Steak Kabob Marinade

steak, peppers and onions on a skewer, cooked and charred.

Full of bold flavor, this Steak Kabob Marinade is the best when grilling steak kabobs! Only 5 ingredients in the marinade - this is super easy and a great way to stretch a steak!

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 10

Marinating Time 4

Total Time 4 25

Servings servings

Calories 542kcal

Author Deborah Harroun

Ingredients

1/4 cup reduced sodium soy sauce
1/4 cup honey
2 tablespoons ketchup
1 tablespoon balsamic vinegar
1 clove garlic minced
2 1/2 lbs steak trimmed and cut into 1 to 1 1/2-inch cubes (I used NY Strip Steak)
Assorted vegetables for grilling if desired

Instructions

In a large ziplock bag, combine the soy sauce, honey, ketchup, balsamic vinegar and garlic. Mix to combine.
Add the steak cubes, seal the bag, and shake gently to distribute the marinade.
Refrigerate the marinating steak for 4 to 6 hours*.
When ready to cook, preheat your grill to high (about 425ºF). Thread your steak onto skewers, adding vegetables if desired.
Grill until the internal temperature of the steak is 135º-140ºF. This will vary depending on your grill, but will probably take about 10 minutes.
Serve warm.

Notes

*You will get the best results by marinating the steak for 4-6 hours. I have marinated for up to 24 hours, but the meat will start to break down and create a weird texture. Especially if you go over the 24 hour mark.

Adapted from The Reluctant Entertainer

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include vegetables.

Nutrition