Juicy Steak Kebabs Savory Marinade (Printable)
Marinated sirloin and mixed vegetables skewered and grilled for a smoky, summer-friendly main.
# What You Need:
→ Beef
01 - 1 1/2 lbs boneless sirloin steak, cut into 1 1/2-inch cubes
→ Marinade
02 - 1/3 cup soy sauce (use gluten-free if needed)
03 - 1/3 cup olive oil
04 - 3 tablespoons balsamic vinegar
05 - 2 tablespoons Worcestershire sauce
06 - 2 tablespoons honey
07 - 4 cloves garlic, minced
08 - 2 teaspoons dried oregano
09 - 1 1/2 teaspoons smoked paprika
10 - 1 teaspoon freshly ground black pepper
11 - 1/2 teaspoon kosher salt
→ Vegetables
12 - 1 large red onion, cut into chunks
13 - 1 red bell pepper, cut into 1 1/2-inch pieces
14 - 1 yellow bell pepper, cut into 1 1/2-inch pieces
15 - 1 zucchini, thickly sliced
16 - 8 cherry tomatoes
# How-To:
01 - In a large mixing bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, honey, minced garlic, dried oregano, smoked paprika, black pepper, and kosher salt until thoroughly combined.
02 - Add the sirloin steak cubes to the marinade and toss well to ensure even coating. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes prior to assembly to prevent burning on the grill.
04 - Thread the marinated steak cubes and prepared vegetables alternately onto the skewers, distributing the ingredients evenly across each skewer.
05 - Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
06 - Place the kebabs on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the steak reaches your desired doneness and the vegetables develop a light char.
07 - Remove the kebabs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get restaurant quality flavor with almost zero technique required.
- Everything cooks on one stick, which means fewer dishes and more time to enjoy your guests.
02 -
- Do not rush the marinating time because anything under 2 hours leaves the beef tasting like it missed the party entirely.
- Uniform cuts on both the meat and vegetables are the single biggest factor in everything finishing at the same time.
03 -
- Pat the marinated beef cubes slightly dry before grilling because excess marinade causes flare ups that char the outside before the inside is ready.
- Let your grill get fully hot before adding the skewers because the initial sear locks in juices and creates those beautiful grill marks everyone photographs.