Juicy Steak Kebabs Savory Marinade (Printable Version)
Marinated steak skewers with peppers, onions and mushrooms, charred on the grill for a juicy summer main.
# What You'll Need:
→ Meats
01 - 1.5 pounds sirloin or ribeye steak, cut into 1.5-inch cubes
→ Vegetables
02 - 1 red bell pepper, cut into 1.5-inch pieces
03 - 1 yellow bell pepper, cut into 1.5-inch pieces
04 - 1 red onion, cut into wedges
05 - 8 ounces cremini or button mushrooms, whole
→ Marinade
06 - 1/3 cup soy sauce, gluten-free if needed
07 - 3 tablespoons olive oil
08 - 2 tablespoons balsamic vinegar
09 - 2 tablespoons Worcestershire sauce
10 - 3 cloves garlic, minced
11 - 1 tablespoon brown sugar
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
→ Skewers
15 - 8 wooden or metal skewers, soaked in water for 30 minutes if wooden
# Directions:
01 - In a large mixing bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, garlic, brown sugar, smoked paprika, black pepper, and dried thyme until well combined.
02 - Add the steak cubes to the marinade and toss to coat all pieces evenly. Cover and refrigerate for at least 2 hours, allowing flavors to infuse, or up to 8 hours for enhanced tenderness.
03 - Preheat gas or charcoal grill to medium-high heat.
04 - Thread marinated steak, red and yellow bell peppers, red onion wedges, and whole mushrooms alternately onto skewers. Distribute ingredients evenly for balanced cooking.
05 - Place skewers on the hot grill and cook for 10 to 15 minutes, turning every few minutes, until steak reaches desired doneness and vegetables are slightly charred.
06 - Remove kebabs from grill and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The marinade seeps right into the steak and veggies, guaranteeing each skewered piece is loaded with big, bold flavor.
- It’s an easy, hands-on meal that always feels like a celebration, even on just an ordinary weeknight.
02 -
- If you skip soaking wooden skewers, they’ll burn to a crisp before the steak is cooked—a mistake I’ll never repeat.
- Letting the meat marinate for only 30 minutes once left it disappointingly plain; two hours is the bare minimum for full flavor.
03 -
- If using ribeye, trim most fat so the kebabs grill evenly and don’t flare up.
- Letting the kebabs rest after grilling keeps them extra juicy—don’t skip it.