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Tenderized in a flavorful red wine marinade, these grilled steak skewers are a quick and flavorful dish to serve on a weeknight!
They’re simple to prepare and take just 15 minutes on the grill.
Just make sure to prep ahead by marinading the meat a few hours prior to dinner!
Red Wine Marinated Grilled Steak Skewers
- 2 lbs top sirloin steak, Note 1
- ½ cup red wine
- ¼ cup soy sauce
- 2 tablespoons cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 4-5 cloves garlic, grated
- stainless steel skewers
- Cut the steak into 1.5-inch thick cubes. (TIP: try to make them the same size for even cooking.) Place the meat in a large bowl, or ziplock bag.
- In a 2-cup measuring cup, combine red wine, soy sauce, olive oil, Worcestershire sauce, lemon juice and garlic.
- Pour the marinade over the meat and mix well. Marinade for at least 2 hours, or up to 8 hours in the fridge. Bring it to room temperature before cooking, about 1 hour on the counter.
- When ready to cook, preheat the gas grill on high for at least 15 minutes.
- Meanwhile, thread the steak cubes onto the skewers.
- When the grill is thoroughly heated, grill the skewers for about 2 minutes on each side over medium high heat, or until desired doneness is reached, about 8 minutes total for medium.
- Remove the skewers onto a plate, cover with foil and rest for 5 minutes before serving.
Read on for the tips and tricks for making the best steak kebobs. We’ll be covering everything you need to know about making juicy, tender and flavorful shish kebobs: from choosing the right type of steak to how long to cook to the best type of skewers to use for kebobs.
You can prepare and marinate the kebobs in the morning before starting your day. And then the meat will be perfectly tenderized and marinaded come dinner time. Pair with a fresh vegetable side dish, like grilled zucchini, for a healthy family dinner under half an hour!
What is top sirloin steak?
Sirloin steak is, as the name implies, cut from the sirloin, aka back side of the rear leg. This is where other steak cuts are also cut from like the good old-fashioned T-bone and club steaks.
The top sirloin is one of the most sought after cuts of sirloin steak, because it’s made up of muscles that were used less. This makes them more tender and softer than meat that is made up of well-used muscles.
The tender top sirloin makes for outstanding kebobs because it cooks super quick. Using other cuts of steak may yield tougher and chewier beef kebobs.
What’s the difference between top sirloin vs sirloin tip vs sirloin steaks?
Top sirloin, sirloin tip, and sirloin steaks are all cut from the sirloin but differ greatly when it comes to texture and taste.
Top sirloin as used in this recipe makes for tender and juicy skewers as the meat is already very tender and soft.
Bottom sirloin and sirloin tip are cuts where there’s a well-used muscles in the cut, making this cut less tender but more flavorful than top sirloin. These cuts are best used for long roasting times where they can break down better and come out super tender.
What type of red wine to use for marinade?
The acids in the wine tenderize the meat so it is a key ingredient! Use a dry, red wine for this recipe for the best results. For a better breakdown of the exact type of red wine to use, take a look at my guide to cooking with wine here.
How long to grill steak skewers?
Grilling the steak kebobs only takes 2 minutes per side, so about 8 minutes in total for medium-rare kebobs.
Feel free to cook the skewers 30 seconds less per side than directed in the recipe for more rare steak skewers or add a minute to each side’s cooking time for more well-done steak skewers.
To make sure you get more evenly cooked shish kebobs, cut the steak into similar sized cubes. Uneven cooking will occur when the steak pieces are different thicknesses and you might not be able to cook the steak skewers just how you like them.
Why do you soak wooden skewers in water before grilling?
You can use wooden skewers if that’s what you have in your kitchen. But you should prepare them before putting them over the fire. Use thick, bamboo skewers and soak them in water for at least 30 minutes. This makes them more flame-resistant and prevents burning which can impact the taste of the meat.
If you read around, you’ll see that some people skip this step completely and still have great results while others have opened their grill to a burnt mess. I say, better safe than sorry!
There is also another option that I highly recommend. Reuseable stainless steel skewers. The beauty of stainless steel skewers is that they can be used over and over again, they hold any meat or other skewered food very well and they are really affordable too. Plus, no need to worry about burnt wooden skewers anymore!
Can I use this red wine marinade for other meats?
Yes, absolutely! This red wine marinade also works great for pork chops, lamb and any other cuts of beef. Any of these meats work really well and absorb the flavors of the red wine marinade beautifully.
PRO TIP: Make sure to use a non-reactive dish to marinate your meat. For example, glass, stainless steel, ceramic or plastic bowls are ideal for marinating meat. If you use dishes made of reactive materials like cast iron or aluminum, they’ll react with any acidic ingredients and cause an off-taste in the meat.