Grilled Beef Kabobs

The secret to these grilled beef kabobs isn’t fancy seasoning. It’s time. A 12-hour soak in a punchy marinade of soy sauce, lemon juice, Worcestershire, and mustard transforms lean round steak into something tender and deeply savory. The acid from the lemon juice breaks down tough fibers while the soy and Worcestershire layer on umami.

Round steak is a lean, affordable cut that benefits enormously from marinating. Don’t shortcut the 12 hours. A quick dip won’t penetrate past the surface, and you’ll end up with bland centers and chewy bites.

The vegetable lineup here is classic barbecue: bell pepper, mushrooms, cherry tomatoes, and thick onion chunks. Cut everything into similar-sized pieces so they cook at the same rate. Cherry tomatoes go on whole since they’ll blister and burst on the grill, releasing their juices over the meat.

Basting with the reserved marinade while grilling builds a glossy, caramelized crust on each piece. The sugars in the Worcestershire and soy char just enough to give that smoky sweetness you want from a good kabob.

Chef Tips

• Soak wooden skewers in water for 30 minutes before threading to prevent them from burning on the grill
• Leave a small gap between pieces on the skewer so heat circulates evenly
• Don’t push the cherry tomatoes tight against the meat. They cook faster and need a little breathing room
• Pull the skewers at medium for the best texture. Round steak dries out quickly past that point

Variations

• Swap round steak for sirloin or tri-tip if you want a more marbled, forgiving cut
• Thread chunks of pineapple between the vegetables for a sweet, charred contrast
• Use tamari instead of soy sauce to keep these gluten-free