Grilled steak kabobs are one of the easiest and best-tasting steak recipes I’ve ever made. The marinade is filled with impressive flavor from only a handful of pantry items, and it results in a steak that everyone I’ve served them to raves about!

I love a good steak, and it’s something you can find me making almost every week. But I found I was getting bored with the traditional pan-seared steak with butter and herbs. As good as it is, I wanted to make steak that had more flavor.

After I made this steak kabob marinade, I can easily say it is one of the best-tasting steak recipes I’ve ever made or had. The marinade is made with pantry staples, yet is filled with outstanding flavor. And what I love most of all is that I don’t have to marinate the meat much at all; I brush most of it on while the steak cooks, and it still comes out flavor-filled and juicy.

I have served this to so many people in my family and relatives – they have all agreed it’s simply outstanding. I hope you enjoy this one as much as we do! It’s quickly become a family favorite.

Marinade Ingredients

Ingredients and condiments for steak kabob marinade arranged on a wooden table with a tan background behind them.

Balsamic vinegar: This isn’t used so much for acidity, but it’s fruity and has deep flavors with a slight touch of vinegar. I recommend balsamic vinegar as opposed to other vinegars!
Worcestershire sauce: Essential for adding a deep and slightly sweet umami flavor the marinade.
Tamari: This is the primary source of salt for the steak, while also adding more depth of flavor. I like to use 50% less sodium tamari.
Dijon mustard: Only a little is used to add tanginess and more layers of flavor.
Gochujang: This is a fermented chili paste that I love using a lot of different recipes that call for a little heat. It’s not spicy but adds a touch of heat with a deeper flavor from the fermented chilis.
Garlic and onion powder: Dried versions of both onion and garlic will pack a nice punch of flavor for the steak.

How to Make It

A collage of two images showing how to make steak kabobs. The first photo is step one, showing the steak cut into 1 1/2 inch pieces on a cutting board. The second image is step two showing a hand whisking the marinade in a clear glass bowl.

1

Cut the beef. Carefully slice the beef into 1 1/2 inch cubed-shape pieces.
2

Make the marinade. Whisk the marinade ingredients together in a large enough sized bowl to fit the steak in as well.

A collage of two photos showing steps for how to make steak kabobs. The photos are steps three and four. The first image in the collage, labeled step three, is the steak cubes in a clear glass bowl with marinade in it. The second image, step four, is the raw marinated steak on skewers displayed on a white plate.

3

Marinate the steak. Toss the steak in the marinade until pieces are coated, then refrigerate and marinate for 30 minutes or several hours if using a tougher cut of beef.
4

Skewer the kabobs. Place the steak pieces on skewers putting the longer sides of the steak through the kabob. Save the marinade for brushing onto the kabobs.

A collage of two photos showing steps for cooking steak kabobs. The first image is step five showing the steak kabobs being cooked and brushed with marinade on a grill. The second image is step six showing the kabobs being cooked on the grill.

5

Grill the steak and brush with marinade. Preheat the grill to 425F. Place kabobs across the grill and brush a generous amount of the saved marinade from the bowl onto each.
6

Rotate and keep brushing. Rotate the kabobs every 3-4 minutes, and brush the marinade on every time you rotate them. Cook until the steak is fully cooked for at 125-135F. Remove the cooked kabobs and cover with foil to rest for several minutes before serving! Note: do not brush the marinade on at the end, because it had raw meat in it.

A close up of steak kabobs on a white plate with green herbs in the background.

Best Steak Cuts for Kabobs

Top Sirloin – this is the number one choice for kabobs because of it’s affordability, tenderness, and flavor.

Filet/tenderloin – this is the top choice for tenderness and does not require much marinating time as the flavor absorbs very easily into the meat.

Ribeye or Ny Strip – similar in fat and tenderness, and could use a little bit more marinating time to break down any toughness.

Flat iron – I have tested this with flat iron and it turned out fantastic. I would recommend marinating for an hour to get a tender result!

Marinating times will vary due to the type of cut you choose and the tenderness or toughness it has. Tougher meats can be 1-2 hours of marinating or longer, tender cuts will need 30 minutes or no marinating time at all.