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.
Servings: 4
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