Best Beef Kabobs Marinade🍖 Main

Name: Best Beef Kabobs Marinade
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 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 each red onion, cut into 1-inch cubes; 2 each green bell peppers, cut into 1-inch pieces

Marinated Steak Kabobs are the perfect summer meal idea for grilling season, with meat marinated for hours in a flavorful beef kabob marinade, then skewered with potatoes, onions, peppers, and other colorful veggies.

By Priya Patel, Recipe Curator

Prep: 10 minCook: 10 minServes: 6

dinner grilling summer beef kabobs American skewers

★ 4.5 (2 ratings)

There is a reason beef remains the centerpiece of so many memorable meals — when cooked well, nothing else quite matches its richness and depth. This best beef kabobs marinade makes the most of that potential with a recipe that balances bold seasoning with straightforward technique, delivering impressive results without requiring advanced skills.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

Ingredients

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 each red onion, cut into 1-inch cubes
2 each green bell peppers, cut into 1-inch pieces

Nutrition (Per 6 servings)*

420

Calories

35g

Protein

18g

Carbs

22g

Fat

Fiber

980mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

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.