As a busy mom, I’m always on the lookout for simple, delicious meals that capture the essence of summertime.
Grilling is our go-to during these months, and I wanted to create a dish that’s not just quick and easy but also healthy and packed with flavor.
That’s when I decided to whip up these Brown Sugar Steak Kabobs—a perfect summer meal that I can feel good about serving to my family.
We all want to eat much healthier, but I’m unwilling to compromise on flavor. These grilled steak kabobs fit the bill perfectly!
Brown Sugar Steak Kabob Marinade- Healthy Summer Grilling!
When I set out to make these steak kabobs, I knew I wanted something that would be both satisfying and guilt-free.
Sirloin steak was the obvious choice for beef kabobs—it’s lean, full of flavor, and doesn’t break the bank.
I made a quick trip to my local Price Chopper, where I found everything I needed at their House of BBQ in-store solutions center.
It’s my one-stop shop for all things summer grilling, from Certified Angus Steak to fresh vegetables.
Just because it’s beef doesn’t mean it can’t be healthy. Our local Price Chopper has a great selection of Certified Angus Steak in almost every cut.
To ensure my steak was as tender as possible, I used a jacquard meat tenderizer.
It’s a handy tool that helps the meat absorb the marinade more quickly, making it even more flavorful.
Speaking of marinade, I wanted a marinated steak that was both simple and packed with flavor.
I turned to Central Market Classics Neil’s Favorite Steak Sauce as the base. It’s rich and tangy, perfect for a summer dish.
I added a touch of brown sugar for sweetness, which also helps with caramelization, garlic powder for depth, Italian dressing for a hint of zest, and spicy brown mustard for a little kick.
The combination was incredible, and the meat soaked it all up, becoming wonderfully tender and flavorful.
After letting the steak marinate overnight, I prepped the vegetables—green and yellow peppers, baby portobello mushrooms, and cherry tomatoes.
I love how these veggies complement the richness of the steak, adding freshness and a pop of color to the kabobs.
As I threaded the steak and vegetables onto the wooden skewers, I could already tell this was going to be a hit- by the smell alone!
Grilling was a breeze—just a few minutes on each side, brushing with the reserved marinade as they cooked.
The result was a beautifully caramelized, juicy steak with perfectly charred veggies.
These kabobs were a hit with my family and are sure to be a staple at our summer cookouts.
Brown Sugar Steak Kabob Marinade - Healthy Summer Grilling!
Ingredients
- 16 oz. Sirloin steak
- Kosher salt
- Black pepper
- 1 Green Pepper
- 1 Yellow Pepper
- 6 Baby Portobello Mushrooms
- Cherry Tomatoes
- For the marinade:
- 1 1/2 cup steak sauce
- 1/3 cup brown sugar
- 2 Tbsp spicy brown mustard
- 1 tsp garlic powder or granulated garlic or granulated garlic
- 1 Tbsp soy sauce
Instructions
- Season the steak with salt and pepper.
- (optional) Using a jacquard meat tenderizer, score the meat numerous times in 2 directions.
- Cut steak into approx 1/2" - 1" cubes.
- Whisk together all marinade ingredients in a bowl, and set 1/2 cup aside.
- Add the cubed steak to the remaining portion, coating all sides.
- Let marinade for at least 4 hours, preferably overnight.
- Cut peppers and mushrooms into 1" - 2" chunks.
- Place the vegetables and meat on skewers as desired.
- Cook on a hot grill for 8-12 minutes (depending on your desired level of doneness), brushing the kabobs with the 1/2 cup of marinade you set aside.
- Set aside as the kabobs are turned/flipped on the grill.
- Serve with your favorite sides, like corn on the cob, cucumber salad, and more
Notes
Nutrition
Recipe Substitutions
No recipe is set in stone, and I’m happy to share with you some easy substitutions you can make to my marinade and kabob recipe:
The Meat
I’ve seen plenty of beef cuts used for kabobs- top sirloin steak, flank steak, beef tenderloin, beef tr tips, and many others. I like sirloin the most, but use what you’ve got on hand or what’s on sale!
