Steak and Vegetable Kebabs with Worcestershire Garlic Marinade

Name: Steak and Vegetable Kebabs with Worcestershire Garlic Marinade
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (907 g) top sirloin steak, trimmed of large fat, cut into 1½-inch cubes; 2 medium (about 1 lb total) (450 g) zucchini, cut into ¾-inch-thick half-moons; 16 oz (450 g) whole cremini mushrooms, stems trimmed, wiped clean, large ones halved; 24 whole (about 10 oz) (285 g) cherry tomatoes, firm, left whole; 2 large (500 g) large red onion, peeled, cut into 1-inch wedges with layers held together by the root end, then separated into 2–3 layer pieces; ⅓ cup (80 ml) Worcestershire sauce; ¼ cup (60 ml) olive oil; 3 tbsp (45 ml) balsamic vinegar; 1 tbsp (15 g) Dijon mustard; 4 cloves (12 g) garlic cloves, minced; 1 tbsp (13 g) light brown sugar, packed; 1 tsp (1 g) dried thyme; 1½ tsp (6 g) kosher salt; 1 tsp (2 g) black pepper, freshly ground; 1 tbsp (15 ml) neutral oil such as canola, for oiling the grill grates; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Juicy cubes of sirloin steak marinate in a savory Worcestershire, garlic and balsamic mix, then get threaded with zucchini, mushrooms, cherry tomatoes and red onion and grilled over high heat until charred at the edges and pink in the center.

Prep: 30 min
Cook: 12 min
Wait: 2 hr 10 min
Total: 2 hr 52 min
Makes: 12 kebabs (6 servings, 2 kebabs each)

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Ingredients

6 servings

For the kebabs
2 lb (907 g) top sirloin steak, trimmed of large fat, cut into 1½-inch cubes
2 medium (about 1 lb total) (450 g) zucchini, cut into ¾-inch-thick half-moons
16 oz (450 g) whole cremini mushrooms, stems trimmed, wiped clean, large ones halved
24 whole (about 10 oz) (285 g) cherry tomatoes, firm, left whole
2 large (500 g) large red onion, peeled, cut into 1-inch wedges with layers held together by the root end, then separated into 2–3 layer pieces
For the marinade
⅓ cup (80 ml) Worcestershire sauce
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
1 tbsp (15 g) Dijon mustard
4 cloves (12 g) garlic cloves, minced
1 tbsp (13 g) light brown sugar, packed
1 tsp (1 g) dried thyme
1½ tsp (6 g) kosher salt
1 tsp (2 g) black pepper, freshly ground
To finish
1 tbsp (15 ml) neutral oil such as canola, for oiling the grill grates
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (7)

12 metal skewers or wooden skewers, 10–12 inches (25–30 cm) long
Gas or charcoal grill
Large zip-top bag or shallow dish for marinating
Instant-read thermometer
Long-handled tongs
Small bowl and pastry brush or spoon
Rimmed plate or platter for resting

Steps

Before you start

If using wooden skewers, soak them in water for at least 30 minutes so they don't burn.
Plan for 2 hours of marinating (minimum 1 hour, maximum 8 hours). Longer than 8 hours can make the beef mushy.
Cut the steak and vegetables into similar 1½-inch pieces so everything cooks at about the same rate.
Set up the grill for direct high heat and have a clean plate ready for the cooked kebabs. Never reuse the plate or marinade that touched raw beef.

