Bourbon- And Cola-Glazed Steak Kebabs


Who knew your go-to bar order could be so flavorful?

Southern Living Bourbon- and Cola-Glazed Steak Kebabs on a platter to serve with smashed cucumber salad beside

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
45 mins
Refrigerate Time:
4 hrs
Total Time:
4 hrs 45 mins

I can’t explain why, but it’s true—dinner is at least 50% more fun if it’s on a stick. Right? Chicken, shrimp, veggies—you name it—everything tastes better when it’s part of a kebab.

If you’re looking for a great summer dinner idea, these steak kebabs are just the ticket. Marinated and glazed with a mixture of bourbon, cola, balsamic vinegar, Worcestershire, and brown sugar, they grill up fast and come off the grill perfectly seasoned and deliciously charred.

Pair them with a fresh, zippy side like our Smashed-Cucumber Salad, and your perfect grilled summer supper is in the bag.


  • 1 cup cola soft drink (such as Coca-Cola)

  • 3/4 cup bourbon

  • 2 Tbsp. brown sugar

  • 2 Tbsp. Worcestershire sauce

  • 2 tsp. balsamic vinegar

  • 2 tsp. kosher salt, divided

  • 2 lb. boneless rib-eye steaks, trimmed and cut into 1-inch pieces

  • 1/2 tsp. black pepper

  • 1 1/2 Tbsp. unsalted butter


  1. Marinate steak:

    Whisk together cola, bourbon, brown sugar, Worcestershire sauce, balsamic vinegar, and 1 teaspoon of the kosher salt in a medium bowl until sugar has dissolved. Place steak pieces in a large ziplock plastic freezer bag. Pour 1 cup of the cola mixture over steak; seal bag, and refrigerate 4 to 12 hours. Refrigerate remaining cola mixture in an airtight container until ready to use.

  2. Grill steak:

    Remove steak from refrigerator; let stand at room temperature 30 minutes. Preheat grill to high (450°F to 500°F). Remove steak from marinade, and place on a paper towel-lined plate; discard marinade. Thread steak onto 8 skewers (about 5 pieces of steak per skewer). Pat kebabs dry with paper towels, and sprinkle with pepper and remaining 1 teaspoon kosher salt. Place kebabs on oiled grates. Grill, uncovered, turning every 2 minutes, until steak is medium-rare and charred on all sides, about 8 minutes. Remove to a plate, and cover loosely with aluminum foil. Let rest 15 minutes.

  3. Prepare sauce:

    Meanwhile, pour reserved cola mixture into a small saucepan, and bring to a boil over medium-high. Reduce heat to medium, and simmer, stirring occasionally, until mixture is reduced to about 1/4 cup, 10 to 12 minutes. Stir in butter, and continue to cook over medium, stirring often, until sauce thickens slightly and lightly coats the back of a spoon, 1 to 2 minutes. Drizzle sauce over kebabs. Suggestion: serve with Smashed-Cucumber Salad.

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