Balsamic Beef {or Chicken} Kebabs

Balsamic Beef or Chicken Kebabs

I feel like if I added a subtitle to this post it would be: not pictured.

Not pictured is the 11-year old meat lover in the family continuously getting his hand swatted away as I take officially two bazillion (in his words) pictures of meat skewers.

Not pictured is a kitchen sink (whose, mine?) piled high with so many dishes, I want to run away forever.

Not pictured is the chicken made with this same marinade. Equally tasty.

Not pictured are the cookies waiting innocently on the counter to be devoured if everyone eats their dinner in an age-appropriate and well-mannered way.

Not {really} pictured is the grilled pineapple that just about made me swoon.

And of course the list could go on and on (thankfully I’ll spare you the other 153 things). What is pictured, though, are the tastiest, most tender beef kebabs known to this summer.

A simple marinade of balsamic vinegar, a little fresh rosemary, hint of Dijon and simple seasonings make these beef (or chicken!) kebabs irresistible (as evidenced by not pictured scenario #1 up there).

I’m hanging on to grilling and summer with every last fiber of my being and these tender morsels of beef are helping that goal right along.

And seriously, if you are at all inclined to toss rounds of juicy, fresh pineapple on the grill alongside the meat, don’t let anyone stop you. Best meal ever.

Balsamic Beef or Chicken Kebabs

What To ServeGrilled pineapple (as if I didn’t make that point known already)
Skillet Zucchini and Yellow Squash
Roasted Potato Salad

Balsamic Beef {or Chicken} Kebabs

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Ingredients:

  • 3/4 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons Dijon mustard
  • 5 garlic cloves, finely minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh rosemary
  • 2-3 pounds sirloin roast, cut into 1-inch cubes (or same amount of chicken breasts, cubed)
  • 1 red onion, cut into squares (optional)

Directions:

  1. In a small bowl, whisk together the vinegar, oil, mustard, garlic, salt, pepper and red pepper flakes. Measure out 1/3 cup of the mixture and set aside for basting later.
  2. Add the rosemary to the remaining marinade. Place the beef or chicken in a large, gallon-size ziploc bag and pour in the marinade. Seal and refrigerate for 4-8 hours (or as little as 20 minutes, although the flavor won’t be quite as pronounced).
  3. Preheat a grill to medium heat.
  4. If using wooden or bamboo skewers, soak in cool water for 15-20 minutes. Thread red onion onto the skewer followed by meat and then a few red onions to finish off.
  5. Whisk the reserved basting sauce to recombine. Grill the kebabs, turning every couple of minutes and basting with the sauce, until the beef is cooked to desired doneness (chicken should be cooked all the way through), 10-12 minutes.
  6. Transfer the kebabs to a platter or plate and tent with foil to let rest for 5 or so minutes.
  7. Season with salt and pepper to taste and serve.

Notes:

Be aware that because of the balsamic vinegar, if using chicken, the light-colored chicken meat will show the darkened color of the marinade more than the beef.

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Recipe Source: adapted from a recipe in Cook’s Country June/July 2015