Yummy and Simple Beef Kabob Marinade For National Beef Month

Grilling season kicks into high gear come May. What better way to celebrate May being National Beef Month than a recipe that puts beef front and center? Now is the best time to savor beef's versatility with these Beef Marinade Kabobs. They will elevate your grilling skills. 

Picture this: succulent beef, skewered to perfection, with a marinade that's more than just a flavor boost. The Beef Marinade Kabob is a simple and flavorful dish. Deliciously made with soy sauce, garlic, honey, and other common ingredients. It elevates grilling to a new level. 

Watch the video to see how to make it.

The Soy Insight

Soybeans are an excellent source of protein.

Known for being one of the few known plant foods to contain all 8 amino acids, which are essential for human nutrition. Soybeans might not take center stage in this particular recipe but their influence shouldn’t be overlooked. Soybeans are a great source of plant-based protein and essential amino acids.

They contribute significantly to the nutritional tapestry of our diets. This legume is used in many different ways. In this marinade, soy sauce is used to show how popular and versatile soy is in cooking.

These beef marinade kabobs are a delicious and simple grilling season dish that is perfect for National Beef Month. Support South Dakota’s beef industry while celebrating National Beef Month and give this recipe a try.

For more beef dishes, try out our Beef Barbacoa recipe and Beef Tostada recipe.

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Beef Marinade Kabobs

Yield: 5 Servings (Kabobs)

Author: Hungry For Truth

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

Marinade

• 1/3 cup Extra Virgin Olive Oil
• 1/3 cup Reduced-Sodium Soy Sauce
• 3 Tbsp Balsamic Vinegar
• 2 Tbsp Lemon Juice
• 2 Tbsp Brown Sugar
• 1 1/2 Tbsp Worcestershire
• 1 Tbsp Dijon Mustard
• 1 Tsp EACH of onion powder, garlic powder, paprika, black pepper, dried basil, dried dill weed
• 1/2 Tsp EACH dried oregano, dried rosemary, ground coriander
• Red Pepper Flakes (To Taste)

Kabobs

• 1 1/2 - 2 lbs. Top Sirloin Steak cut into 1 1/2" cubes
• 1 lb. Baby Red Potatoes cut into 1 1/2" chunks
• 2 Bell Peppers cut into 1 1/2" chunks
• 1 Large Zucchini cut into 1/2" slices
• 1 Large Red Onion cut into 1 1/2" chunks
• Extra Virgin Olive Oil
• Salt and Pepper (To Taste)

Instructions

Prepping Ingredients

1. Whisk the marinade ingredients in a large bowl or freezer bag. Remove 1/3 cup to use later for vegetables and basting.
2. Add steak to remaining marinade and turn to coat. Cover and marinate 2-6 hours in the refridgerator.
3. Add potatoes to a large microwave-safe bowl with a tight-fitting lid. Add 3-4 tablespoons water-microwave, covered, 4-5 minutes or until fork tender; drain.
4. Add peppers, onions, 3 tablespoons of reserved marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refridgerate.
5. Soak wooden skewers if using at this time (they require at least 30 minutes, but we recommend soaking them when you marinate the beef).
6. when ready to cook, thread steak and veggies onto skewers in desired order. When threading red onions, keep 2-3 slices together so they don't burn.

Grilling Instructions

1. Grease and preheat grill to medium-high heat.
2. Grill skewers until lightly charred, approximately 2 minutes per side, basting with remaining marinade halfway through cooking. Steak should register 140-145 degrees F for medium doneness.
3. Let rest 5 minutes before serving.

Baking Instructions

1. Preheat oven to 450 degrees F.
2. Line a rimmed baking sheet with foil for easy cleanup. Lightly spray with nonstick cooking spray.
3. Evenly space kabobs on baking sheet and bake 8-10 minutes for medium rare and 10-12 minutes for medium, turning once. Baking time will vary depending on steak size, marinating time, actual oven temp, etc, so make sure to check the steak's internal temperature.
4. Let rest 5 minutes before serving.

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