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Grilled Steak Kabobs (Whiskey Marinade + Glaze)

Steak kabobs are a delicious and easy way to grill steak. The best part is that you can customize them how you like with your favorite vegetables. The secret to these Grilled Steak Kabobs is the whiskey marinade-it tenderizes the meat and gives it a delicious smoky flavor. The marinade also doubles as a sweet glaze for a beautiful finish to the steak. The smoky flavor of the grilled meat is perfect for a summer BBQ, and they’re so easy to make!

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Grilled Steak Kabobs (Whiskey Marinade + Glaze)

Hope your summer is off to a dope start. I’m here to try to make it a little better. My summer has basically consisted of grilling around the clock. I’ve tried grilling some less conventional items like salads and fruit and even some classics like these Grilled Steak Kabobs. And while kabobs with grilled steak are pretty common, these are made special with a superhero marinade that doubles as a glaze. Clark Kent, who?

Perfectly tender and ultra juicy sirloin steak bites are charred to perfection and paired with marinated and glazed red onions, cremini mushrooms, and shishito peppers. These kabobs grill up in minutes and store well, making them ideal for summer BBQs or weeknight dinners.

Hope your summer is off to a dope start. I’m here to try to make it a little better. My summer has basically consisted of grilling around the clock. I’ve tried grilling some less conventional items like salads and fruit and even some classics like these Grilled Steak Kabobs. And while kabobs with grilled steak are pretty common, these are made special with a superhero marinade that doubles as a glaze. Clark Kent, who?

Perfectly tender and ultra juicy sirloin steak bites are charred to perfection and paired with marinated and glazed red onions, cremini mushrooms, and shishito peppers. These kabobs grill up in minutes and store well, making them ideal for summer BBQs or weeknight dinners.

Grilled Kabobs

Kabobs (or kebabs) are a popular grilled dish from the Middle East. The word “kebab” is derived from the Persian word “kebab,” meaning grilled meat. I read somewhere that the dish is believed to have been invented by the Turks, who would grill meat on skewers over an open flame.

I love making kabobs because they’re the perfect food for entertaining guests. You can prepare the kabobs in advance and then let your guests cook their own kabobs on the grill. This recipe features beef steak grilled to perfection with a delicious whiskey marinade and glaze.

Here are a few other kabob variations to fall in love with >>>>> Spicy Pineapple Teriyaki Chicken Kabobs, Turkey Kefta with Grilled Peaches, Turkey Kofta Bowl

Ingredients

  • Sirloin steak – Top sirloin is an excellent cut of meat to use for steak kabobs. It’s marbled and juicy, making it the perfect choice for skewers. Plus, it’s affordable and easy to find at most grocery stores.
  • Marinade – The marinade is important because it helps to infuse flavor into the steak. The whiskey helps to tenderize the meat and adds a nice depth of flavor, while the cola and Worcestershire sauce help to balance everything out.
  • Mushrooms – I used Cremini mushrooms – LOVE ME SOME CREMINIS – for their flavor and juiciness. Still, you can use any type of mushroom you like.
  • Red onion & shishito peppers – Red onions & shishito peppers help add a sweet and subtle spicy crunch, respectively, to the kabobs. But you can use any of your favorite veg, and just make sure they are approximately the same size as the steak.

Did You Know?

If you’re worried about the alcohol content in the marinade, don’t be. The cooking process will evaporate most of the alcohol, leaving behind only the flavor. However, you can always leave it out if you’re still concerned.

How To Make Whiskey Marinade & Glaze

Step One: Prepare Marinade – Add marinade ingredients (except cola) to a blender and blend on high for 15-20 seconds. Cola is added separately to the glaze to help prevent it from frothing up.

Step Two: Add Steak To Marinade – Place steak cubes in a gallon-size storage bag. Pour ¾ cup marinade over steak, seal bag, and gently massage before refrigerating for 2-6 hours. 

Step Three: Add Vegetables To Marinade – Stir together salt, pepper, and dried basil in a small bowl. In a separate storage bag, add 1 teaspoon of the spice blend and 1/4 cup of the reserved marinade. Seal and light shake to blend everything together. Add vegetables to the bag, and light massage, then add to the refrigerator.

Step Four: Prepare Glaze – In a medium saucepan over medium-low heat, add remaining (¾ cup) marinade and cola and cook until slightly thickened, about 10-20 minutes. Set aside.

How To Make Grilled Steak Kabobs

Step One: Assemble the steak kabobs – Thread marinated steak, mushrooms, onions, and shishitos onto skewers, starting and ending with steak. Space out the steak and veggies so that they almost touch but aren’t squished too tightly together. Lightly sprinkle each kabob with the remaining seasoning blend on all sides.

