Green Balsamic Beef Kabobs | DoYouEvenPaleo.net

Green Balsamic Beef Kabobs

A simple parsley-based marinade adds a refreshing zest to these Green Balsamic Beef Kabobs. You can shake up the recipe by adding different vegetables to the kabobs — green or red bell peppers would be a nice touch!

Grilling has been my jam this year. Since getting our new grill, all we seem to want to do is fire it up for dinner.

While at a small, pre-season farmer’s market (here in North Dakota, our farmer’s markets don’t really get going until June or July), I picked up a simple brown paper bag filled with woodsy cremini mushrooms. Right away, I knew it was time to experiment with kabobs.

Green Balsamic Beef Kabobs | DoYouEvenPaleo.net

I have a hard time imagining mushrooms going with anything but beef on a kabob, and I came up with this marinade to crank up the flavor a bit.

Fun sidenote: I looked up the difference between “kebab” and “kabob” for this recipe. I wanted to get it right, you know? Turns out there’s not much of a difference between the two, other than “kabob” being a primarily North American spelling…our American spin on the original word, “kebab”.

So, since I’m North American, I went with kabob. Look, you learned something new today!

Green Balsamic Beef Kabobs | DoYouEvenPaleo.net

Now I have to admit I’m not 100% satisfied with these pictures, because as you can clearly see the kabobs somewhat awkwardly blend into the background – which is an old aluminum baking sheet. Sigh. Unfortunately, I didn’t realize my mistake soon enough to retake the pictures before I leave for California, so they’ll have to do.

Ah, well. I’ve never been much of a perfectionist anyway!

Green Balsamic Beef Kabobs | DoYouEvenPaleo.net

One last thing to note. Many grilling experts recommend using sirloin steak or roast for kabobs. Using other cuts, like chuck, can result in chewy meat. However, I’d defrosted a chuck roast so that’s what I used. No complaints on the beef texture from me. That said, use chuck at your own risk.

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Green Balsamic Beef Kabobs | DoYouEvenPaleo.net

Green Balsamic Beef Kabobs

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 4 hours
  • Cook Time: 10 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 4 kabobs
  • Category: Entree
  • Method: grilled

Description

A simple parsley-based marinade adds a refreshing zest to these Green Balsamic Beef Kabobs. Use different veggies to shake up the recipe!


Ingredients

  • 1 cup packed fresh parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup coconut aminos
  • 2 tablespoons balsamic vinegar
  • 2 pounds sirloin or chuck beef, cut into 2 inch cubes
  • 2-3 medium red onions, quartered
  • 1/2 pound mushrooms (or enough for 3-4 mushrooms per kabob)

Instructions

  1. In a high-powered blender or food processor, combine the first four ingredients. Blend until smooth – the marinade will be a lovely green color. Add the beef cubes to a large shallow dish and pour the marinade overtop. Cover and refrigerate for at least 4 hours or overnight.
  2. When you’re ready to make the kabobs, turn on the grill and preheat to medium-high (400-500 degrees F).
  3. Remove the marinated beef from the fridge and prepare to assemble the kabobs. Thread one cube of beef on the skewer, then a mushroom, then a chunk of onion (plus any additional veggies). Continue until skewer is full and repeat with remaining skewers. This recipe made 4 hefty kabobs for me, but you may have more depending on how heavily you load up your skewers or if you add veggies. If you’d like, you can brush the leftover marinade on the veggies, but it’s not required.
  4. Grill the kabobs on all 4 sides for roughly 2 1/2 minutes on each side.

Notes

Frustrated with the meat and veggies on your kabob spinning as you try to flip them? When assembling the kabobs, use 2 skewers side by side for each kabob…and flipping is that much easier!


Nutrition

  • Serving Size: 1 kabob

Keywords: Green Balsamic Beef Kabobs

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Green Balsamic Beef Kabobs - a simple marinade adds a twist of flavor to these easy kabobs! #glutenfree #paleo #aip | DoYouEvenPaleo.net

Chelsea

I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

4 thoughts to “Green Balsamic Beef Kabobs”

  1. The pictures are great Chelsea! Literally looking at these and it’s making me drool! I have everything except the beef lol so adding to my next grocery shop! It’s still rainy in the UK but I will happily use my grill pan and pretend I’m having a summer cook out lol!

    1. It’s awesome that you have a grill pan! I’m always going back and forth about whether it’s worth it to get one. We don’t have an incredibly long grill season here, but we definitely pack it in when we can! And thank you for the compliment on the pictures! <3

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