Balsamic BBQ Sauce

1. Make the marinade by adding the balsamic vinegar, BBQ sauce, olive oil, parsley, onion, garlic, and pepper to a mixing bowl.
2. Use a whisk to mix the ingredients until you achieve a smooth BBQ sauce, and place aside.

Assemble the Kabobs

1. 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.
2. 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 1/2 inch. ( I generally peel the wedges into single layers, but do what works best for you.)
3. 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.)
4. Brush each kabob generously with the flavorful balsamic BBQ sauce.
5. 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

1. Preheat the Grill: Preheat your grill to medium-high heat (around 400°F). Once hot, brush the grates lightly with oil to prevent sticking.
2. 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).
3. 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

1. Heat a Large Pan: Heat a large skillet or pan over medium heat. Add a tablespoon of oil.
2. 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).
3. Rest and Serve: Once cooked, remove the kabobs from the pan and let them rest for 5 minutes before serving.
4. Enjoy while hot.