden skewers in water to make sure that the skewers don't burn or dry out. They need to be soaked at least an hour or more.
• I use metal skewers like these and loooove them! However, the ends get very hot and can easily burn your hands.
• Pack tightly on the kabob skewers. This keeps the moisture in while the outside is crispy with fire roasted goodness.
• Pre-heat the grill full before starting. It should be on medium heat and full preheated.

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 different vegetables have different cooking times. Bonus: Everyone can pick what they like!

Video Walk Through

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

What to Serve with Steak Kebobs

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!

Storage Suggestions

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.