Grilling season is almost upon us and I am stoked! These kebabs are my favorite. The meat is so tender and juicy, with such a great flavor. These skewers are always devoured! The secret is in the soda. It works wonders on that meat. The combination of carbonation and sugar works together to tenderize the meat to a melt in your mouth level of deliciousness that is just unparalleled.
I always use (and highly recommend) choice grade beef. In my area it costs $1-$2 more per pound, but it is money well spent. There are three different grades of beef: select, choice, and prime. You’ve probably heard of prime grade beef, but you may not be as familiar with select and choice. Select is your cheapest grade of beef. Even within the grade there is a difference between the lower end and the higher end. Some discount stores sell only the lowest levels of select grade. And trust me, that’s not going to make a great steak or kebab. Buying at least choice grade makes all the difference between a tasteless chewy piece of beef and melt-in-your-mouth deliciousness.
You can make a straight meat kebab, but I love adding vegetables onto the skewer to make it a complete meal. Drizzle the veggies with a little olive oil and season them with salt and pepper before adding them onto the skewer. I list several different options in the recipe itself, but you can suit it to your personal preferences.
Can I make kabobs without a grill?
While kabobs are traditionally grilled, you can also make kabobs on the stovetop using a grill pan or heavy skillet. Just like the grill, you’ll preheat the skillet to high heat. Pan grill the kabobs in high heat until the meat is cooked through to the desired level of doneness, rotating every few minutes. Be careful not to crowd the pan.
Make ahead instructions:
You can make a freezer meal of the kabobs so they will be ready on the fly. Simply prepare the beef and freeze it in the marinade in a gallon sized resealable plastic freezer bag. When you are ready to make the kabobs, remove the frozen bag from the freezer and place it on a plate in your refrigerator until thawed.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Dr. Pepper Marinated Steak Kabobs
- 2 pounds beef sirloin steak
- 1 cup soda Sprite, Dr. Pepper, or Coca Cola
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Mushroom caps
- Cherry Tomatoes
- Red or Green Bell Peppers
- Fresh Pineapple
- Cut steak into even, bite-sized cubes. Transfer to a gallon sized resealable plastic bag.
- Pour in soda, soy sauce, brown sugar, vinegar, garlic powder, onion powder, pepper, and salt. Seal the bag up tightly and squish everything around in the bag to make sure it is combined. Marinate in the refrigerator for at least 4 hours, or overnight.
- Remove steak from bag and discard marinade.
- Thread steak and vegetables onto skewer. Alternate ingredients to your liking. Be sure not to cram them all together. Leave a little bit of space in between them to allow for even cooking.
- Grill over high heat until the meat is cooked to your desired level of doneness (I prefer medium rare which is 130-135 degrees F).