Description

These Marinated Steak Kabobs are a flavorful and colorful dish perfect for grilling season. Featuring tender cubes of sirloin, ribeye, or New York strip steak marinated in a savory blend of soy sauce, Worcestershire, garlic, and spices, then skewered with vibrant vegetables and grilled to perfection for a juicy, medium-rare finish. Ideal for gatherings, these kabobs are served with fresh lime wedges and parsley garnish for an extra zesty touch.

Ingredients

Marinade

⅓ cup soy sauce (94g or 3¼ oz)
⅓ cup canola oil (plus 1 tablespoon divided) (2 ½ oz or 70g)
3 tablespoons Worcestershire sauce (1¾ oz or 51g)
2 tablespoons dark brown sugar (28g)
3 garlic cloves, minced
1 teaspoon ground black pepper
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes (optional)

Main Ingredients

2 lbs thick-cut steaks, trimmed of fat and cut into 1½-inch cubes (sirloin, ribeye, or New York strip)
1 large red bell pepper, halved, cored, and cut into chunks
1 large red onion, ends trimmed, peeled, halved lengthwise, and cut into 1½-inch chunks
8 large mushrooms, cleaned with tough stems trimmed
8 small tomatoes

To Serve

Lime wedges (optional)
Chopped parsley leaves (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a one-gallon zipper bag, combine soy sauce, canola oil, Worcestershire sauce, dark brown sugar, minced garlic, ground black pepper, balsamic vinegar, and red pepper flakes if using. Remove 2 tablespoons of this marinade to a small measuring cup and add 1 tablespoon of canola oil. Cover and set aside for tossing the vegetables later.
Marinate the Steak: Add the cubed steak into the marinade-filled zipper bag. Toss to coat the meat evenly. Seal the bag and refrigerate for at least 1 hour and up to 4 hours, turning occasionally to ensure even absorption.
Prepare the Vegetables: When ready to grill, prepare the red bell pepper, red onion, mushrooms, and tomatoes as described. In a large bowl, toss the vegetables with the reserved marinade and oil mixture to coat evenly.
Assemble the Kabobs: Drain the beef cubes, discarding the remaining marinade. Thread each of the eight to ten 12-inch metal skewers with the following sequence: a mushroom, a beef cube, a stack of onion pieces, another beef cube, a red pepper chunk, another beef cube, and finally a tomato. Repeat with remaining skewers. Brush or drizzle any remaining marinade from the vegetable bowl over the assembled kabobs.
Prepare the Grill: Preheat a gas grill on high heat. Clean the grates with a grill brush. Using long tongs, carefully coat the grates with folded paper towels soaked in vegetable oil to prevent sticking. Repeat until the grates are well oiled.
Grill the Kabobs: Place the kabobs directly over the hot side of the grill. Turn occasionally to brown all sides and achieve grill marks. Cook until the meat reaches medium-rare, about 2-3 minutes per side, totaling approximately 9 to 10 minutes.
Serve: Transfer the cooked kabobs to a large serving platter. Serve with lime wedges for squeezing over and garnish with freshly chopped parsley if desired.

Notes

Marinate the steak for up to 4 hours but not longer to avoid the meat becoming mushy.
Use metal skewers to prevent burning; if using wooden skewers, soak them in water for at least 30 minutes before grilling.
Cut vegetables and steak into uniform sizes to ensure even cooking.
Check internal temperature if desired: medium-rare is about 135°F (57°C).
Serve immediately for best flavor and juiciness.
The marinade can be doubled for larger batches.