Food and Recipes Meat Beef Steak Bourbon- And Cola-Glazed Steak Kebabs 4.0 (1) 1 Review Who knew your go-to bar order could be so flavorful? By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on May 1, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely Active Time: 45 mins Refrigerate Time: 4 hrs Total Time: 4 hrs 45 mins Servings: 4 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. Ingredients 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 Directions 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. 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. 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. Rate it Print