Balsamic Beef Kabobs are made with tender cubes of marinated beef skewered with bell peppers and onions. The kabobs are served with an optional Chimichurri Sauce.

Kabobs, souvlaki, brochette, satay or skewers whatever you wish to call them all have one thing in common: they are grilled meat on a stick! Always popular, easy to prepare, fast to cook, and delicious.

You’ll love these kabobs for entertaining. They’re quick and simple to make and can be assembled early in the day so you’ll have them ready for the grill when your guests arrive!

These flavourful kabobs are marinated in a tangy balsamic and Rosemary glaze that has just the right amount of sweet and acidic taste. To make these kabobs you can use reusable metal skewers (as I have done) or bamboo skewers.

What’s in the marinade?

Balsamic vinegar
Olive oil
Finely minced red onion
Minced garlic
Dijon mustard
Tomato ketchup
Freshly chopped rosemary
Salt and pepper

Can I substitute any vegetables?

Of course! You can get creative and add other types of vegetables, like zucchini, mushrooms or cherry tomatoes. But I do recommend you always include onion in the mix as it pairs beautifully with the beef. In fact, if you have any extra vegetables left over after you’ve skewered all the beef, simply thread them on additional skewers, brush them with the marinade and grill them alongside the kabobs. Extra grilled veggies never hurt anyone!

Can I cook these in the oven?

Grilling will yield the best flavour and crispness to these kabobs. But sometimes when the weather doesn’t permit or you don’t happen to have a grill, you can bake the kabobs on a foil-lined baking sheet in a 425 degrees F preheated oven. Bake them for about 10 – 15 minutes until done, flipping once.

Tips for making Balsamic Beef Kabobs:

For a juicy and tender result, use good quality thick sirloin or strip loin steaks. Thick steaks are more tender and can easily be evenly cubed.
Mix the marinade in a bowl large enough to fit all the cubed beef. This way you can dump the cubed beef from your cutting board right into the large bowl with the marinade and toss it all together.
Cut the vegetables in uniform shapes to ensure even cooking.
If using bamboo skewers soak them for 20 minutes or longer to ensure they don’t burn.
After skewering the kabobs, brush the vegetables on all sides with the excess marinade to ensure flavour coverage.
Allow at least 4 – 8 hours for marinating time in the refrigerator (these kabobs are not recommended for overnight marinating).
For best grilling results, remove the kabobs from the refrigerator at least 30 minutes before grilling to bring them to room temperature.
Preheat the BBQ grill before placing the kabobs on the grates. To ensure the tenderest beef, do not overcook.

Tell me more about the optional chimichurri sauce for serving

Chimichurri Sauce is a classic Argentinian condiment. It’s a bright green sauce made of parsley, oregano, chili pepper, garlic, red wine vinegar, and olive oil. It’s so easy to make and takes many types of grilled meats (especially beef) to another level. I highly recommend you try this sauce!

When you are applauded for being the star chef of your BBQ you won’t be able to thank me enough for this beef kabob recipe.

Balsamic Beef Kabobs

Servings 6

Ingredients

¼ cup balsamic vinegar
¼ cup olive oil
½ cup finely minced red onion
2 garlic cloves, crushed
1 tablespoon Dijon mustard
1 tablespoon tomato ketchup
1 tablespoon fresh rosemary, chopped, plus more sprigs for garnish
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1.5 kg thick cut sirloin or strip loin steaks
2 each red and yellow bell peppers, cut into squares
2 red onions, cut into thick slices
Chimichurri Sauce for serving

Instructions

Use either metal skewers or bamboo skewers that are soaked in water for 20 minutes or longer.
In a large bowl (which will ultimately fit all the cubed beef) whisk together the marinade ingredients: balsamic vinegar, olive oil, minced onion, garlic, Dijon mustard, tomato ketchup, Rosemary, salt and pepper. Set aside.
Cut steaks into twenty-four 1” - 1 ½” cubes. Transfer the cubed beef into the large bowl with the marinade. Toss to combine well, cover and refrigerate for 10 minutes or so while preparing the vegetables.
Meanwhile, cut each of the red and yellow bell peppers into twelve 1 ½” squares. Slice the onions into 12 thick slices.
Assemble kabobs by spearing each skewer in a pattern with 4 cubes of beef, 4 squares of each red and yellow bell peppers and 2 slices of onions. Start and end with a piece of beef on each skewer. (If you have extra vegetable pieces leftover, thread them on extra skewers to grill with the beef.)
Place kabobs in a rimmed baking dish. Brush the vegetables on all sides with the marinade residue. Cover and refrigerate for 4 – 8 hours to marinate.
About 30 minutes before grilling, remove the kabobs from the refrigerator and let sit at room temperature.
Grill the kabobs on a medium-high preheated BBQ for about 4 to 6 minutes on each side or until the beef is medium-rare (or to the desired doneness) and the vegetables are tender and lightly charred. To ensure the tenderest beef, do not overcook.
Place grilled kabobs on a platter and tent with foil. Let rest for 5 minutes before serving. Garnish with additional rosemary sprigs and serve with optional Chimichurri Sauce.