These Bourbon Steak Kabobs are always a hit! Grilled kabobs with steak and vegetables brushed with a sweet grown sugar bourbon glaze. So fun for parties and even every day dinners. A make ahead meal that’s totally customizable, you can make a different kabob for everyone.
Why We Love This Bourbon Steak Kabob Recipe
Grilling season never gets old. If you’re lucky enough to live in a climate that you can grill all year long, well I am jealous. We’re on the East coast so our grilling season is only about half of the year – and we make sure to make the best of it when it’s time.
So when it’s time to grill – we grill. These Bourbon Steak Kabobs are such a fun dinner recipe, and you can make them ahead of time to make party planning a breeze. And have we mentioned that these kabobs are totally customizable? Swap out your favorite vegetables and meats, or set up a kabob station!
Ingredients For The Marinade
Just a few simple ingredients are needed to make this tasty bourbon marinade. You can also use this marinade on chicken, turkey and pork!
- Bourbon: If you’re not a bourbon drinker and don’t have a bottle handy, just grab an affordable but not bottom shelf bourbon at the liquor store. There’s 1/4 cup in this marinade but you can grab 2 of those small airplane bottles and that will do just fine.
- Brown Sugar: There’s a 1/2 cup of brown sugar in this recipe, which seems like a lot but trust me when it’s mixed with the garlic and bourbon and mustard…you’re going to love it.
- Fresh Garlic: Stick with fresh garlic here, not the jarred stuff. Fresh garlic is much stronger than jarred garlic and you need that punch for this marinade.
- Spicy Brown Mustard: You can also use a whole grain mustard, just not the yellow mustard that you squirt on your hot dogs.
- BBQ Sauce: Your favorite brand will do, I like to stick to a plain BBQ sauce instead of a flavored variety for this marinade.
- Olive Oil: Olive oil helps to pull the flavors out of ingredients like garlic and helps to tenderize the meat. Especially when you’re using a cut of beef like sirloin, you want to make sure it come out nice and tender.
Variations
Definitely! Try using pieces of bell pepper (any color), zucchini, brussels sprouts (steam for a few minutes before hand), diced potatoes (par-cooked before hand) and even some fruits like pineapple or peaches!
What Kind Of Steak Is Best For Making Kabobs?
Sirloin is our go to for making kabobs, it’s affordable and cooks up really tender since it only cooks for a few minutes on the grill. Other cuts of beef like skirt steak, hanger steak and even filet will also work but they are a little more pricey.
Of course you can grab a filet or a strip steak if you really want to indulge here, that will make for some really tasty bourbon steak kabobs!
Is It Safe To Use A Marinade As A Glaze After Meat Has Been In It?
Yes. Google all you want out of this answer, but my answer is yes. You do have to boil the glaze for at least 5 minutes before using, that will kill any bacteria that has been left behind from the meat.
If you really don’t love the idea of using the marinade after the beef has been in it, just reserve about 1/2 cup of the marinade before add the steak and use that for the glaze at the end.
Looking For More Steak Recipes?
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Bourbon Steak Kabobs
- Prep Time: 15 minuts
- Cook Time: 10 minutes
- Total Time: 0 hours
- Yield: 8 Servings 1x
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Pin RecipeThese Bourbon Steak Kabobs have the most addicting brown sugar bourbon and glaze! Make them ahead of time for and easy dinner or prep a whole bunch for parties!
Ingredients
For the Marinade:
- 1/4 cup bourbon
- 1/2 cup brown sugar
- 1/4 cup bbq sauce
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
- 1 tablespoon chopped garlic
- 1 tablespoon spicy brown mustard
For The Kabobs:
- 2 pounds sirloin, filet, strip steak or porterhouse, into 1 1/2 inch cubes
- 10 ounces mushrooms (you’ll need 16 mushrooms total for 8 kabobs, see note)
- 1 red onion, sliced into thick wedges
- 8 wooden or metal skewers (soak for at least 1 hour if using wooden)
- Fresh chopped parsley for garnish
Instructions
- Mix all the ingredients for the marinade in a small bowl. Add the cubed steak into a resealable bag and pour the marinade into the bag. Make sure all the steak is coated in the marinade and place in the refrigerator for at least 4 hours or up to overnight.
- Remove the steak from the marinade (reserving the marinade) and place onto a board along with the vegetables. Add a piece of steak followed by a few pieces of onion and then a mushroom. Repeat until you have 2 pieces of each ingredient on the skewer. Make the remaining 7 skewers in the same pattern, cutting some of the mushrooms in half if you run out of mushrooms.
- Preheat the grill to 375-400 degrees. Spray the kabobs with an olive oil cooking spray before adding them to the grill and then grill for 4-5 minutes on both sides. Remove the kabobs from the grill and place on a plate covered with foil.
- Pour the reserved marinade into a small pot and bring to a boil. Boil the marinade for at least 5 minutes and then remove from the heat. Baste the kabobs with the glaze and serve any extra glaze on the side for dipping.
Recipe Notes
If you run out of mushrooms for the kabobs you can cut some of the larger ones in half.
- Category: Dinner
- Method: Grill
- Cuisine: American
