Dr. Pepper Glazed Steak Kebabs

kelly's kitchen, recipes, Style at a Certain Age

Happy Sunday! I have a very simple grill recipe for you today: Dr. Pepper Glazed Steak Kebabs. Have you ever cooked or marinated meat with soda before? It’s actually a very popular way to add flavor to roasts, in marinades and sauces. I have a recipe for Instant Pot Dr. Pepper Chipotle Pulled Pork on Djalali Cooks that is great for tacos. Today’s recipe is basically making a marinade and a sauce for tender grilled boneless rib-eye steak kebabs. Let’s Jump right in! 

The Summary

  Today we are making Dr. Pepper Glazed Steak Kebabs - perfect for summer grilling

  Be sure to find the shoppable key ingredients and equipment at the end of the post

Dr. Pepper Glazed Steak Kebabs

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1. Dr. Pepper Marinade

In a large measuring cup, whisk together the Dr. Pepper, Worcestershire Sauce, balsamic vinegar, and 1 teaspoon of kosher salt. Definitely use a large measuring cup because when you add the salt to the soda, it’s going to fizz quite a bit.

Transfer the steak pieces to a zipper-lock bag and pour 1 cup of the marinade in the bag. Squeeze out the air and zip to close. Refrigerate the bag of steak for 4-12 hours. Cover and refrigerate the remaining marinade until ready to use.

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2. Grilling Prep

About 30 minutes before you’re ready to grill, pull the steak from the fridge and let it sit at room temperature, to shake off the chill from the fridge. Get your grill going to 450-500 degrees F, with a hot side and a cool side.

Thread the steak pieces onto flat skewers, about 5 pieces of steak per skewer. Be sure not to jam the steak pieces tightly together on the skewer. Discard the bag of marinade.

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Pat the kebabs dry with paper towels and sprinkle with pepper and 2 teaspoons of kosher salt. 

Place the kebabs on oiled grates and grill uncovered, turning every 1-2 minutes until the steak is charred on all sides; move them to the cool side and repeat until all the kebabs have some char and are medium-rare. About 4-6 minutes

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Remove the kebabs from the grill, transfer to a sheet pan and tent with foil. Let the steak rest for 15 minutes.

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3. Dr. Pepper Sauce

While the steak is resting, we can prepare the Dr. Pepper Sauce. Pour the reserved cup or so of Dr. Pepper mixture into a saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stirring occasionally, let the mixture simmer until it is reduced to about ¼ cup. This will take about 10 minutes. Stir in the butter and keep simmering over medium heat until the sauce is slightly thickened to lightly coat the back of a spoon, about 2 minutes.

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Drizzle a little sauce over the kebabs and serve the remaining Dr. Pepper Sauce alongside the kebabs. And that's it! Serve with a green salad and you're set! 

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Dr. Pepper Glazed Steak Kebabs

This is such a great way to prepare steak for a small group – it’s super simple. And if you’ve never used soda pop like this before, you’re in for a treat. The overall flavors are similar to barbecue because we’ve grilled the steak.

The Dr. Pepper Sauce adds a deeply flavored salted caramel flavor. If you use cola, it’s a more straightforward caramel flavor. But the Dr. Pepper; with its slightly herbal notes, really pushes it to a whole other level of savory/sweet. If you don't like Dr. Pepper, try root beer, I think that would be really interesting! 

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Key Ingredients and Equipment

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Stainless Steel Tongs | 12-inch Flat Skewers | 4-cup Measuring Cup | Flat Whisk | OXO Pepper Grinder

 

Be sure to visit Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.

Print

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Dr. Pepper Glazed Steak Kebabs

  • Author: Kelly Djalali
Print Recipe

Description

Simple steak kebabs get marinated in a Dr. Pepper marinade and finished with a Dr. Pepper sauce, adding a deeply flavored salted caramel flavor. 

Ingredients

Scale

2 cups Dr. Pepper (or Cola)

2 tbsp. Worcestershire Sauce

2 tsp. Balsamic Vinegar

3 tsp. Kosher Salt, divided

2 lb. Boneless Rib-eye Steaks, trimmed and cut into 1-inch pieces

1 tsp. Fresh Cracked Black Pepper

1.5 tbsp. Cold Unsalted Butter

Instructions

Dr. Pepper Marinade

In a large measuring cup, whisk together the Dr. Pepper, Worcestershire Sauce, balsamic vinegar, and 1 teaspoon of the kosher salt. 

Transfer the steak pieces to a zipper-lock bag and pour 1 cup of the marinade in the bag. Squeeze out the air and zip to close. Refrigerate the bag of steak for 4-12 hours. Cover and refrigerate the remaining marinade until ready to use. 

Grilling Prep

About 30 minutes before you’re ready to grill, pull the steak from the fridge and let it sit at room temperature, to shake off the chill from the fridge. Get your grill going to 450-500 degrees F, with a hot side and a cool side.

Thread the steak pieces onto flat skewers, about 5 piece of steak per skewer. Be sure not to jam the steak pieces tightly together on the skewer. Discard the bag of marinade. 

Pat the kebabs dry with paper towels and sprinkle with pepper and 2 teaspoons of kosher salt. 

Place the kebabs on oiled grates and grill uncovered, turning every 1-2 minutes until the steak is charred on all sides; move them to the cool side and repeat until all the kebabs have some char and are medium-rare. About 4-6 minutes. 

Remove the kebabs from the grill, transfer to a sheet pan and tent with foil. Let the steak rest for 15 minutes.

Dr. Pepper Sauce

While the steak is resting, we can prepare the Dr. Pepper Sauce. Pour the reserved cup or so of Dr. Pepper mixture into a saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stirring occasionally, let the mixture simmer until it is reduced to about ¼ cup (about 10 minutes.) Stir in the butter and keep simmering over medium heat until the sauce is slightly thickened to lightly coat the back of a spoon, about 2 minutes. 

Drizzle a little sauce over the kebabs and serve the remaining Dr. Pepper Sauce alongside the kebabs. 

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Kelly Djalali

is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.

She’s 47, 5’0, and a petite 0/XS.

Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.

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