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!

We love grilling kabobs! After you’ve tried this Steak Kabob Marinade, make sure to try this Grilled Steak and Potato Kabob Recipe or these Grilled Shrimp and Sausage Kabobs.

I’ve said it before, but I’m a steak girl. If we’re having a backyard bbq, I’ll be more than happy with a good steak. But I’ve also said before that I’m usually pretty minimal when it comes to my steak. I’ll take a steak seasoned simply with salt and pepper over a marinated steak most days. But when it comes to kabobs, it’s all about the marinade!

This is pretty much the perfect steak kabob marinade. It has just the right amount of sweetness from the honey, and the saltiness from the soy sauce. And of course, I’m always happy when there is garlic involved!!

How to Make Them

The marinade: Mix together all of the marinade ingredients in a ziplock bag.

The steak: Add the steak to the marinade. Make sure it is cut into 1- to 1 1/2-inch cubes.

Marinate: Refrigerate the steak and marinade for 4 to 6 hours.

Grill: Thread the steak onto skewers (adding veggies if desired) and grill until your desired doneness.

What Kind of Steak to Use for Kabobs

For these kabobs, I used NY Strip Steak. It is tender and doesn’t usually have huge pockets of fat. If budget isn’t a factor, a filet or tenderloin works really well, but we usually stick with a strip steak, ribeye or sirloin.

The biggest tip is to get a steak that will be tender and that doesn’t have a huge amount of fat.

I always urge you to steer clear of the pre-cubed beef at the grocery store, though, as you don’t always know what cut of beef it comes from.

Tips and Tricks

Make sure to cut the steak cubes around the same size so that they will cook evenly.
I like to mix the marinade straight in the bag to avoid another dish to wash. You could also skip the bag and use a bowl with a lid.
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.
If you like to add vegetables to your kabob, use vegetables that will cook in about the same amount of time as the steak. I’ll usually add peppers and onions (they will still be crisp tender) but will grill any other vegetables separately.
If you use bamboo or wooden skewers, soak them in water before grilling.
The cook time will vary because every grill cooks a little differently. An instant read thermometer is your best bet to have perfectly cooked kabobs.

More Kabob Recipes

Lemon Shrimp Kabobs
Bacon Wrapped Teriyaki Chicken Skewers
Sweet and Sour Meatball Skewers
Grilled Indian Chicken Skewers

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