Craving juicy, tender beef kabobs bursting with flavor? Look no further than this recipe for Balsamic BBQ Beef Kabobs. These skewers are marinated in a sweet and tangy balsamic barbecue sauce, which is perfect for firing up the grill.
If you are looking for more recipes for the grill, try my grilled za'atar chicken thighs next.
Kabobs are pretty. Maybe it's the neat presentation of threaded ingredients. Somehow, you feel like a grill wrangler afterward. 🙂
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At-A-Glance Recipe Overview
- It's gluten-free.
- You'll need 1.5 lbs of top sirloin steak.
- Recipe make 10 kabobs.
- Can be prepared in advance.
- Cook them on the grill or stovetop.
- Makes great leftovers!
Ingredients You'll need
- Beef: Use top sirloin steak cut into 1-inch cubes.
- Spices: Dried parsley, granulated garlic onion, and pepper. No added salt because the BBQ sauce adds enough.
- BBQ sauce: Use your favorite BBQ sauce.
- Balsamic vinegar: This ingredient gives the marinade a pleasant tang.
- Olive Oil: To help cook the kabobs.
- Vegetables: Onion, bell pepper, and grape tomatoes.
How to Assemble Beef Kabobs
Fire up your grill- here's your guide to making these amazing Balsamic BBQ Beef Kabobs!
Balsamic BBQ Sauce
- Make the Marinade: Add the balsamic vinegar, BBQ sauce, olive oil, parsley, onion, garlic, and pepper to a mixing bowl.
- Use a whisk to mix the ingredients until you achieve a smooth BBQ sauce.
- Assemble the Kabobs: Get your skewers and make a pattern: grape tomato, bell pepper, meat, onion, and repeat the process.
- Each skewer gets 4 tomatoes, 4 peppers, 3 pieces of onion, and 3 cubes of beef, making enough for 10 kabobs. Brush generously with the flavorful balsamic BBQ sauce.
Helpful tip: Remember to marinate the kabobs for at least 2 hours, but overnight is even better. Additionally, use metal kabob skewers for their durability, reusability, heat resistance, and even cooking. The skewers get hot and retain heat as they cook the kabobs.
How to Cook Beef Kabobs
Grill Method
Preheat the Grill: Preheat your grill to medium-high heat (around 400°F). Once hot, brush the grates lightly with oil to prevent sticking.
Cook: Place the kabobs on the preheated grill. Cook for 8-10 minutes, turning frequently, until the beef reaches your desired doneness (145°F for medium-rare).
Rest: Once cooked, remove the kabobs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Stove-Top Beef Kabobs:
While grilling is traditional, you can also enjoy delicious kabobs on the stovetop.
Heat a Large Pan: Heat a large skillet or pan over medium heat. Add a tablespoon of oil.
Cook the Kabobs: Carefully place the kabobs in the pan. Cook for 5-7, turning frequently, until the beef reaches your desired doneness.
Rest and Serve: Once cooked, remove the kabobs from the pan and let them rest for 5 minutes before serving.
Recipe Tips
- Cut the vegetables and beef into similar sizes to ensure even cooking.
- Brush the kabobs with leftover marinade while cooking for additional flavor.
- You can adjust the cooking time of the beef depending on your desired level of doneness.
More Crave-Worthy Recipes
- Turkish Pepper Steak Recipe
- Healthy Beef and Broccoli Recipe
- Zuppa Toscana Recipe (Pork-Free)
- Steak Salad with Pickled Fennel and Parmesan
Balsamic BBQ Beef Kabobs Recipe
Get ready to fire up the grill with Balsamic BBQ Beef Kabobs! Tender and juicy, these marinated skewers are perfect for grilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 5 People 1x
- Category: Beef Recipes, Main Course
- Cuisine: American, Middle Eastern
Ingredients
Balsamic BBQ Sauce
- ¼ cup balsamic vinegar
- ½ cup BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon dried parsley
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ¼ teaspoon pepper
Kabobs
- 1 ½ pounds top sirloin steak cut into 30 1-inch cubes
- 40 pieces grape tomatos
- 1 large bell pepper cut into 30 1-inch bell pepper pieces (*see notes)
- 1 medium onion cut into 30 1-inch pieces (*see notes)
Instructions
Balsamic BBQ Sauce
- Make the marinade by adding the balsamic vinegar, BBQ sauce, olive oil, parsley, onion, garlic, and pepper to a mixing bowl.
- Use a whisk to mix the ingredients until you achieve a smooth BBQ sauce, and place aside.
Assemble the Kabobs
- Cut the bell pepper; Stand the pepper upright and cut it down the center lengthwise and then again through the center crosswise, creating four wedges. Discard stem and seeds. Lay each wedge flat and cut them into 1-inch cubes. You might get a few extra or slightly smaller pieces depending on the shape of the wedge.
- Cut the onion; Peel the skin off the onion. Cut the onion in half then into quarters. Slice each section into half-moons or wedges with a target thickness of around ½ inch. ( I generally peel the wedges into single layers, but do what works best for you.)
- Assemble the Kabobs: Get 10 skewers and make a pattern: grape tomato, bell pepper, meat, onion, and repeat the process until all skewers are used. (More specifically speaking: Each skewer contains 4 tomatoes, 3 peppers, 3 pieces of onion, and 3 cubes of beef, making enough for 10 kabobs.)
- Brush each kabob generously with the flavorful balsamic BBQ sauce.
- Cover the kabobs with plastic wrap or place them in a large baking dish and cover with a lid. Marinate for 2 hours or up to 24 hours.
Grill Method
- Preheat the Grill: Preheat your grill to medium-high heat (around 400°F). Once hot, brush the grates lightly with oil to prevent sticking.
- Cook: Place the kabobs on the preheated grill. Cook for 8-10 minutes, turning frequently, until the beef reaches your desired doneness (145°F for medium-rare).
- Rest: Once cooked, remove the kabobs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Stove-Top Method
- Heat a Large Pan: Heat a large skillet or pan over medium heat. Add a tablespoon of oil.
- Cook the Kabobs: Carefully place the kabobs in the pan. Cook for 5-7, turning frequently, until the beef reaches your desired doneness. (145°F for medium-rare).
- Rest and Serve: Once cooked, remove the kabobs from the pan and let them rest for 5 minutes before serving.
- Enjoy while hot.
Notes
This recipe for Balsamic BBQ Beef Kabobs draws inspiration from the simplicity and ease of preparation found in Taste of Home's "5 Ingredient Dinners" collection.
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