Marinated Beef Kabobs + Awesome Beef Marinade Recipe

Tender skewers of steak and bright vegetables bathed in a bold marinade promise big flavor with almost no drama.

I’m sharing my approach to Beef Kabobs, which cuts of beef work best, how long I grill them for ideal doneness, and the simple marinade I reach for when I want reliably tender, flavorful meat.

I love the way a simple bowl of marinade can turn top sirloin steak into something you want to cancel plans for. I messed around with flavors until the meat actually begged for the grill, and yeah garlic cloves play a big part in that.

These are not your boring backyard skewers, they push the line between comfort and slightly dangerous good. If you like Beef Kabobs and you obsess over Steak Marinade Recipes like I do, this one will make you rethink veggies on a skewer.

Read on if you want a few tricks that actually make restaurant level results at home.

Ingredients

• Top sirloin: lean protein, iron rich, very filling and grills up juicy.
• Extra virgin olive oil: healthy monounsaturated fats, adds richness and helps marinade cling.
• Low sodium soy sauce: salty umami boost, deepens flavor with less sodium than regular.
• Brown sugar or honey: adds sweet balance to acid and savory notes, helps caramelize.
• Garlic: pungent, adds savory depth and some healthful compounds, small amounts tenderize meat.
• Smoked paprika: smoky warm flavor, mild heat, great color, makes the beef taste bold.
• Bell peppers: colorful, high in fiber and vitamin C, sweet when grilled, add crunch.
• Mushrooms: earthy low calorie bite, soak up marinade, add meaty texture without fat.

Ingredient Quantities

• 2 pounds top sirloin steak, cut into 1 inch cubes
• 1/3 cup extra virgin olive oil
• 1/3 cup low sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons red wine vinegar or fresh lemon juice
• 2 tablespoons brown sugar or honey
• 4 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons fresh parsley, chopped
• 2 large bell peppers, any color
• 1 large red onion
• 8 ounces cremini or button mushrooms
• 1 medium zucchini, optional
• 12 metal skewers or 16 wooden skewers
• Cooking oil spray or extra olive oil for the grill

How to Make this

1. Cut 2 pounds top sirloin into 1 inch cubes, and cut 2 bell peppers, 1 red onion, 1 zucchini (if using) and mushrooms into pieces about the same size as the beef so everything cooks evenly.

2. Whisk together the marinade in a bowl: 1/3 cup extra virgin olive oil, 1/3 cup low sodium soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons red wine vinegar or lemon juice, 2 tablespoons brown sugar or honey, 4 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if you want heat. Tip: if you plan to baste while grilling, reserve about 1/4 cup of the marinade BEFORE you add raw meat; otherwise discard leftover marinade or boil it for safety.

3. Put the beef cubes in a resealable bag or bowl, pour the marinade over, press out extra air and refrigerate. Marinate at least 30 minutes but ideally 2 to 8 hours (up to 24 hours ok for top sirloin), flipping the bag once if you remember.

4. If using wooden skewers soak them in water for 30 minutes; if using metal skip soaking. Preheat grill to medium-high (about 400 to 450 F), clean and oil the grates or spray with cooking oil so nothing sticks.

5. Thread the beef and veggies onto skewers, alternating pieces and leaving a little space between items so heat circulates. Put parsley on the side to add at the end. Don’t pack them too tight.

6. Lightly brush or spray the assembled skewers with a little olive oil and sprinkle a pinch more salt and pepper over the veggies if you like. This keeps mushrooms and zucchini from drying out.

7. Grill the skewers over direct heat for about 8 to 12 minutes total, turning every 2 to 3 minutes so they brown on all sides. For doneness aim for 130 to 135 F for medium-rare or 140 to 145 F for medium, use an instant-read thermometer in a beef cube to check.

8. If you reserved marinade to baste, boil it for 1 to 2 minutes before using and brush on in the last minute of cooking. Otherwise discard any leftover raw marinade.

9. Remove skewers from the grill and let them rest for 5 minutes so juices redistribute. Sprinkle with the chopped 2 tablespoons fresh parsley, maybe a pinch more red pepper flakes if you like it spicy, then serve.

10. Quick hacks: flip often for even char, cut everything the same size, don’t over-marinate the veggies or they get soggy, and if you want extra smoky flavor add a few wood chips to the grill.

Equipment Needed

1. Chef’s knife (for cutting the steak and veggies)
2. Large cutting board (use a separate one for raw meat if possible)
3. Large mixing bowl or heavy-duty resealable bag (for mixing and marinating)
4. Measuring cups and spoons (for oil, soy, vinegar, spices)
5. Whisk or fork (to blend the marinade)
6. Skewers, metal or wooden (soak wooden ones if using)
7. Grill with a grill brush and cooking oil spray or a little olive oil (for cleaning and oiling grates)
8. Instant-read meat thermometer (to check doneness)
9. Long tongs and a silicone basting brush (for turning and glazing)

FAQ

Marinated Beef Kabobs + Awesome Beef Marinade Recipe Substitutions and Variations

• Top sirloin steak: use flank or skirt steak (slice across the grain), ribeye for extra juiciness, or boneless chicken thighs if you want a cheaper, milder option.
• Low sodium soy sauce: swap with tamari for gluten free, coconut aminos for a slightly sweeter, lower-salt profile, or regular soy sauce if thats all you got (use a little less).
• Brown sugar or honey: try maple syrup or agave (use same volume but marinade will be thinner), or coconut sugar or 1 tbsp molasses + granulated sugar to mimic brown sugar.
• Dijon mustard: use whole grain or yellow mustard for a milder taste, or 1/2 tsp dry mustard mixed with a splash of water or vinegar if you dont have prepared mustard.

Pro Tips

1) Pat the beef dry before you marinate or grill, it makes a way better crust and stops steaming. Oil the grill or lightly brush the pieces with oil so they wont stick, and try to let a cube sit until it releases before you flip it, otherwise you tear the sear.

2) If you save some marinade to baste, boil it hard first and only brush it on in the last minute or two, otherwise the sugars will burn and get bitter. if you are not boiling it, just discard it, dont risk food safety.

3) Thread smart: leave a little space between pieces so heat can circulate, and use two metal skewers per kebab or two wooden ones close together so chunks dont spin when you turn them. that little trick makes flipping way easier.

4) Use a two zone approach on the grill if you can, sear over hot direct heat then move skewers to the cooler side to finish to avoid charring the outsides while the centers are underdone. check with an instant read thermometer and pull them a few degrees early because carryover will finish them while they rest.