Juicy Steak Kebabs Savory Marinade (Printable)
Tender marinated steak skewers with peppers, onions, and mushrooms, finished with a smoky balsamic garlic glaze.
# What You’ll Need:
→ Meats
01 - 1.5 lbs 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 oz cremini or button mushrooms, whole
→ Marinade
06 - 1/3 cup gluten-free soy sauce
07 - 3 tbsp olive oil
08 - 2 tbsp balsamic vinegar
09 - 2 tbsp Worcestershire sauce
10 - 3 cloves garlic, minced
11 - 1 tbsp brown sugar
12 - 1 tsp smoked paprika
13 - 1/2 tsp black pepper
14 - 1/2 tsp dried thyme
→ Skewers
15 - 8 wooden or metal skewers (soak wooden skewers in water for 30 minutes prior to use)
# Directions:
01 - In a large mixing bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, brown sugar, smoked paprika, black pepper, and dried thyme until well combined.
02 - Add the steak cubes to the marinade and toss thoroughly to ensure even coating. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor penetration.
03 - Preheat your gas or charcoal grill to medium-high heat, approximately 400°F to 450°F, ensuring the grates are clean and lightly oiled.
04 - Thread the marinated steak cubes, bell pepper pieces, onion wedges, and whole mushrooms alternately onto the skewers, distributing the ingredients evenly across all 8 skewers.
05 - Place the skewers on the preheated grill and cook for 10 to 15 minutes, rotating every 2 to 3 minutes, until the steak reaches your preferred doneness and the vegetables develop a light char.
06 - Remove the kebabs from the grill and let them rest for 5 minutes to allow the juices to redistribute before serving.
# Expert Suggestions:
01 -
- The marinade works like magic on everything, so you can toss in whatever vegetables are sitting in your fridge.
- Cutting the steak into chunks means every single bite gets coated in flavor, unlike a whole steak where the center stays plain.
02 -
- Do not skip the resting step or you will lose half the juices onto your cutting board the second you bite in.
- Patting the steak dry before marinating helps the flavors penetrate better than tossing wet meat straight into the bowl.
03 -
- Double the marinade and use half as a basting sauce while grilling for an extra layer of flavor.
- Leave a tiny gap between the vegetables and meat on each skewer so everything cooks evenly instead of steaming together.