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Garlic Ginger Steak Kabobs are a summer grilling staple. Tender, marinated bites of steak with fresh aromatics and sauce in each bite. A flavorful twist on a traditional classic. Ready in 30 minute after marinating. Not only are they easy to whip up and make a great meal prep, but they pair with a plethora of sides like my Peach & Feta Salad.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Top Sirloin Steak. This is my favorite cut of steak to use for skewers/kabobs but feel free to use any cut you love.
- Soy Sauce. I always go for low sodium.
- Rice Vinegar. This is a sweeter vinegar that pairs great with soy sauce.
- Brown Sugar. You can use white sugar as well, it really brings the flavors together.
- Sriracha. A spicy sauce found in the international asile at the grocery store (optional!)
- Fresh Ginger.
- Fresh Garlic.
- Cornstarch. This is to make a slurry and thicken the sauce.
- Toppings. Green Onions and sesame seeds.
Steps To Make Steak Skewers
Ready to turn on the grill? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Make The Marinade. Just simmer everything together, give it a taste, adjust as needed.
- Prep The Steak. Slice it into 1.5 inch cubes
- Marinate The Steak. Let it sit in 3/4ths of the sauce for 30 minutes – 5 hours
- Make The Kabobs. Thread the beef onto the skewers and get the grill heated. They only need to cook for about 4-6 minutes so this goes quickly.
Recipe Pairings
These steak kabobs are filling but they do go great with quite a few sides. Try them with:
A Few Tips Before Getting Started
- Grab your favorite cut of steak for the most optimal flavor. I prefer a sirloin, but really so many cuts of steak work well for these steak skewers.
- Marinating the skewers is going to give them the ULTIMATE flavor.
- Do not overcook the steak, I always recommend using a digital thermometer.
- Make them as spicy as you want with extra sriracha sauce.
- If using wooden skewers, soak them in water for a few minutes before threading the beef and grilling to prevent them from burning.
Other Yummy Recipes To Grill
Garlic Ginger Steak Kabobs
Garlic Ginger Steak Kabobs are a summer grilling staple. Tender bites of steak with fresh aromatics and sauce in each bite. A flavorful twist on a classic.
Equipment
- gas grill or a grill pan on the stovetop
- small sauce pan
Ingredients
- 1½ lb top sirloin steak, cubed
Garlic Ginger Marinade
- ⅓ cup low sodium soy sauce
- ¼ cup water
- 4 Tbsp rice vinager
- ¼ cup brown sugar, or white sugar or honey
- 1 inch fresh ginger, minced
- 4 cloves garlic, minced
- 2-3 Tbsp Sriracha sauce, optional
- 1 Tbsp cornstarch
- 1 Tbsp water, to make the slurry with the cornstarch
Optional Garnish
- 2 green onions, sliced
- 1 Tbsp white sesame seeds
Instructions
- Make The Marinade. Add all the ingredients (besides the cornstarch and Tbsp water) in a small sauce pan.
- Place the pan on the stovetop on low heat, bring it to a light simmer. Mix the cornstarch and 1 Tbsp water together and add it to the simmering marinade (this thickens the sauce). Simmer on low for about 3-4 minutes or until everything well combined and the sauce has thickened.
- Marinate The Steak. Let the marinade cool a bit. Add the cubed steak to a bowl or a large ziplock bag. Pour 3/4 ths of the marinade over the steak. Mix it well to ensure the steak is covered in the marinade. Store the leftover sauce in a jar in the fridge until you are ready to grill and serve.
- Place the steak in the refrigerator and marinate for 30 minutes to 5 hours.
- Grill The Steak Kabobs. Skewer up the steak kabobs. Heat the grill on high to 500º. Place the kabobs on the grill, turn the grill heat to medium. Close the lid and grill for 2 minutes on each side (about 4 minutes total for a medium cook)
- Once the kabobs are cooked to your preferred temperature, let them rest. Brush them with the leftover marinade/sauce and enjoy!
Notes
Expert Tip Before You Get Started:
- Grab your favorite cut of steak for the most optimal flavor. I prefer a sirloin, but really so many cuts of steak work well for these steak skewers.
- Marinating the skewers is going to give them the ULTIMATE flavor.
- Do not overcook the steak, I always recommend using a digital thermometer.
- Make them as spicy as you want with extra sriracha sauce.
- If using wooden skewers, soak them in water for a few minutes before threading the beef and grilling to prevent them from burning.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 2 Kabobs | Calories: 481kcal | Carbohydrates: 59g | Protein: 41g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 1051mg | Potassium: 810mg | Fiber: 1g | Sugar: 54g | Vitamin A: 71IU | Vitamin C: 7mg | Calcium: 121mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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We love this one and I hope you do too!