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Marinated Steak Kabobs are the perfect summer meal idea for grilling season, and extra delicious when the meat is marinated for hours in the best beef kabob marinade, then skewered with potatoes, onions, peppers, and other colorful veggies! This fantastic shish kabob marinade helps makes this an easy summer meal the whole family will love!
Best Beef Kabob Marinade
Whether you spell it kebab or kabob, there is nothing like savory chunks of tender meat and veggies grilled over a flame for an easy outdoor meal that always satisfies.
Marinating the meat not only imparts loads of flavor, but it also tenderizes it so every bite is juicy and delicious. And since beef kabobs cook quickly on the grill, they are great for summer entertaining! You may also want to try out my Greek Marinade for a more Mediterranean flavor on your kabobs!
It takes very little time to throw together the easy beef shish kabob marinade that works great even if you opt not to skewer your meat and just marinate a flank steak for dinner instead.
Plus, you likely already have everything you need for the marinade in your pantry and fridge already.
To make the beef kabob marinade, just combine the Worcestershire sauce, soy sauce, olive oil, mustard, garlic, brown sugar, lemon juice, basil, parsley and pepper in a bowl and whisk well.
When it comes to adding things besides meat onto the skewers, I like to pick anywhere from 3-5 options from the following list:
- red, green, yellow, or orange bell peppers
- red or yellow onions
- crimini or white button mushrooms
- zucchini sliced into discs
- baby red or yukon gold potatoes that have been boiled just until tender
- cherry tomatoes
- yellow squash
- pineapple chunks
A good sirloin steak is my of choice of meat for beef kabobs. It’s actually a tougher cut of meat that is a little less expensive that other cuts, but by cubing it into 1″ cubes, marinating it in this super flavorful beef kabob marinade, and then grilling over high heat, it actually comes out juicy and tender, despite being fairly lean to begin with. Just try to be sure your cubes of steak are all about the same size so that they cook evenly on the grill.
You will want to marinate the cubed meat for anywhere from 1 to 6 hours. And it’s a good idea to stick your wooden skewers in a shallow pan of water at the same time you set your meat in the fridge to marinate so they won’t burn up on the grill.
They really only need about 30 minutes, but I always forget unless I do this step while I’m prepping the meat.
How to Make the Best Marinated Steak Kabobs on the Grill
- Start by making sure the grill is clean and preheated to high heat. You can reduce the heat to medium-high once you put the kabobs on, but starting them on a super hot grill will help get a nice char on the kabobs, which is what adds that great barbecue flavor.
- Skewer the meat alternating with vegetables, aiming for about 4-5 pieces of steak per skewer.
- Use tongs to turn the skewers every 2-3 minutes until all sides have a nice char. Grill times can vary based on the temperature of the grill, temperature of the meat, the size of your chunks of steak, etc. so just keep an eye on how quickly the kabobs are cooking, but I typically grill my marinated steak kabobs for 8-10 minutes total.
- Don’t overcook the meat. In my opinion, beef kabobs are best when the meat is cooked medium-rare to medium. I like to see a little pink inside!
What cut of beef is best for kabobs?
Sirloin is typically the best choice for using when making beef kabobs. It is tender but holds together well on the skewer, and has great flavor and is less expensive than other meats.
How long do you marinate beef?
If you plan ahead, it would be great to marinate beef for anywhere from 6 hours to 24 hours. But I’ve also found that even marinating in the fridge for 2 to 5 hours works well too.
Looking for More Grilling Inspiration? Try These Great Grilling Recipes!
- Grilled Chicken Shawarma
- Greek Marinade
- Grilled Mexican Street Corn
- Grilled Summer Vegetable Quesadillas
- Grilled Cajun Chicken Salad with Creamy Cajun Dressing
- Hawaiian Teriyaki Chicken Skewers
- Perfect Grilled Pork Chops with Sweet BBQ Pork Rub
- Sriracha Mayo Marinated Grilled Lamb Chops
- Grilled Cilantro Lime Chicken Thighs
- Grilled Santa Maria Tri-Tip
- Grilled Soy Brown Sugar Salmon in Foil
Best Beef Kabob Marinade
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 Tablespoon dijon mustard
- 1 Tablespoon minced garlic
- 1 Tablespoon brown sugar
- 2 Tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 1/2 pounds sirloin steak or sirloin tips cut into 1-inch cubes
- 1 pound baby Yukon gold potatoes
- 2 Tablespoons olive oil
- 2 Tablespoons dijon or whole-grain mustard
- 1 Tablespoon dried rosemary
- 8 ounces crimini mushrooms
- 1 red onion cut into 1-inch cubes (about 3 onion layers each)
- 2 green bell peppers cut into 1-inch pieces
- In a medium bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade.
- Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 1-6 hours to marinate. This is also a good time to place wooden skewers in water to soak.
- Meanwhile, boil the potatoes in a large pot of salted water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard. Set aside.
- Preheat grill to high heat while preparing the kabobs. Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 3 layers of onion together in each chunk. Drizzle vegetables with the reserved marinade.
- Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4-5 pieces of steak on each skewer.
- Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.
- Remove from the grill and rest for 5 minutes before serving.