1
Make the marinade
- In a small bowl, whisk together the Worcestershire sauce, olive oil, balsamic vinegar, Dijon, minced garlic, brown sugar, thyme, kosher salt and black pepper until the sugar dissolves and the mixture looks slightly thickened and uniform.
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Ready when: Marinade is smooth with no visible clumps of mustard or sugar.
2
Cut the steak
- Pat the sirloin dry with paper towels.
- Trim any thick edges of fat, then cut the steak into 1½-inch cubes, aiming for about 36 evenly sized pieces so they cook at the same rate.
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Ready when: Cubes are roughly uniform, about 1½ inches on each side.
Tip: Cut against any visible grain lines where you can for a more tender bite.
3
Marinate the beef
- Place the steak cubes in a large zip-top bag.
- Pour in two-thirds of the marinade (about ½ cup / 120 ml), reserving the rest in the bowl.
- Press out the air, seal, and turn to coat.
- Refrigerate for 2 hours, flipping the bag once halfway through.
- Cover the reserved marinade and refrigerate it too.
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Ready when: Every cube is glossy and coated with marinade.
Tip: Do not marinate longer than 8 hours; the acid will turn the surface of the meat mealy.
4
Prep the vegetables
- While the beef marinates, cut the zucchini into ¾-inch half-moons, trim and halve any large mushrooms, and cut the red onions into 1-inch wedges, separating them into pieces of 2–3 layers each.
- Leave the cherry tomatoes whole.
- If using wooden skewers, soak them in water for 30 minutes and drain.
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Ready when: All vegetables are cut to roughly 1–1½-inch pieces.
Tip: Keep the tomatoes whole and firm; soft ones burst and fall off the skewer.
5
Toss vegetables in marinade
- About 15 minutes before grilling, toss the vegetables in a large bowl with the reserved marinade until lightly coated.
- Let them sit at room temperature while you preheat the grill.
- Take the beef out of the fridge at the same time.
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Ready when: Vegetables have a light, even sheen with no pooling liquid.
Tip: Don't reuse any marinade that touched the raw beef; only use the portion you set aside.
6
Thread the skewers
- Remove the beef from the bag and discard that marinade.
- Thread each skewer with 3 steak cubes and a mix of vegetables, alternating: onion, beef, mushroom, zucchini, beef, tomato, onion, zucchini, beef, mushroom, tomato.
- Leave a small gap of about ⅛ inch between pieces.
- Make 12 skewers total, keeping beef and quick-cooking tomatoes on the same skewers.
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Ready when: Each skewer holds pieces snugly without crowding.
Tip: Crowded skewers steam instead of char. Leave tiny gaps for even cooking.
7
Preheat and oil the grill
- Heat the grill to high, about 450–500°F (230–260°C), and close the lid for 10 minutes.
- Scrape the grates clean with a grill brush.
- Fold a paper towel, dip it in the neutral oil, and wipe it across the grates using tongs.
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Ready when: Grates are very hot and look glossy after oiling.
Tip: Oil the grates, not the food, to avoid flare-ups.
8
Grill the kebabs
- Place the skewers on the grill in a single layer, perpendicular to the grates.
- Grill uncovered over high heat for 10–12 minutes total, turning a quarter turn every 2½–3 minutes so all four sides char.
- Use the thermometer to check the largest beef cube: pull at 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- The temperature will rise about 5°F while resting.
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Ready when: Beef is deeply browned with charred edges and reads 130–140°F (54–60°C); zucchini is tender with grill marks and tomato skins are just blistered.
Tip: If flames flare up, move the skewers to a cooler part of the grill for a moment.
9
Rest and serve
- Transfer the kebabs to a clean rimmed plate.
- Tent loosely with foil and rest for 5 minutes so the juices redistribute.
- Sprinkle with chopped parsley if using, and serve hot.
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Ready when: Beef is juicy and pink inside with no liquid rushing out when cut.
Tip: Use a clean plate, never the one that held raw beef.

Good to know

Tips

Keep the beef and vegetables similar in size so everything finishes together.
Double-skewering is unnecessary, but flat-bladed metal skewers keep cubes from spinning when you turn them.
For a gas grill, preheat with the lid closed for a full 10 minutes; a properly hot grill gives a char without overcooking the center.
Slice a cube open to check color if you're unsure, and always use a thermometer for consistent results.

Make ahead

"Marinate the beef and assemble the skewers up to 8 hours ahead; cover and refrigerate, and take them out 20 minutes before grilling. The vegetables can be cut a day ahead and stored in an airtight container in the fridge."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: slide the meat and vegetables off the skewers into an airtight container and refrigerate up to 3 days. Freezer: freeze the cooked beef only for up to 2 months; vegetables turn soft. Reheat gently in a skillet over medium-low heat for 3–5 minutes, or in a 300°F (150°C) oven for 8–10 minutes, until warmed through."

Substitutions

top sirloin steak → beef tenderloin or ribeye cubes. Both are more tender and cost more; reduce marinating to 1 hour for tenderloin.
balsamic vinegar → red wine vinegar. Gives a sharper tang; add an extra ½ teaspoon of brown sugar.
whole cremini mushrooms → bell pepper chunks. Use 1-inch pieces of red or yellow bell pepper in the same weight.
Worcestershire sauce → soy sauce. Use the same amount of low-sodium soy sauce and reduce the kosher salt to ½ teaspoon.