Have you ever enjoyed the smoky, succulent steak kabobs at Texas Roadhouse and wished you could capture that same flavour at home? We’re talking about those perfectly grilled skewers, with tender beef and crisp, colourful vegetables, all bursting with taste. Well, your wish is our command! We’re here to share our definitive guide to recreating this barbecue classic. Consider this your personal masterclass in crafting the ultimate homemade steak kabobs.

Within this guide, we will take you through every stage of our tried-and-tested Texas Roadhouse Steak Kabob Recipe. From selecting the ideal cut of beef to concocting a marinade that will have your guests begging for the recipe, we’ve got you covered. It’s time to light up that barbecue and prepare a meal that rivals the original.

What Makes Texas Roadhouse Kabobs So Irresistible?

Before we jump into the method, let’s explore the magic behind these famous kabobs. It’s not a single element, but rather a harmony of four key components that we have meticulously replicated in our own recipe.

• Superior Quality Beef: The foundation of any great kabob is the meat. Texas Roadhouse uses premium, tender cuts of beef that are perfectly suited for grilling.
• The Unforgettable Marinade: This is where the true flavour transformation occurs. The marinade is a brilliant balance of savoury, tangy, and subtly sweet elements that both tenderises the steak and infuses it with its signature taste.
• A Medley of Fresh Vegetables: The inclusion of chunky, fresh vegetables like onions, bell peppers, and mushrooms provides a wonderful texture, vibrant colour, and a natural sweetness that beautifully complements the rich beef.

– The Art of Perfect Grilling: Mastering the grill is essential. Achieving that desirable char on the outside while keeping the steak juicy inside requires high heat and careful timing, resulting in perfectly cooked skewers every time.

Choosing the Perfect Cut for Your Beef Kabobs

Picking the right cut of beef is arguably the most crucial step in this entire process. You’re looking for a steak that is naturally tender and possesses a rich flavour that can hold its own against our robust marinade. Allow us to share our top recommendations for creating exceptional beef kabobs.

Top Sirloin: Our Top Recommendation

In our opinion, top sirloin is the perfect candidate for this recipe. It offers an excellent balance of deep flavour, satisfying tenderness, and affordability. While it is a leaner cut, it has just enough marbling to stay moist and juicy on the barbecue. It holds its structure well on a skewer and eagerly soaks up the marinade, making it a dependable choice for fantastic results.

Filet Mignon: For a Touch of Luxury

If you aim to create a truly decadent dining experience, look no further than filet mignon. Renowned for its buttery, melt-in-the-mouth texture, using filet will elevate your kabobs into a gourmet meal. It comes with a higher price tag, but for a special celebration, we believe it’s an indulgence worth making.

Which Cuts to Steer Clear Of

As much as we appreciate a slow-braised dish, tougher cuts such as chuck, brisket, or round steak are ill-suited for the rapid, high-temperature cooking that kabobs demand. These cuts contain a higher amount of connective tissue and need long, slow cooking to achieve tenderness. For the best outcome, stick with sirloin or filet.

Why You’ll Love This Recipe

• Tastes Just Like the Real Deal: We’ve successfully decoded the marinade, allowing you to enjoy that iconic savoury and tangy flavour you adore from the comfort of your home.
• Wonderfully Tender and Juicy: Our specific marinating technique, combined with the right choice of beef, guarantees that every piece of steak is succulent and packed with flavour. Say goodbye to dry, tough kabobs forever!
• Ideal for Social Gatherings: These steak kabobs are a surefire hit with guests. They present beautifully, taste divine, and are the perfect centrepiece for any weekend barbecue or family get-together.
• Enjoyably Adaptable: Making the skewers can be a fun activity for the whole family. Feel free to substitute vegetables based on seasonal availability or personal preference.
• Deceptively Easy to Prepare: Despite the professional, restaurant-quality outcome, the instructions are clear and simple enough for home cooks of all abilities to master.

Ingredients

• 900g (2 lbs) top sirloin steak, cut into 1.5-inch cubes
• 120ml (1/2 cup) low-sodium soy sauce
• 80ml (1/3 cup) olive oil
• 60ml (1/4 cup) fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar, packed
• 4 cloves garlic, minced
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon dried oregano
• 1 large red onion, cut into large chunks
• 2 bell peppers (e.g., one red, one green), cut into large chunks
• 200g (1/2 lb) button mushrooms, whole or halved
• 8-10 wooden or metal skewers

Step-by-Step Guide to the Perfect Texas Roadhouse Steak Kabob Recipe

Are you ready to create something special? Just follow our straightforward steps to make the most incredible grilled skewers you’ve ever had. We’ve laid out the entire process to make it as simple as possible.

