Description
This juicy, grilled kabobs recipe with sweet-and-savory balsamic marinade and fresh, crunchy veggies is an easy summer lunch.
Ingredients
Scale
Balsamic Beef:
- 2lbs top sirloin, cut into 1” cubes
- 1/2 cup Balsamic Vinegar
- 1/3 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon dry rosemary or 2 tablespoons fresh rosemary
- 1 garlic clove, minced
- 1 tablespoon of honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Kabobs Ingredients:
- 2 yellow peppers, cubed
- 2 green peppers, cubed
- 1 red onion, cubed
- 1 pint of cherry tomatoes
- 1 cup whole baby bella mushrooms
Instructions
- In a large bowl, mix balsamic vinegar, olive, mustard, rosemary, garlic, honey, salt and pepper. Whisk until everything is combined. Reserve 1/3 cup of marinade and set aside.
- Add cut beef to a bowl. Pour the marinade on top. Toss to coat the beef. Cover and place in the refrigerator and marinate for 30 minutes to 1 hour.
- Assemble kabobs: alternate yellow pepper, green pepper, red onion, meat, cherry tomatoes and mushrooms. Repeat. (I try to get 3-4 pieces of meat per skewer) Continue process until ingredients are gone.
- Heat grill to medium high heat, about 375-400°F.
- Make sure that grill grates are clean. Spray grill grates with cooking spray or rub down with an olive oil soaked rag.
- Place steak kabobs directly on the grill. Grill each side for 3-4 minutes, you want a nice char. Remove the kabobs from grill and let rest for 5 minutes.
- Serve with reserved 1/3 cup marinade.
