Juicy Steak Kebabs Savory Marinade (Printable)
Marinated steak and veggies on skewers, charred over high heat for juicy, savory summer servings.
# 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 gluten-free soy sauce
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 (soak wooden skewers in water 30 minutes to prevent burning)
# Directions:
01 - In a large mixing bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, brown sugar, smoked paprika, black pepper, and dried thyme until fully blended.
02 - Add steak cubes to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for a minimum of 2 hours, allowing the flavors to infuse the meat.
03 - Set grill to medium-high heat, ensuring cooking grates are scrubbed clean and lightly oiled.
04 - Thread marinated steak, red bell pepper, yellow bell pepper, red onion, and mushrooms alternately onto skewers, distributing ingredients evenly.
05 - Arrange assembled kebabs over direct heat on the grill. Cook for 10 to 15 minutes, turning every few minutes, until steak reaches preferred doneness and vegetables show light char.
06 - Transfer kebabs to a platter and let rest for 5 minutes before serving to retain juices.
# Expert Tips:
01 -
- The marinade pulls off that restaurant-level depth of flavor without fuss or fancy ingredients.
- It’s perfect for feeding a group on a warm evening—everyone can grab their own skewer and there’s virtually no cleanup.
02 -
- If you forget to soak wooden skewers, they’ll catch fire on the grill before your kebabs are done.
- Salting the marinade just right is key—a too-salty soak can overwhelm the steak, but a light hand lets the beefy flavors shine through.
03 -
- Don’t overcrowd your skewers—leave little spaces so everything cooks evenly and gets a good char.
- Marinating for a full eight hours creates unmatched flavor intensity, but two is already plenty delicious.