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Backyard Steak Kabobs with Garlic-Worcestershire Marinade

Steak Kabobs

These steak kabobs are the kind that turn a regular Saturday into a cookout. Cubes of sirloin soak in a punchy mix of soy, Worcestershire, Dijon, garlic, and brown sugar, then hit the grill alongside sweet red bell pepper and onion. The marinade caramelizes into a glossy crust, the beef stays juicy and pink in the center, and the whole thing comes together in under an hour of active work.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 37 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb top sirloin steak trimmed and cut into 1.25-inch cubes
  • 0.33 cup olive oil
  • 0.25 cup soy sauce low-sodium
  • 3 tbsp Worcestershire sauce
  • 2 tbsp fresh lemon juice from 1 lemon
  • 1 tbsp Dijon mustard
  • 2 tbsp light brown sugar packed
  • 5 cloves garlic minced
  • 1 tsp freshly ground black pepper
  • 0.75 tsp kosher salt
  • 2 red bell peppers cut into 1.25-inch squares
  • 1 large red onion cut into 1.25-inch wedges, layers separated into 2-layer stacks
  • 8 oz cremini mushrooms whole, stems trimmed

Equipment

  • 8 metal or soaked wooden skewers 10-inch length
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 gallon zip-top bag or shallow glass dish
  • 1 outdoor grill gas or charcoal
  • 1 instant-read thermometer
  • 1 Small saucepan for warming reserved marinade, optional

Method
 

  1. Pat the sirloin cubes dry with paper towels and drop them into a large mixing bowl.
  2. In a separate bowl, whisk the olive oil, soy sauce, Worcestershire sauce, lemon juice, Dijon, brown sugar, garlic, black pepper, and salt until the sugar dissolves and the marinade looks glossy.
  3. Pour about three-quarters of the marinade over the beef and toss until every cube is coated. Reserve the remaining marinade in a covered jar in the refrigerator for basting.
  4. Transfer the beef and its marinade to a zip-top bag, press out the air, and refrigerate for at least 1 hour and up to 6 hours.
  5. About 30 minutes before grilling, pull the beef from the fridge so it can take the chill off. If using wooden skewers, soak them in water now.
  6. Thread the beef onto skewers, alternating with red bell pepper, red onion, and a mushroom every two or three pieces. Leave a small gap between each piece so the heat can move around the beef.
  7. Preheat the grill to medium-high, around 450 to 500 F. Scrape the grates clean and oil them lightly with a paper towel dipped in oil.
  8. Lay the skewers directly over the heat and grill for 3 minutes without moving them so the beef can build a crust.
  9. Turn the skewers a quarter turn and grill another 3 minutes. Repeat twice more, basting once or twice with the reserved marinade, for a total of 10 to 12 minutes.
  10. Check doneness with an instant-read thermometer inserted into the center of a beef cube. Pull the skewers at 130 F for medium-rare or 140 F for medium.
  11. Transfer the skewers to a platter, tent loosely with foil, and rest for 5 minutes so the juices redistribute.
  12. Serve hot, straight off the skewers or slid onto plates, with lemon wedges alongside.

Notes

  • Soak wooden skewers in water for 30 minutes before threading, or use flat metal skewers so the meat does not spin when you turn them.
  • For best texture, do not marinate longer than 6 hours. The acid will start to break down the surface of the sirloin and turn it mushy.
  • Pull the beef from the grill at 130 F for medium-rare. It will climb another 5 degrees while it rests.
  • Serve alongside steamed rice or warm pita, with lemon wedges and a spoonful of garlic yogurt sauce on the side.
  • Want to be a purist about it? Thread the beef and the vegetables on separate skewers so each finishes at its proper doneness.