Marinated Steak Kabobs
This is my favourite marinade for steak kabobs, it's packed full of flavour and tenderizing ingredients that will go to work on inexpensive cuts of steak (even stew meat!). This versatile marinade is also delicious on chicken or pork, as well as grilled vegetables. So good!!!
Servings: 6 people
Ingredients
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsps coconut aminos or soy sauce
- 2 tbsp Worcestershire sauce certified gluten free if necessary
- 2 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 lemon, juice of
- 3 cloves garlic, minced
- 1/2 tsp sriracha hot sauce or a pinch of red chili flakes
- 2 tbsp Italian seasoning
- 1/2 tsp fresh ground pepper
- 2 lbs skirt, sirloin, flank steak, or stew meat, cut into 2" cubes chicken or pork cubes work as well
Instructions
- Add all the marinade ingredients to a jar or bowl and shake or whisk to combine.
- Add cubed meat of choice to a large ziplock bag (or container of choice). Press all the air out of the bag and massage the marinade into the meat. Lay flat to freeze, or allow at least 30 minutes (up to 24 hours) to marinate in the fridge before grilling. For tougher cuts of meat, like stew meat, be sure to marinade for at least 12-24 hours to tenderize the meat before grilling.
- Thread meat onto skewers (metal skewers work best, make sure to soak wooden skewers in water for 30 minutes before grilling so they don't burn). You can add vegetable chunks to the skewers if you like, such as peppers, mushrooms, red onions, and zucchini, or grill them separately in a grill basket as I've done here.
- Preheat grill to at least 400F. Grill kabobs for 3-4 minutes a side until nicely charred and cooked to your liking.
- Once cooked, remove meat from grill to a plate and tent with foil. Allow to rest for at least 5 minutes before serving. This pairs well with rice, grilled vegetables, Greek Salad with Chickpeas, Hummus, Ttaztiki, or chipotle aioli.
