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.
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!
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!
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.Print
A simple parsley-based marinade adds a refreshing zest to these Green Balsamic Beef Kabobs. Use different veggies to shake up the recipe!
- 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.
- When you’re ready to make the kabobs, turn on the grill and preheat to medium-high (400-500 degrees F).
- 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.
- Grill the kabobs on all 4 sides for roughly 2 1/2 minutes on each side.
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!
- Serving Size: 1 kabob
Keywords: Green Balsamic Beef Kabobs