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Marinade for beef kebabs recipe

Marinade for beef kebabs recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

I use this delicious marinade for beef kebabs before barbecuing or grilling them.

203 people made this

IngredientsServes: 12

  • 350ml (12 fl oz) vegetable oil
  • 175ml (6 fl oz) soy sauce
  • 100ml (4 fl oz) white wine vinegar
  • 100ml (4 fl oz) lemon juice
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons mustard powder
  • 2 1/4 teaspoons salt
  • 1 tablespoon freshly ground black pepper
  • handful chopped fresh parsley
  • 2 teaspoons ground cloves
  • 900g (2 lb) good quality steak, cubed

MethodPrep:5min ›Ready in:5min

  1. In a large jar, combine all ingredients except beef. Shake well until well combined.
  2. Put beef in a large bowl. Pour marinade over meat and let stand covered 3 days in refrigerator, turning every day.

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Reviews & ratingsAverage global rating:(172)

Reviews in English (130)

by bluebayou

Followed recipe except used a little less clove. Marinated beef almost 4 days, meat wasn't close to tender and the clove taste was gross. Everyone else said kebabs had a good flavour, but I think they didn't want to hurt my feelings. This was pretty disappointing.-15 Sep 2008


Altered ingredient amounts.Deeelish! My husband and I love this, and guests "wow!" at it, too! I tweak it a little: less oil, and then cut the white wine vinegar to 14 tbsp and add 4 tbsp red vine vinegar. This will become your exclusive steak marinade!-15 Sep 2008

by ALETA14

Altered ingredient amounts.This marinade is "delish". I have tried it on several different cuts of meat and we love it. I don't like the flavour of the soy sauce too much so I tend to add only a tablespoon of that and then about a tablespoon or two of salt to the mixture.-15 Sep 2008

Beef Kebabs

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

How is it that two people can remember things so differently?

If you ask my mother she'll say she's only made beef kebabs a couple times in her life.

If you ask me, one of my favorite childhood memories is my mother's kebabs (or kabobs), cooked over the little cast iron hibachi grill my parents had on the back porch.

My most vivid memory of them was the time I was recovering from pneumonia, hadn't eaten anything for 3 weeks, and was allowed for the first time to sip some broth. And sip I did while the rest of the family ate beautiful, smoky, meaty, hearty, beefy kebabs.

It. Was. So. Unfair. I can still smell them now. There was nothing I wanted more in the world at that moment than those kebabs. Sigh.

Funny, the emotional ties we can have with food, isn't it?


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lemon juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 2 teaspoons dark brown sugar
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
  • 8 ounces cremini mushrooms, cleaned and halved
  • 1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
  • Type of fire:Direct
  • Grill heat:medium-high

How long should I marinate beef

Marinate the beef for at least 30 minutes. But keep in mind that the longer you marinate the meat, the more flavor you will impart.

This marinade is also perfect for full cuts of beef if you prefer to skip the skewers.

I prefer metal skewers, but wooden skewers are just as easy and you can find them at the grocery store. Just remember to soak them for 30 minutes in water beforehand so they don’t burn during grilling.

These beef skewers take about 2 to 3 minutes per side on the grill and are an easy dinner that can be ready in about 30 minutes.

Take care not to over cook the meat. Ideally, it takes about 5 to 6 minutes to cook the beef to a temperature of medium-rare to medium.

I generally prefer to grill my beef skewers and vegetable kabobs separately because I like my vegetables cooked a little longer.

But they can be marinated and skewered together if you prefer.

Stick to vegetables that work well on the grill, including zucchini slices, onion, mushrooms and bell peppers.

Skewer the meat alternating with vegetables for best results.

Note: while there are multiple steps to this recipe, this beef shish kebab dish is broken down into workable categories to help you better plan for cooking.

The Spruce / Maxwell Cozzi

About 24 hours prior to grilling, prepare the marinade by combining olive oil, vinegar, cumin, coriander, paprika, and garlic.

The Spruce / Maxwell Cozzi

Pour marinade into a freezer bag and add beef cubes. Allow marinating in the refrigerator until ready to grill.

The Spruce / Maxwell Cozzi

Easy Beef Kebabs Recipe with Balsamic Marinade

kebab recipes. Bite-size, flavorful morsels straight off the grill!

The balsamic marinade flavor is right on point and the steak is tender. These beef kebabs are sure to please and will become one of your favorite BBQ recipes!

Balsamic Beef Kebab Marinade

The balsamic vinegar and Dijon give this beef kebab marinade a bit of tang, and the crushed red pepper, rosemary, and garlic round it out. It doesn’t end up being spicy at all, even with the red pepper in there. And the beef is so tender! You really need to try this recipe!

Beef Kebab Meat Options

Beef can be a bit spendy, but these beef kebabs are worth it. Next time you find a sirloin roast or something similar on sale, snag it and freeze it for the next time you can make this recipe.

I used a sirloin roast here, but you could use well-marbled steak tips as well. This marinade is great with chicken too! Maybe go for half of the marinade for beef and half for chicken.

Note: With the chicken, you may need to adjust the cooking time to be sure that the chicken is cooked through. (Note that the balsamic vinegar will make the chicken darker in color.)

How to Cut an Onion for Your Beef Kebabs

  1. Peel the onion, trim off stem and root ends, then cut the onion into quarters.
  2. Pull the onion apart into sections that are three layers thick.
  3. Cut each section into 1-inch pieces. the onion through the center of each piece.

