Americans insist on doing things their own way, don’t they?

“Oh, the world uses the metric system? We’ll make our own unit of measurement!”

“Football? Oh, no! We call that soccer. We have our own football.”

“The world spells it ‘kebab?’ We’ll go with ‘kabob.'”

We can’t settle all of these inconsistencies in one day, but we will start with ‘kebab.’ We’re siding with the rest of humanity on this one. K-E-B-A-B.

But, no matter how you want to spell it, these steak kebabs were made for our Midnight Toker blend. And they should be on your grill, like, yesterday.

The Midnight Toker blend has been a best-seller with barbecue dudes, grill masters and all around gangsters of love since we started. It includes some badass Syrian import chiles like the Aleppo chile flake — one that has more of a fruit flavor than the heat you’d expect. It’s the perfect blend to blast onto something as simple as kebabs and have the whole crew asking how you became a flavor master overnight.

Feel free to experiment with the meat and veggie combos on this recipe. Not only would it be great with chicken, you could also sub out some interesting vegetables depending on the season. Really, the only non-negotiable here is the Midnight Toker.

Grab a jar here and let’s get cooking.


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Midnight Toker Steak Kebabs

  • Author: Alex Palmerton
  • Prep Time: 10 minutes (minus marinade)
  • Cook Time: 12 minutes
  • Total Time: 22 minutes


Whether you spell it kebab or kabob, these babies were made for our Midnight Toker blend.



  • 1.5 lbs. beef sirloin tips, cut into 12 inch cubes
  • Onion, cut into same size cubes
  • 8 ounces of mushrooms, halved (we used cremini)
  • ¼ c. olive oil
  • ¼ c. Worcestershire sauce
  • 2 Tbsp. The Spice Guy Midnight Toker blend


  • Marinate meat in Worcestershire and Midnight Toker blend. Refrigerate for 1-3 hours.
  • Add beef to skewers with mushrooms and onions, alternating each time.
  • Light grill and lubricate with olive oil.
  • Add skewers and grill for about 3 minutes per side, until beef is about 130°F.
  • Let skewers rest for 5 minutes before serving.


  • We used metal skewers, but if you use wooden, you’ll need to soak them first.
  • Marinating the meat will improve the flavor and texture, but if you’re in a pinch, you can lessen this time.

Keywords: kebabs, kabobs, steak, midnight toker, grill