1. Craft the Signature Marinade: In a medium bowl, combine the soy sauce, olive oil, lemon juice, Worcestershire sauce, brown sugar, minced garlic, black pepper, and dried oregano. Whisk everything together until the sugar has completely dissolved. This marinade is the key to both tender meat and deep flavour.
2. Let the Beef Soak Up the Flavour: Add the cubed sirloin to a large, resealable plastic bag or a non-reactive dish. Pour the marinade over the steak, making sure each cube is thoroughly coated. Seal or cover the container and refrigerate for a minimum of 4 hours. For truly melt-in-your-mouth results, we always recommend marinating overnight.
3. Get the Veg and Skewers Ready: Roughly 30 minutes before you plan to start grilling, prepare your vegetables by cutting the onion and bell peppers into large, 1.5-inch pieces, similar in size to your steak cubes. If you are using wooden skewers, now is the time to submerge them in water. This vital step prevents them from burning on the grill.
4. Assemble Your Kabobs: Take the steak out of the marinade and discard the remaining liquid. Start threading the ingredients onto your skewers. We find that alternating the meat with vegetables (e.g., steak, onion, pepper, mushroom) creates a perfect balance of taste and texture in every mouthful. Avoid packing the items too tightly, as leaving a little space allows for more even cooking.
5. Grill to a Perfect Finish: Preheat your barbecue to a medium-high temperature, approximately 200-230°C (400-450°F). To prevent sticking, lightly oil the grill grates. Arrange the kabobs on the hot grill and cook for 8–12 minutes, turning them every 2–3 minutes to ensure a beautiful char on all sides.
6. Check Doneness and Let It Rest: Your cooking time will vary depending on how you like your steak. For precise results, a meat thermometer is your best friend. We suggest an internal temperature of 57°C (135°F) for a perfect medium-rare. Once done, transfer the kabobs to a chopping board and allow them to rest for 5-10 minutes. This lets the juices settle, guaranteeing a moist and flavourful bite every time.

What to Serve with Your Kabobs

While these kabobs are certainly the star of the show, the right accompaniments can turn a great meal into an unforgettable one. To replicate the full Texas Roadhouse experience at home, we recommend serving them over a bed of fluffy seasoned rice or alongside a classic loaded baked potato. A fresh garden salad provides a light, crisp contrast. For more ideas, feel free to browse our collection of perfect BBQ sides. And since no steak is complete without a great sauce, consider whipping up a batch of our delicious homemade steak sauce.

For additional professional advice on getting the perfect cook on your beef, we find the guide on cooking the perfect steak from the Agriculture and Horticulture Development Board (AHDB) to be an excellent resource.

FAQ

Your New Favourite Barbecue Recipe

And that’s our complete guide to recreating the iconic Texas Roadhouse flavour in your own garden. This recipe is proof that you don’t need to be a professional pitmaster to produce a truly sensational meal. With high-quality ingredients, our flavour-packed marinade, and a bit of time, you can create steak kabobs that are incredibly tender, juicy, and delicious.

So, the next time you’re organising a barbecue or simply fancy a mouth-watering steak dinner, we encourage you to try this recipe. We’re confident it will quickly become a cherished favourite for your family and friends. We’d love to hear how they turn out, so please share your grilling successes in the comments below!

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Want to master restaurant-quality steak kabobs? Our complete copycat Texas Roadhouse Steak Kabob Recipe shows you how to make tender, flavourful, and juicy grilled skewers at home.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 900g (2 lbs) top sirloin steak, cut into 1.5-inch cubes
• 120ml (1/2 cup) low-sodium soy sauce
• 80ml (1/3 cup) olive oil
• 60ml (1/4 cup) fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar, packed
• 4 cloves garlic, minced
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon dried oregano
• 1 large red onion, cut into large chunks
• 2 bell peppers (e.g., one red, one green), cut into large chunks
• 200g (1/2 lb) button mushrooms, whole or halved

Instructions

1. In a bowl, whisk together soy sauce, olive oil, lemon juice, Worcestershire sauce, brown sugar, garlic, pepper, and oregano to create the marinade.
2. Place steak cubes in a large bag, pour marinade over, and refrigerate for at least 4 hours (overnight is best). If using wooden skewers, soak them in water for 30 minutes.
3. Thread the marinated steak and chunks of onion, bell peppers, and mushrooms alternately onto the skewers, leaving a little space between items.
4. Preheat grill to medium-high (200-230°C / 400-450°F). Place kabobs on oiled grates and grill for 8-12 minutes, turning every 2-3 minutes for an even char.
5. Check for desired doneness (57°C / 135°F for medium-rare). Remove from grill and let rest for 5-10 minutes before serving.

Nutrition (per serving): Calories: 695, Carbs: 18 g, Protein: 73 g, Fat: 39 g