Step Two: Grill Steak Kabobs – Clean, oil, and preheat the grill. For a charcoal grill, set up 2 zone fire at medium-high (for a gas grill, preheat to 450°F degrees.).

Place kabobs on grates over direct heat, turning on four sides for 1 ½ – 2 minutes each. If your kabobs need to continue cooking to reach your desired temperature, move kabobs to indirect heat and continue rotating on the grill. 

Step Three: Let Kabobs Rest – Let kabobs rest for 5 minutes, brush on whiskey and cola glaze and serve.

Alternative Cooking Methods

If you don’t have an outdoor grill, make these marinated steak kabobs on an indoor grill pan or in the oven. 

Steak Kabobs Prepared On Grill pan

  • Prepare grill pan by lightly spraying with nonstick cooking spray. Heat your grill pan over medium-high heat.
  • Grill the steak kabobs for 2-4 minutes per side, turning often until they are cooked to your desired doneness.
  • Let the steak kabobs rest for 5 minutes before serving. 
  • Brush the steak kabobs with the whiskey glaze just before serving.

Steak Kabobs Prepared In Oven

  • Prepare a baking sheet with aluminum foil lining and lightly spray with nonstick cooking spray. Preheat the oven to 450°F degrees.
  • Arrange kabobs on a baking sheet so they are evenly spaced and aren’t touching to ensure an even roast.
  • Transfer kabobs to the oven for 8-10 for medium rare and 10-12 minutes for medium, turning once. Baking time will vary depending on steak size, marinating time, and actual oven temp. Brush the steak kabobs with the whiskey glaze during the last minute of cooking.
  • Let the steak kabobs rest for 5 minutes before serving. 
  • Brush the steak kabobs with the whiskey glaze just before serving.

Variations & Customizations

  • Mix & Match with your favorite veggies. Use a variety of your favorite vegetables, such as sweet bell peppers, corn on the cob, asparagus, or squash.
  • Add fruit. The sweet marinade lends itself to pairings with fruit, so you can swap some of the veg with dense fruit like pineapples, tomatoes, and stone fruit like peaches, plums, and nectarines.
  • Change up the protein. This marinade goes well with chicken, fish, and other cuts of steak. You can swap in any of your favorite proteins for these kabobs.

Make Ahead, Storing, Reheating & Freezing

  • Make ahead. You can make marinade ahead of time, but I wouldn’t suggest adding the steak more than 6 hours ahead as it will start to break down the steak and make it mushy.
  • Storing. Store kabobs in an airtight container or storage bag in the fridge for 3-4 days. Removing meat and vegetable off the skewers may be easier before storing them. 
  • Reheating. These steak kabobs reheat really well! Just place meat and vegetables in a skillet with 1 tablespoon of butter or olive oil. Cook over medium heat for about 5 minutes or until heated through.
  • Freezing. You can freeze the cooked steak, but I wouldn’t recommend freezing the grilled vegetables. If freezing, remove the steak from the skewer and store it in a freezer-safe container for up to 2 months. When ready to eat, thaw steak kabobs in the fridge overnight and reheat using the above method. 

Frequently Asked Questions

What’s the best steak for kabobs?

The best steak for kabobs is top sirloin, a leaner steak that is affordable with a good amount of marbling. This marbling gives the steak flavor and helps keep it moist when grilled. 

Do I have to soak my skewers?

Yes, soaking the skewers for at least 30 minutes will help prevent them from burning on the grill. You can soak them in water, or for even more flavor, you can soak them in wine or beer. I personally use metal skewers because you don’t have to soak them; they conduct heat well and are reusable.

Do I have to rest the steak kabobs?

It is essential to let steak kabobs rest for 5 minutes before serving. This allows the juices to redistribute throughout the steak, making it more

What size should I cut my steak for kabobs?

You should cut your steak into uniform 1 1/2 inch cubes. This will help to keep them juicy and prevent them from drying out on the grill.

Do I have to marinate my steak?

Marinating steaks is not required, but it is recommended. Marinating steak helps to tenderize the steak and also infuses it with flavor. It’s just one more way to ensure that your steak kabobs are delicious! So don’t skip!

How long should you grill steak kabobs?

Steak kabobs should be grilled for approximately 8-14 minutes, depending on the desired internal temperature.

  • For medium rare to medium: 4-5 minutes per side, for a total of 8-10 minutes.
  • For medium well to well done: 6-7 minutes per side, for a total of 12-14 minutes.

Check with a meat thermometer to ensure the steak is cooked as desired on the kabobs. Medium rare should be 135°F; medium should be 145°F, and well-done should be 155°F.

