Steak kabobs with molasses chili marinade and a risky surprise

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Steak kabobs with molasses chili marinade

My friend Nadine took down a kitchen wall when her boyfriend and my husband were away on their annual fishing trip.

He had no idea.

It was a surprise, kind of like a gift to him.

All sorts of people were in on it which made the whole event even more exciting (and covert).  His mom and dad, brother and sister in law came from out of town to help and an electrician uncle came over too.

It’s hard to feed a crowd when your kitchen is in a shambles so I invited them all over for supper on Saturday night. They brought some food and I prepared a mishmash of dishes.

We had a big, fun family-style meal and joked that may be next year we could all take down a wall in my kitchen to surprise my husband.

Steak kabobs with molasses chili marinade

I had a two-pound sirloin steak from our local farmers’ market so decided to make kabobs to help it go further. This molasses chili marinade was a hit and tasted great the next day too.

Normally I would have cooked these on the grill but last weekend was not a barbecue weekend. We had record rainfall in my part of the province so I cooked the kabobs under the broiler.

Steak kabobs with molasses chili marinade

Steak kabobs with molasses chili marinade



  • 1/4 cup brown sugar
  • 1/4 cup Grandma Fancy Molasses
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 5 cloves garlic, peeled and smashed
  • 1 Tbsp peeled and chopped fresh ginger
  • 1 Tbsp chili powder
  • 1/4 tsp freshly ground black pepper
  • 2 lbs steak, cut in 1″- 1 1/2″ cubes


  1. In a medium bowl whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
  2. Place steak cubes in the marinade and toss them around with your hands until well  coated.
  3. Let marinate for 1-4 hours, covered, tossing occasionally.
  4. If using wooden skewers soak them in water for at least 30 minutes.
  5. Thread meat on skewers, leaving space in between the cubes so they cook evenly.
  6. Turn the oven to broil.
  7. Place the kabobs on a foil-lined cookie sheet and broil 4-6 inches from the heat.
  8. Turn after 3-4 minutes and then check for doneness after another 3-4 minutes. Continue cooking to your preference.
  9. Reserve the marinade and simmer in a small pot for 10 minutes. Strain and serve with the kabobs.

Looking for more barbecue ideas to help sustain you through your kitchen reno? You might like our spice rubbed ribs with molasses slather.

Spice-rubbed ribs


12 thoughts on “Steak kabobs with molasses chili marinade and a risky surprise

  1. robi lowther says:

    woud love a copy of your cookbookl as my husband loves marinades and sauces for beef, pork kabobs, ribs, etc. please email me the instructions and costs for me to get a copy. thanks.

    1. Bridget Oland says:

      Hi — We’d be happy to mail you a book. (I sent you an email requesting your mailing address.) Thanks.

  2. June says:

    Can I use chicken in place of steak for this marinade? Also I would love a copy of this cookbook. Not sure if I have it or not!

    1. Bridget Oland says:

      Hi June, Yes, this marinade would be great with chicken. Also, we’d be happy to mail you a copy of our Family Favourites cookbook. Just forward your mailing address to . Thanks.

  3. Helene says:

    That is such a great surprise. And you are in luck to have that many people help you. What a great meal to serve them. I am sure they did appreciate.

    1. Bridget Oland says:

      Hi Helene, It was very fun to be part of it all and always great to have a crowd to feed.

  4. Lauren says:

    Hello, could I please have a copy of your recipe book delivered? My address is 1051 Seneca Avenue #109 Mississauga Ontario L5G 3X6

    Thanks so much! 🙂

    1. Bridget Oland says:

      Hi Lauren, We’d be happy to mail you a copy of our cookbook. Would you mind sending your last name too? You can email it to me if you prefer: Thanks!

  5. Gladys says:

    Looks so good. I’m allergic to beef and pork so can’t try it, but have used something really similar with chicken and love it. Thanks. The only thing I have not ever used is fresh ginger!

    1. Bridget Oland says:

      Hi Gladys, Hmmm, I must give it a try with chicken! As for fresh ginger, it’s a delicious addition to marinades so worth a try.

  6. There has not been one recipe that I received from you that was not terrific. Thank you for having me on your mailing list……….D

    1. Bridget Oland says:

      Thanks Delores, you just made my day!

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