The Best Marinated Steak Kabobs Food

STEAK KABOBS

Steps:

• Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
• In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
• Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
• If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
• Preheat the grill to medium-high.
• Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.

THE BEST MARINATED STEAK KABOBS

Steps:

• To a medium bowl add, olive oil, tamari sauce, worcestershire sauce, dijon mustard, fresh lemon juice, dry oregano, dry rosemary and pepper. Using a whisk, mix everything together.
• Add meat to a large bowl or ziplock bag. Pour half of the marinade over the meat and toss to coat. Reserve remaining marinade.
• Let meat marinade for 30 minutes to 1 hour.
• In the meantime, add potatoes in microwave safe container with 1/2 cup of water. Cover and cook on HIGH for 7 minutes to slightly cook potatoes. (should be able to pierce with a fork or knife)
• Assemble kabobs: alternate red pepper, green pepper, red onion, meat, yukon potatoes and mushrooms. Repeat. (I try to get 3-4 pieces of meat per skewer) Continue process until ingredients are gone.
• Heat grill to medium high heat, about 375-400 degrees F.
• Make sure that grill grates are clean. Spray grill grates with cooking spray or rub down with an olive oil soaked rag.
• Place steak kabobs directly on the grill. Grill each side for 3-4 minutes, you want a nice char. Basting the kabobs with remaining marinade while grilling. Remove the kabobs from grill and let rest for 5 minutes.
• Serve.

MARINATED STEAK KABOBS

Steps:

• Mix marinade. 4 tablespoons olive oil, 3 tablespoons soy sauce, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 1 1/2 tablespoons dry basil, 2 teaspoons garlic powder, 2 teaspoons dry parsley flakes and 1/2 teaspoon white pepper.
• Trim steak of trimmable fat and cut into 1-inch cubes. Use sirloin or strip steak.
• Combine marinade with steak cube and mix well. Refrigerate for 2-6 hours.
• Clean, oil and preheat grill to high. Place steak on skewers.
• Grill over high direct heat. Flip every 3-4 minutes. Grill to your desired internal temperature. For me, 12 minutes to get 145°.
• Allow to rest for 5 minutes before serving.

KABOB MARINADE

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)

Steps:

• Put all ingredients into a blender (except the green onions, if using add them in after blending).
• Blend for 30-40 seconds.
• Mix in in green onions.
• This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
• *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

GRILLED TERIYAKI SIRLOIN STEAK KABOBS

Steps:

• Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
• Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
• Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.

STEAK KABOBS

Steps:

• Combine the steak marinade ingredients in a zip-top plastic bag or bowl: soy sauce, lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Whisk or squish the bag to mix.
• Add the steak pieces to the marinade. Let marinate in the refrigerator for at least 2 hours and up to 8 hours.
• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes. You will need 8 skewers.
• When you are ready to assemble the skewers, place the zucchini rounds and bell peppers in a large bowl. Drizzle with the 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• To assemble the kebabs, divide the steak and vegetables evenly between the 8 skewers, arranging the vegetable pieces in between the steak pieces. Discard all of the used steak marinade.
• Grill over medium heat for about 10-15 minutes, turning every few minutes to cook all sides evenly. Cook until steak registers 145° F in the center for medium. Cook a few minutes longer for well done steak.

VEGETABLE STEAK KABOBS

Steps:

• In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.

SWEET STEAK KABOBS

Steps:

• Combine all marinade ingredients and pour over steak cubes.
• Marinate in the refrigerator at least 8 hours.
• On skewers, alternate steak with vegetables and pineapple.
• Grill on high for 10-15 minutes, basting frequently with reserved marinade.