Tip For Perfect Steak Kabobs Every Time

The best way to achieve perfect steak kabobs every time is to remove them from the grill or oven when they are 5-10°F lower than your desired internal temperature. This is because steak will continue to cook even after it's been removed from the heat source, a process called carryover cooking. For example, if you want your steak kabobs to be medium, remove them from the grill or oven when they reach an internal temperature of 140°F. They will finish cooking to 145°F as they rest.

I recommend an instant read thermometer to eliminate the guesswork and ensure your steak kabobs stay juicy.

How To Get Started

Gather Your Tools

Recipe Prep

  • Shopping – Purchase thick cuts of top sirloin so you can cut in uniform cubes. Avoid petite sirloin steaks that are too thin. 
  • For marinade – Gather and measure all your ingredients as per the recipe.
  • For kabobs – Gather ingredients and cut steak and vegetables into uniform 1 1/2 inch segments.
  • Marinate – Begin marinating no earlier than 6 hours before cooking
  • Soak Skewers – Soak wooden skewers in water for 30 minutes before using them to help prevent them from burning on the grill.
  • Prepare Grill –  Clean, oil, and preheat the grill. For a charcoal grill, set up 2 zone fire at medium-high (for a gas grill, preheat to 450°F degrees).

Serves Well With

Check out these delicious recipes next:

Grilled Steak Kabobs (Whiskey Marinade + Glaze)

Steak kabobs are a delicious and easy way to grill steak. The best part is that you can customize them how you like with your favorite vegetables. The secret to these Grilled Steak Kabobs is the whisky marinade-it tenderizes the meat and gives it a delicious smoky flavor. The marinade also doubles as a sweet glaze for a beautiful finish to the steak. The smoky flavor of the grilled meat is perfect for a summer BBQ, and they're so easy to make!
Prep Time: 2 hours 25 minutes
Cook Time: 10 minutes
Resting: 5 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Calories: 726kcal
Author: Meiko Temple

Ingredients

Marinade/glaze

  • cup plus 1 tablespoon olive oil
  • cup plus 1 tablespoon light soy sauce
  • cup plus 1 tablespoon whisky
  • cup plus 1 tablespoon brown sugar
  • 3 tablespoons Worcestershire sauce
  • 3 garlic cloves
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons dried basil
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • ½ cup cola

Steak Kabobs

  • 1 ½ – 2 pounds sirloin steak cut into 1 ½ -inch pieces
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1 pound 16 ounces whole cremini or baby portabella mushrooms
  • 1 red onion cut into 1 1/2-inch pieces
  • ½ pound 8 ounces shishito peppers
  • ¼ cup olive oil plus more for grill

Instructions

Prepare Marinade For Steak

  • Add marinade ingredients (except cola) to a blender and blend for 15-20 seconds.
  • Place steak cubes in a gallon-size zip-top bag. Pour ¾ cup marinade over steak, seal bag, and gently massage before refrigerating for 2-6 hours.

Prepare Vegetables

  • In a small bowl, stir together salt, pepper, and dried basil. In a separate storage bag, add 1 teaspoon of the spice blend and 1/4 cup of the reserved marinade. Seal and lightly shake to blend everything together. Add vegetables to the bag and lightly massage, then add to the refrigerator.
  • ​​

Prepare glaze

  • In a medium saucepan over medium-low heat, add remaining (½ cup) marinade and cola and simmer for 10-20 minutes. Remember to stir occasionally, so the glaze does not overflow or burn.
  • Assemble the steak kabobs
  • Thread and evenly space marinated steak, mushrooms, onions, and shishitos onto skewers, starting and ending with steak. Sprinkle the seasoning blend on all sides of the kabobs.

Grill steak kabobs

  • Clean, oil, and preheat the grill. For a charcoal grill, set up 2 zone fire at medium-high (for a gas grill, preheat to 450°F degrees.).
  • Place kabobs on grates over direct heat, turning on four sides for 1 ½-2 minutes each. Move kabobs to indirect heat and continue rotating until meat reaches your desired internal temperature.
  • Let kabobs rest for 5 minutes, brush on whiskey and cola glaze and serve.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Nutrition

Calories: 726kcal | Carbohydrates: 27g | Protein: 63g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 161mg | Sodium: 1723mg | Potassium: 1555mg | Fiber: 3g | Sugar: 19g | Vitamin A: 431IU | Vitamin C: 48mg | Calcium: 162mg | Iron: 7mg

Equipment

Cutting Board
Chef’s Knife
Skewers
Metal Tongs
Meat Thermometer
Weber Master Touch Grill
Cast Iron Grill Pan – 12 inch

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

Meet Meiko

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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