FYI – I used a little under 3 pounds of sirloin roast and I ended up with eight 14-inch skewers of deliciousness. My husband and I easily enjoy a full skewer each. (These are my favorite skewers. Love them!)

Shish Kabob Tips

  • Do use fresh garlic in this recipe: it really makes a huge difference and do not ever use powder garlic.
  • Do not be afraid of using yogurt: and let it marinate all this time, it is really very good.
  • Do use a good olive oil if possible: I've tried it before with vegetable oil and I could taste a big difference. Oil is used as a flavor facilitator as the herbs used release their flavors best in oil.
  • Do prepare ahead of time : I like to marinade my beef for at least 8 hours, but sometimes I can get away with 4. The longer the better in my opinion.
  • Do not add salt : This recipe calls for a big amount of soy sauce, so really no need for salt. Use soy sauce as a flavor enhancer for more complex flavor.
  • Do marinade veggies in a different bag : and put them on different skewers as cooking time is drastically different between veggies and meat, even between different kinds of veggies.


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly minced garlic (from about 3 medium cloves)
  • 1 teaspoon red pepper flakes
  • 3/4 cup teriyaki sauce
  • 3/4 cup pineapple juice, divided
  • 2 tablespoons soy sauce
  • 1 tablespoon dark brown sugar
  • 1 teaspoon sesame oil
  • 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
  • 1/2 pineapple, peeled, cored, and cut into 1 1/2-inch cubes
  • 1 large sweet onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
  • 2 medium red, yellow, or orange bell peppers, cut into 1 1/2-inch squares
  • Type of fire:two-zone indirect
  • Grill heat:medium-high

Spice-Marinated Beef Kebabs

This week’s recipe is a super simple take on the kabob that can be done with or without a grill. Sabrina Ghayour’s recipe for Spice-Marinated Beef Kabobs from her book, Feast, relies on that powerful combo of spices plus time. Sirloin steak is cut into generous pieces and marinated with smoked paprika, turmeric, cumin, cinnamon, lots of garlic, lemon juice and oil. She sears the marinated beef on the stovetop until crusty and then threads them on skewers for the table. If you have a grill at the ready, don’t hesitate to grill them on the skewers over medium heat until crusty. If the beef marinates a little longer, say overnight, it will be even more flavorful.

Recipe introduction written by The Splendid Table Managing Producer Sally Swift for our Weeknight Kitchen newsletter series. Sign up here to receive our weekly recipe newsletter.

Marinated Beef Shish Kebab Recipe

Marinated Beef Shish Kebab is an easy and delicious recipe with chick roast, peppers, onions and a mouthwatering marinade. These kebabs will make you look like a master chef!

For a long time, I was afraid of the grill. Visions of the gas tank blowing up and being engulfed by flames pretty much kept me away when the grill was on. I just got to sit back and enjoy the fruits (or meats) of my husband labor! Not a bad gig! My hubby started having to work out of town during the summer months so unfortunately, there was no more “man vs grill” at my house.

My kids were crying for tasty grilled meat. And there I was trying to convince these growing meat lovers that it tasted just the same from a skillet on the stove. No one was buying what I was selling, so I had to “man up” and at least try to conquer the grill. I mean… what example was I showing my boys?

So I took the chuck roast I was going to slow cook, cut it into chunks and whipped together a super easy marinade. I actually remembered to soak the wooden skewers ( these include disposable gloves) while the meat was absorbing great flavor!

The Best Marinated Steak Kabobs

  • Author: Krista
  • Prep Time: 1 hr 10 min
  • Cook Time: 15 min
  • Total Time: 1 hr 25 min
  • Yield: 10 kabobs 1 x
  • Category: Dinner
  • Method: Grilling
  • Cuisine: American


The Best Marinated Steak Kabobs filled with tender flavorful steak and colorful veggies &ndash it&rsquos the perfect summer dinner idea for grilling season!


Marinated Steak

  • 2 lbs. beef tenderloin (ribeye or top sirloin) cut into 2&Prime cubes
  • 1/4 cup olive oil
  • 2 tablespoons tamari sauce
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dry oregano
  • 1 teaspoon dry rosemary
  • 1/2 teaspoon black pepper

Kabobs Ingredients:

  • 2 green peppers, cut into 1 &rdquo cubes
  • 2 red peppers, cut into 1 &rdquo cubes
  • 1 red onion, cut into 1 &rdquo cubes
  • 1 lb. baby yukon potatoes, sliced in half
  • 1 pint of baby bella mushrooms


  1. 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.
  2. Add meat to a large bowl or ziplock bag. Pour half of the marinade over the meat and toss to coat. Reserve remaining marinade.
  3. Let meat marinade for 30 minutes to 1 hour.
  4. 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)
  5. 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.
  6. Heat grill to medium high heat, about 375-400 degrees F.
  7. Make sure that grill grates are clean. Spray grill grates with cooking spray or rub down with an olive oil soaked rag.
  8. 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.
  9. Serve.


  • Serving Size: 1 kabob
  • Calories: 241
  • Sugar: 4 g
  • Sodium: 178 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: steak kabobs, steak kabob recipe, beef kabob marinade, steak kabob marinade, beef kabobs, grilled steak recipe, summer grilling recipe, shish kabob recipe, how to make shish kabobs, how to grill steak kabobs, kebab, beef kebab


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