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Steak Kabobs

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  • Yield: 4 servings
  • Prep Time:  15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 8 minutes


  • 1/3 cup Karo® Dark Corn Syrup
  • 1/4 cup corn oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic minced
  • 1/4 teaspoon black fine grind pepper
  • 1 pound top sirloin OR round steak cut into 24 cubes
  • 1 large green bell pepper cut into squares
  • 1 large red bell pepper cut into squares
  • 4 small onions each cut into wedges
  • 8 cherry tomatoes


  • Combine corn syrup, oil, Worcestershire sauce, lemon juice, mustard, garlic and pepper in a large resealable plastic bag. Reserve 1/4 cup marinade; set aside to use during grilling.
  • Add steak to remaining marinade in bag; toss to coat. (For marinated onions, see TIP below.)
  • Seal bag; let stand at room temperature no longer than 30 minutes or refrigerate several hours or overnight, turning occasionally.
  • Remove steak from marinade; discard marinade. On each of 8 (10-inch) skewers, alternately thread steak, green pepper, red pepper, onions and cherry tomatoes.
  • Grill or broil 6 inches from heat, turning and brushing frequently with reserved 1/4 cup marinade, 8 minutes or until desired doneness.
  • NOTE: If desired, 4 to 6 longer skewers may be used instead of 8 smaller ones. Divide meat and vegetables evenly among skewers.
  • TIP: For tasty marinated onions on your kabobs, add the onion wedges to marinade along with steak. Thread on skewers.

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