Description
These flavorful Beef Kebabs marinated in a tangy and slightly sweet balsamic and Worcestershire sauce mixture, complemented by garlic and spices, are perfect for grilling. The meat is threaded with vibrant bell peppers, red onion, and baby portobello mushrooms, then grilled to juicy perfection and brushed with a honey-Dijon glaze for extra flavor. Ideal for a summer barbecue or hearty appetizer, these kebabs are a delicious and colorful meal option.
Ingredients
Marinade and Glaze
- 1/3 cup balsamic vinegar
- 1/3 cup Worcestershire sauce
- 1/3 cup olive oil
- 2 garlic cloves, grated
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons honey, divided
- 2 tablespoons Dijon mustard, divided
Kebabs
- 1 1/2 pounds sirloin or New York strip, cut into 1-inch cubes
- 8 ounces baby portobello mushrooms, large stems removed
- 1 red onion, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- Chopped fresh parsley, for garnish
Instructions
- Prepare the marinade and glaze: In a medium bowl, whisk together balsamic vinegar, Worcestershire sauce, olive oil, grated garlic, ground black pepper, red pepper flakes, and 1 tablespoon each of honey and Dijon mustard. Transfer 1/4 cup of this marinade to a small bowl, then whisk in the remaining 1 tablespoon each of honey and mustard to create a glaze. Set the glaze aside for later use.
- Marinate the beef: Place the sirloin or New York strip cubes and the marinade into a resealable plastic bag. Seal the bag tightly, then massage gently to ensure all the meat is evenly coated. Refrigerate for a minimum of 1 hour, or up to 6 hours for more flavor. Prior to grilling, remove the meat from the refrigerator and let it sit at room temperature for about 30 minutes.
- Prepare the skewers and preheat grill: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat, around 400 to 450°F (204 to 232°C). Meanwhile, thread the marinated meat alternately with baby portobello mushrooms, red onion pieces, and assorted bell pepper chunks onto the skewers according to preference.
- Grill the kebabs: Place the assembled kebabs on the preheated grill, uncovered, and cook until grill marks form on one side, approximately 4 minutes. Turn the kebabs over and brush the grilled side with half of the prepared glaze. Continue grilling until grill marks appear on this second side, about 3 to 4 minutes more. Turn the kebabs again, brush with the remaining glaze, and grill to your desired doneness; aim for an internal temperature of about 135°F (57°C) for medium, which should take about 1 additional minute.
- Rest and serve: Remove the kebabs from the grill and let them rest for 5 minutes to allow the juices to redistribute. Just before serving, sprinkle the kebabs with chopped fresh parsley for a burst of color and freshness.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- For spicier kebabs, increase the amount of red pepper flakes or add fresh chili.
- Use a meat thermometer to ensure beef is cooked to your preferred level of doneness.
- Alternative vegetables like zucchini or cherry tomatoes can be added to the kebabs.
- Marinating longer than 6 hours may affect meat texture.
- Letting meat come to room temperature before grilling ensures even cooking.
