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Dry Aged Beef Easy Kabob Marinade

Dry Aged Beef Easy Kabob Marinade

Get ready for the perfect summer meal idea with this easy and flavorful Steak Kabobs. This shish kabob marinade is an easy meal that the whole family will love! 

Nothing compares to tender dry aged beef and veggies over cooked an open flame - perfect for summer days around the grill, Kabobs never fail to satisfy!

Marinating the meat will help tenderize and infuses it with flavor. These kabobs cook quickly, making them ideal for entertaining guests during those warm summer gatherings. With simple ingredients readily available in your pantry, you can effortlessly whip up the marinade in no time! 


  • 1/4 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon minced garlic
  • 1 tablespoon brown sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon dried or fresh basil
  • 1 teaspoon dried or fresh parsley
  • 1 teaspoon black pepper


  • 1 to 2 pounds of LHF Kabob Meat or one of our Sirloin Tip Roast (cubed)
  • 8 ounces of mushrooms
  • 1 red onion, cut into 1-inch cubes (approximately 3 layers per chunk)
  • 2 green bell peppers, cut into 1-inch pieces
  • 1 zucchini

Now let's dive into the step-by-step instructions:

  • In a medium bowl, thoroughly mix together all the marinade ingredients. Remember to set aside 1 tablespoon of the marinade.

  • Place the cubed meat in a large plastic zip-tight bag or glass container and pour the marinade (excluding the reserved portion) over it. Seal the bag and ensure the meat is evenly coated by gently squeezing the bag. Allow it to marinate in the refrigerator for 1-6 hours. 

  • While preparing the kabobs, preheat the grill to high heat. Chop all the vegetables into chunks that are roughly the same size as the cubed steak. For the onion, keep 3 layers together in each chunk. Drizzle the vegetables with the reserved marinade.

  • Thread the marinated meat, vegetables, and potatoes onto the skewers, alternating the pieces until the skewers are filled. Aim for approximately 3-4 pieces of steak per skewer.

  • Place the kabobs on the grill directly over the heat, and then reduce the heat to medium-high. Grill the kabobs for 8-10 minutes, flipping them every 2-3 minutes. Watch for the desired level of doneness, ensuring the meat is cooked medium-rare to medium, while allowing the vegetables to slightly char at the edges.
  • Once cooked, remove the kabobs from the grill and let them rest for 5 minutes before serving. This allows the flavors to settle and the meat to retain its juiciness.

And enjoy a delightful summer meal that will impress everyone around the table! 

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