Curry Lemon Marinade for Steak Kababs

These steak kababs start with a lively beef kabab marinade that includes lemon juice and curry powder. The end result is an incredibly flavored grilled beef kabab recipe for your Summer menu lineup. An easy recipe that your family will love and devour.

This recipe was first published June of 2012 and republished June 2021 with step by step photos.

About This Recipe and Why You’re Going To Love It

To start with, this steak kababs recipe is one I’ve had for over 30 years and make routinely during the Summer. It’s my go-to steak recipe.

At one time I had about 5 different beef kabab recipes in my database. This one won out as simply the best of the best, and the imposters have been deleted.

I’m always confused on whether we kabob, kebob or k-bob. Most of the time I safely skewer, as to not commit a culinary faux pas. Consulting dictionary.com, kabob seems to be the norm.

However we spell it, everyone loves “small pieces of meat or seafood seasoned or marinated and broiled, often with tomatoes, green peppers, onions, or other vegetables, usually on a skewer”.

These steak kebabs are so easy to make. So easy it was one of our regulars on our Colorado camping trips menu … back in the day, like this one to Turquoise Lake.

It’s also a regular for our weeknight meals at home. It’s simply delicious. And a no-fuss recipe.

The marinade is a happy combination of peppercorns, bay leaves, lemon juice, garlic and curry, which infuses luscious flavor into the beef.

And allowing a generous amount of marinating time insures maximum flavor and a tender chunk of steak.

There’s also the visual side of these skewers. Bright orange peppers, dark glossy cubes of beef separated by fresh green sticks of fragrant green onion bulbs.

Let’s take a look.

Ingredients You’ll Need

For the Beef Kebab Marinade

• Curry Powder: There are so many curry spices and pastes to choose from. For this recipe I’ve used plain old run of the mill grocery store bottled curry spice.
• Black Peppercorns
• Bay Leaves
• Chopped Garlic
• Olive Oil: Using olive oil helps draw flavors out of some ingredients like garlic. The garlic flavor will be more prominent in the steak flavor.
• Beef Broth
• Lemon Juice: Lemon juice, an acid, helps break down raw meat allowing the flavors of the spices to penetrate flavor into the beef.

Ingredients for Steak Kababs

• Sirloin Steak: Cut into large bite-sized chunks
• Green Onions: White tops only
• Orange Bell Pepper seeded and large veins removed: Cut into squares to equal the size of the beef.

Recipe Swaps and Substitutions

• Steak: Sirloin steak is such a great choice for beef kababs. It’s lean, tender, beefy in flavor and juicy. A good substitution would be a rib-eye steak or New York Steak. However, they’re both pricier.
• Bell Pepper: I like orange bell pepper for this recipe. Simply because of the brilliant color. Feel free to substitute red, yellow or green bell pepper.
• Onion: It’s fun to skewer those little bulbs of green onions for a different look and feel. They’ve got less bite in their flavor, and their appearance when grilled reminds me of grilled Mexican knob onions. If you want, substitute sweet or red onion here, cut into flat pieces to match the bell pepper. If using sweet onions, place to planks together on the skewers.
• Curry Powder: it would be fun to experiment with any exotic curry paste for this recipe. Some will pack some heat, so be careful with the amount you add.

Step by Step Instructions

This is such an easy recipe, you’ll glide right through these instructions.

• Step 1: Place all marinade ingredients into a gallon plastic bag. Add the cubed steak. Seal the bag pressing out the air, and squish around with your hands to mix and blend. Refrigerate the beef and marinade overnight.

• Step 2: Remove the steak from the marinade, reserving ¼ cup of the marinade liquid. Heat grill to 500 degrees, then turn down to 350 degrees. Grill kabobs for about 4 – 5 minutes per side, basting with reserved marinade.

FAQ’s

Pro Tips and Tricks

• Cutting Steak for Kebabs: Cut steak cubes as uniform in size as possible and to match the size of the vegetables. This will insure even cooking. You don’t want uncooked vegetables or steak that was so large it didn’t cook through.
• Baste that steak: Reserve ¼ cup of the beef kabab marinade. Use a silicone brush to baste the steak kebabs during grilling. This will keep the steak more tender and juicy than ever.
• Preparing bell pepper for kabobs: When preparing the bell pepper, remove the seeds and cut away the large veins. You’ll have a cleaner bell pepper flavor.

Curry Lemon Grilled Sirloin Steak Kabobs Recipe

You’re going to love this steak kabob recipe for not only easy weeknight meals, but also for entertaining. So easy to easy and easy on the palate, they’ll go quick, so you might want to make a double batch.

These kabobs are a meal in themselves, but if you’re looking for more side dish recipes check out these below. Or take a look at my side dish category for even more suggestions.

• Zucchini and Potato Skillet with Thyme
• Cucina Bean Salad
• Oklahoma Spicy Baked Beans
• Hearty Pea Salad

Feeling kabob crazy? Take a look more of these grilled meat kabob recipes:

And if you love a good sirloin recipe, you won’t want to miss this one for Beef Sirloin Recipe with Pepperoncini and Caper Relish. Check it out, along with my Beef Recipes Category.

And if you’ve been curious about cooking with Bison, take a look at my Pan Seared Bison Steak Recipe. It’s easy enough for the beginner cook, clever enough for the adventurous and elegant enough for entertaining.

Sirloin Steak Kebabs with Curry Lemon Marinade …It’s What’s for Dinner.