To me, summer is allll about spending time outside and grilling up my meals! Grilling also means fewer dishes, which is always a win in my book. 😉
Kabobs are one of my favorite things to grill up during the summer time, as not only are they easy and delicious, but they also make the best leftovers to have on hand! I ate these Balsamic Steak Kabobs daily for an entire week, having them with the simple salad shown in these photos, made with arugula, cherry tomatoes, red onion, balsamic vinegar & olive oil, and also with grilled veggies and roasted Japanese yams, and my Spinach & Berry Salad. I’m about to make another batch because this recipe is THAT good!
Enjoy this recipe for my Balsamic Steak Kabobs!
Balsamic Steak Kabobs
- 2 pounds Chateaubriand or top sirloin, cut into 1 ½ inch cubes
- 1/2 cup balsamic vinegar
- 2 tablespoons olive or avocado oil
- 5 cloves garlic, minced (or 1 ½ teaspoons garlic powder)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Place all of the ingredients into non-reactive (glass or ceramic, not metal) bowl or ziploc bag, add the chicken to the marinade and stir/shake well to coat. Cover the bowl or seal the bag and place in your refrigerator to marinate for at least 2 hours, and up to 24. The longer, the better!
- Preheat your grill to medium heat. If you're using wooden skewers, soak them in water for 30 minutes prior to cooking, to prevent them from burning.
- Thread the beef onto the skewers and discard the used marinade.
- Place the kabobs onto the grill, and cook each side of the 4 sides for 3-4 minutes each, making a quarter turn each time, or until cooked to your liking. ENJOY!
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