If you’re in the mood to experiment with different proteins, there are several delicious alternatives to the sirloin steak that works beautifully on kabobs.
Chicken is a lean and versatile option that absorbs marinades well, offering a lighter alternative to beef. I like to cut up chicken thighs because they’re juicier than chicken breasts.
Pork tenderloin is also a lighter option compared to beef, and it’s an inexpensive cut of pork that’s amazing grilled!
If you like, you can also use lamb or mutton to make shish kabobs; they have a totally different texture than other meats and are a very savory option.
Shrimp is another excellent choice for seafood lovers. It cooks quickly and pairs wonderfully with the sweetness in the marinade. It can be a bit more expensive, but it is worth trying at least once!
The Marinade Seasonings
When it comes to the marinade, there are plenty of ways to customize it to your taste preferences or based on what you have on hand.
You can create your own base instead of using the Neil’s, starting with Worcestershire sauce, olive oil, garlic powder, and other seasonings to get a liquid marinade.
If you’re craving a different flavor profile, swap out the steak sauce for teriyaki sauce to give your kabobs a sweet and savory Asian-inspired twist.
Alternatively, balsamic vinegar or lemon juice can be added, offering a tangy and slightly sweet depth of flavor that pairs well with the caramelized brown sugar.
If you’re out of brown sugar or looking to cut back on refined sugar, honey or maple syrup are great natural sweeteners that also help with caramelization.
For a spicier kick, consider adding a dash of Sriracha or hot sauce to the marinade.
The Veggies
The vegetables on your kabobs can also be easily swapped to suit your tastes or what’s in season.
Instead of green and yellow peppers, zucchini or summer squash offer a similar texture with a slightly different flavor.
When grilled, red onions add a nice bite and a bit of sweetness, making them a great alternative or addition.
If you’re not a fan of mushrooms, try using chunks of eggplant, which grill beautifully and absorb flavors well.
For a more Mediterranean twist, consider adding marinated artichoke hearts or even cubes of halloumi cheese, which can be grilled and adds a salty, creamy element to the kabobs.
Serving Suggestions
These steak kabobs are perfect on their own, but they truly shine when served with some classic summer sides.
I love pairing them with a light and refreshing cucumber salad—it balances out the richness of the steak beautifully.
Another great option is grilled corn on the cob, slathered with a bit of butter and a sprinkle of salt.
If you’re in the mood for something a bit heartier, a simple quinoa or couscous salad works wonders, absorbing the delicious juices from the kabobs.
And, of course, don’t forget to serve them with a chilled glass of lemonade or iced tea for the ultimate summer meal experience.
FAQs
How long should I marinate the steak?
I recommend marinating the steak for at least 4 hours but overnight is ideal.
This allows the flavors to really penetrate the meat, making it more flavorful and tender.
Can I use a different cut of steak?
Absolutely! While I chose sirloin for its lean qualities, you can use ribeye, filet mignon, or even flank steak.
Just keep in mind that different cuts may require slightly different cooking times.
What’s the best way to cook the kabobs?
Grill them over medium-high heat, turning occasionally to ensure even cooking. Depending on your desired level of doneness, they should be ready in about 8-12 minutes.
Can I prepare these kabobs ahead of time?
Yes! You can assemble the kabobs up to a day in advance.
Just cover them and store them in the refrigerator until you’re ready to grill.
What should I do if I don’t have a grill?
No grill? No problem! You can cook these kabobs under the broiler in your oven.
Just place them on a baking sheet and broil on high for about 10-12 minutes, turning halfway through.
Final Thoughts
These Brown Sugar Steak Kabobs have quickly become a favorite in our household.
They’re everything I want in a summer meal—easy to prepare, healthy, and bursting with flavor.
Whether you’re hosting a cookout or just looking for a simple weeknight dinner, these kabobs are sure to please.
And don’t forget, if you’re feeling a little overwhelmed with the chaos of summer, be sure to check out my Meal Plan System.
It’s packed with tips to help you stay on top of things around the house and get routines down pat so you can sit back and enjoy life more.
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