Texas Roadhouse Steak Kabob Marinade Recipe

Craving the Perfect Steak Kabob?

When I want a grilled dinner that’s bursting with color, flavor, and that unmistakable Texas Roadhouse taste, this steak kabob marinade always hits the spot. It’s simple enough for a weeknight but special enough for a weekend cookout. The marinade infuses the meat with layers of savory, smoky, and slightly sweet notes, while the vegetables add freshness and crunch.

Not only does this recipe give you tender, juicy steak every time, but it’s also incredibly versatile; you can swap in your favorite veggies, adjust the spice level, or even use it for chicken or shrimp.

Marinade Preparation

Marinating is where the magic happens; it’s the step that transforms plain steak into that flavorful, Texas Roadhouse–style kabob. I like to start early so the meat has plenty of time to soak up every bit of seasoning.

Mixing the Marinade

1. In a large mixing bowl or freezer bag, I pour in the Worcestershire sauce and soy sauce first.
   
2. Next, I add the apple cider vinegar for tanginess, followed by the onion powder, garlic powder, and chipotle chili powder for that smoky-spicy kick.
   
3. I whisk in the honey to balance out the flavors, then drizzle in the oil to help lock in the meat’s juiciness.
   
4. Once everything is well combined, I drop in the steak cubes, making sure each piece is coated in marinade.
   

Marinating the Steak

I seal the bag (or cover the bowl) and place it in the fridge for at least 2–4 hours, though overnight is even better for maximum flavor. Every so often, I give the bag a little shake to ensure the marinade is evenly distributed.

Kabob Assembly

When the marinating time is up, it’s time to build the kabobs.

1. I start by preheating my grill to medium-high heat so it’s nice and hot.
   
2. I grab my skewers and begin threading the steak and veggies, alternating between meat, bell peppers, and red onion for that colorful, appetizing look.
   
3. I aim for 3–4 pieces of steak per skewer, spacing them just enough so the heat can circulate and cook everything evenly.
   
4. Once all the skewers are assembled, I set them aside while the grill finishes heating up.

Grilling the Steak Kabobs

Grilling is where the Texas Roadhouse magic really comes alive. The high heat seals in the juices, caramelizes the marinade, and gives you those mouthwatering grill marks.

Cooking the Kabobs

1. I place the skewers directly on the preheated grill grates. You should hear that satisfying sizzle right away.
   
2. I cook each side for about 4–5 minutes, flipping occasionally so the steak and veggies get an even char.
   
3. If I’m feeling extra indulgent, I brush on a little reserved marinade halfway through cooking (never reuse marinade that’s had raw meat in it; always keep a separate portion just for basting).
   
4. The steak is done when it reaches your desired doneness; medium-rare is about 135°F internal temperature, but feel free to cook it longer if you prefer.

Pro Flavor Tips

• Don’t Overcrowd the Skewers: Leave a little space between each piece for even cooking.
  
• Add More Veggies: Mushrooms, zucchini, and cherry tomatoes also work wonderfully.
  
• Rest the Meat: Let the kabobs rest for about 5 minutes after grilling so the juices redistribute.
  
• Smoky Boost: Add a small handful of soaked wood chips to your grill for that extra Texas Roadhouse smokiness.

Serving the Steak Kabobs

When the kabobs are hot off the grill, I like to serve them right away while they’re still juicy and tender. A sprinkle of fresh herbs, like parsley or cilantro, adds a pop of color and freshness.

Delicious Side Pairings

• Texas Roadhouse–style buttered rolls for a true restaurant experience
  
• Baked potatoes or garlic mashed potatoes for comfort-food goodness
  
• Grilled corn on the cob, brushed with melted butter and a dash of chili powder.
  
• Fresh garden salad to balance the richness of the steak

Storage Instructions

Keeping Leftovers Fresh

If you have leftover kabobs (rare, but it happens!), I remove the steak and veggies from the skewers and store them in an airtight container in the fridge for up to 3 days.

Reheating Tips

To reheat, I either warm them in a skillet over medium heat or place them in the oven at 350°F for 8–10 minutes. This keeps the meat tender without drying it out.

FAQ – Texas Roadhouse Steak Kabob Marinade Recipe

1. How long should I marinate the steak for the best flavor?

I recommend marinating the sirloin for at least 2–4 hours, but overnight will give you the richest, most tender results. The longer the steak sits in the marinade, the deeper the flavor penetration.

2. Can I use a different cut of steak?

Yes! While sirloin is classic for kabobs, ribeye, New York strip, or even flank steak work well. Just adjust the cooking time depending on the thickness and fat content of the meat.

3. Can I make these kabobs in the oven?

Absolutely. Preheat your oven to 425°F, place the skewers on a baking sheet, and cook for 12–15 minutes, turning halfway through for even browning.

4. Is the marinade spicy?

The Chipotle chili powder gives a gentle smoky heat. If you prefer a milder flavor, reduce it to 1 teaspoon or omit it entirely. For extra spice, add a pinch of cayenne pepper.

5. What oil works best for the marinade?

I usually use vegetable oil or olive oil. Both work well, but olive oil adds a slightly richer taste to the marinade.

6. Can I prepare the kabobs ahead of time?

Yes. You can assemble the skewers up to 24 hours ahead and store them in the fridge until you’re ready to grill. Just make sure they’re covered tightly to keep the meat moist.

7. Can I use this marinade for chicken or shrimp?

Definitely! This marinade works beautifully for chicken breast, chicken thighs, or large shrimp. Just remember that cooking times will be shorter, especially for shrimp.

Conclusion

Making Texas Roadhouse Steak Kabobs at home is easier than you might think, and the results are worth it. By marinating the sirloin in a flavorful blend of Worcestershire, soy sauce, honey, and smoky chipotle powder, you get tender, juicy steak with that irresistible charred flavor. Paired with colorful vegetables and your favorite sides, it’s a meal that turns any evening into a special occasion.

So fire up the grill, grab your skewers, and let’s bring that Texas Roadhouse flavor right to your backyard!