The Best Marinated Steak Kabobs

Should You Use A Marinade?

Most of the time, yes. Especially if you are using a cheaper cut of meat. The marinade will not only infuse flavor but it will also help to tenderize the meat, making it much more tender and juicy.

If you are using filet mignon, you might want to consider skipping the marinade and just simply seasoning the beef with salt and pepper. It is so delightful as is that you are doing yourself a disservice by masking its wonderful, delicate flavor with a marinade.

How to Marinate Steak Kabobs

1. For a simple marinade: to a medium bowl add, olive oil, tamari sauce, worcestershire sauce, dijon mustard, fresh lemon juice, dry oregano, dry rosemary and pepper. Using a whisk, mix everything together.
2. Add 2 lbs of meat to a large bowl or ziplock bag. Pour half of the marinade over the meat and toss to coat. Reserve the remaining marinade for basting later.
3. Let the meat marinate for 30 minutes to 1 hour or overnight for maximum impact.

What Veggies Go With Steak Kabobs?

So many! You can really get creative here. I like using onions, bell peppers, mushrooms, and cooked potatoes. But tomatoes, zucchini, and summer squash are great options as well. So are cooked beets and/or carrots. If you’re feeling in a sweeter mood, try adding fruit. Pineapple would probably be my top pick.

Note that it’s best to choose veggies that will reach tender around the same time on the grill. If you want to use something that takes longer to cook (like potatoes), pre-cook it before putting it on the skewers with the other ingredients.

Which Skewers Are Best For Grilled Steak Kabobs?

This is a great question. Metal and wooden skewers are both suitable for grilling. Wood skewers are prone to burning, so it is important to soak them in water for a bit before loading them with delicious ingredients and throwing them on the grill. Metal skewers are great in that they are reusable, but they do get dangerously hot. This puts you at risk of burning yourself and, because the heat spreads throughout the whole skewer, can cause the food to cook from the inside out.

SHOP MY GO-TO GRILLING ESSENTIALS

Tips for Success

• Marinate enough but not too much. You will want to marinate your meat for at least 1 hour in order for the marinade to do its work, infusing flavor and tenderizing the beef. You can let it sit for longer (up to 8 hours), but I do not suggest anything beyond that. The meat will start to break down too much and become mushy.
• Pre-cook certain ingredients. If you are using ingredients such as potatoes, beets, carrots, etc. that need a little extra time to cook, pre-cook them before putting them on the skewer. Cook them just until tender so that all the grill has to do is give them a nice char.
• Be prepared. Have all the kabob components cut ahead of time and lined up for easy assembly.
• Get your grill ready. It is important to start with a clean, well-oiled grill otherwise, your kabobs are more likely to stick to the grate and/or take up the flavors of whatever you were grilling last. I like using cooking spray or rubbing the grate down with an olive oil-soaked rag.
• Use enough heat. You want the grill to be heated to medium-high heat. Anything lower will cause the meat to cook through before you get a proper char, releasing some of its juices along the way. This will end you with tough, dry, chewy beef.
• Baste. Reserve half of your marinade to baste the kebabs as they grill. This will reinforce the flavor of the marinade in the meat and spread it to the other ingredients on the skewers.
• Rest. Let the kabobs rest for at least 5 minutes. As steak grills, all of its juices rush to the center of the meat. Resting it gives the juices a chance to redistribute throughout the meat, making for a much more juicy, flavorful bite.

How to Store Leftovers

• Fridge: If you know you’ll be consuming your leftover kabobs within a few days, allow them to cool completely before sealing them in an airtight container. Store them in the refrigerator for up to 4 days.
• Freezer: Kabobs freeze quite well. Allow them to cool to room temperature before sealing them in an airtight container. Store the kabobs in the freezer for up to 3 months.
• To reheat: If frozen, allow the kabobs to thaw in the refrigerator before reheating. Once thawed (if applicable), wrap the kabobs in aluminum foil and reheat them in the oven at 350 degrees F for about 20 minutes or until heated through.

More Grilled Kabobs Recipes

• Pineapple Chicken Kabobs
• Marinated Chicken Kabobs
• Balsamic Grilled Chicken Kabobs
• Balsamic Beef Kabobs
• Mediterranean Chicken Kabobs