Steakhouse Kebabs Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Apr. 21, 2020
20140515-293056-steakhouse-kebabs.jpg
A marinade of steakhouse flavors including Worcestershire, soy sauce, lemon juice, mustard, and garlic give these kebabs a deep and robust flavor. Joshua Bousel

These beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick.

Why this recipe works:

  • Sirloin tips provide the right balance between tenderness and flavor for kebabs.
  • Using 1 1/2-inch cubes allows the steak enough time to sear over direct heat and still remain medium-rare to medium inside.
  • A robust marinade of Worcestershire, soy sauce, lemon juice, mustard, and garlic gives these kebabs a big steakhouse flavor.

Recipe Facts

5

(4)

Active: 30 mins
Total: 90 mins
Serves: 4 to 6 servings

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Ingredients

  • 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)

Directions

  1. Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and mushrooms in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours.

  2. Thread beef onto skewers, alternating with mushrooms and onions.

  3. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Special equipment

Grill; metal or bamboo kebab skewers (if using bamboo skewers, soak in water for 30 minutes before using)

This Recipe Appears In

Nutrition Facts (per serving)
360 Calories
23g Fat
11g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 360
% Daily Value*
Total Fat 23g 29%
Saturated Fat 7g 34%
Cholesterol 86mg 29%
Sodium 554mg 24%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 28g
Vitamin C 5mg 24%
Calcium 51mg 4%
Iron 3mg 17%
Potassium 645mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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