Shish Kabob Marinade Steak or Lamb
Transform your next backyard cookout or family dinner with this irresistible Shish Kabob Marinade for Steak or Lamb. Bursting with Middle Eastern-inspired flavors, this marinade combines olive oil, bright lemon juice, and savory soy and Worcestershire sauces with a bold blend of cumin, cinnamon, paprika, and oregano. The minced garlic and optional red pepper flakes add a punch of zest and heat, creating a marinade that infuses every bite with deep, aromatic richness. Perfect for tender cubes of steak or lamb, this recipe ensures juicy, perfectly grilled kabobs in just 12 minutes of cooking time. Serve these succulent skewers over rice pilaf, alongside grilled veggies, or with a tangy yogurt sauce for a show-stopping meal that's as easy as it is flavorful.
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Recipe Information
Ingredients
- 0.25 cup olive oil
- 0.25 cup fresh lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 pounds steak or lamb (cubed, about 1.5-inch pieces)
- 6 pieces metal or soaked wooden skewers
Instructions
In a medium mixing bowl, combine olive oil, lemon juice, soy sauce, Worcestershire sauce, minced garlic, ground cumin, paprika, cinnamon, oregano, salt, black pepper, and crushed red pepper flakes (if using). Whisk the ingredients together until the mixture is well blended.
Place the cubed steak or lamb into a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring all pieces are evenly coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the meat for at least 2 hours, or preferably overnight, to allow the flavors to deeply penetrate. Turn the meat occasionally within the marinade to ensure even coating.
Remove the marinated meat from the refrigerator about 30 minutes before grilling and bring it to room temperature.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Thread the marinated meat onto skewers, leaving a little space between each piece for even cooking. Discard any remaining marinade.
Grill the shish kabobs for 10-12 minutes, turning occasionally, until the meat is browned and cooked through to your desired level of doneness (about 145°F for medium-rare for lamb or medium steak).
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve the kabobs with your favorite accompaniments, such as rice pilaf, grilled vegetables, or a side of yogurt sauce.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 231.8 g | 464% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 288 mg | 22% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3967 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
