Steak Kabobs Marinade

Steak kabobs are always a favorite when it comes to outdoor cooking because of the nice balance they have between juicy beef, crunchy vegetables, and fragrant marinade. If you need to give your kabobs that extra kick, having a well-contrived marinade will do the trick. This is a recipe for making out-of-this-world marinade for steak kabobs that will make that time on the grill an unforgettable experience.

Why you’ll Love This Recipe

• This marinade is insanely delicious. It’s been tried time and time again, and it never disappoints. There is a balance of sweet and savoury; 30 minutes of marinating will also make a difference.
• This is an easy marinade to return to every time. Like my pork stuffing that you all love, this dish will surely hit the right mark and become a family favorite. Full of flavors that will leave you asking for more.
• The marinade can be cooked at a safe operating temperature of 165F until slightly thickened into a dipping sauce. Sweet, sweet and delicious. However, if you are not comfortable using the same marinade for drizzling, you can discard it after use. Alternatively, double the marinade recipe and divide in half. Use one side for the steak and cook the other side for your sauce. Victory is a victory!!

Tips For Steak Kabobs Marinade

• Marinate for extra flavor: Let the meat marinate for as long as possible to increase flavor and tenderness.
• Even cuts: Cut meat and vegetables into even pieces for even cooking.
• High Heat: Grilled over high heat to keep it warm enough to prevent the kabobs from drying out.

INGREDIENTS

• 1/4 cup of olive oil
• 1/4 cup of soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1/2 tbsp smoked paprika
• Salt, black pepper to taste

INSTRUCTIONS

1. In a medium-sized bowl, whisk together olive oil, soy sauce, balsamic vinegar, Worcestershire, and honey until a sweet and savory base is achieved.
2. Add garlic, Dijon mustard, dried celery, dried thyme, smoked paprika; mix well until all ingredients are combined.
3. Season to taste with salt and black pepper. Remember that the amount of salt will definitely depend on your usage of soy sauce, since it is naturally salty.
4. Slice steak into 1-inch slices. You will want to use lean cuts of beef, like sirloin or ribeye, for the best results.
5. Place the steak cubes back in a sealable plastic bag or shallow container. Pour the marinade over the steak cubes, making sure each piece is well coated.
6. Cover the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. The longer you can let the meat marinate, the more flavor and tenderness will result.
7. While the meat is marinating, you can prepare your vegetables. Good options are bell peppers, onions, mushrooms, and cherry tomatoes. Slice them into similar sizes so that they cook uniformly.
8. Soak your wooden skewers in water for at least 30 minutes when baking to avoid burning. Alternatively, you may use metal skewers. Line minced meat and vegetables alternately on the skewers. Ensure some space between the slices so that the grill can take effect uniformly.
9. Preheat grill to medium heat. Place skewers on grill, cook turning occasionally about 8-10 minutes until steak is cooked to desired doneness and vegetables are tender and slightly charred. Cook to internal temperature of 135°F for rare. Cooking time is to your preference.
10. Take the kabobs off the grill and let it sit for a few minutes before serving. This lets the flavors redistribute inside; that gives it that rich sweet juice.
11. Serve steak kabobs with your favorite foods: fresh salads, rice, and toasted bread.

FAQ’s