These grilled balsamic steak kebabs are herby, vibrant, and slightly sweet from aged balsamic, garlic, spices, and fresh garden herbs. They’re grilled until beautifully caramelized and juicy and make for a delicious summer dinner.
Jump to:
About This Recipe
These grilled balsamic steak kebabs are packed with flavor thanks to a simple and bold marinade made with aged balsamic, garlic, soy sauce, and a handful of fresh herbs from the garden.
The marinade alone is so good, you can use it for just about any grilled protein, from steak to chicken to vegetables. I also like to serve these steak kebabs with smoked chimichurri for a quick shortcut and they’d also be delicious alongside grilled potato salad or Caprese pasta salad.
📋 Ingredients
- Steak: Filet is incredibly tender and grills quickly, making it ideal for kebabs. Look for center-cut filets, if possible and If filet isn’t available, other tender cuts like sirloin or New York strip work well too.
- Aged balsamic vinegar: Look for a thick, slightly sweet balsamic, which adds a hint of sweetness to the marinade and helps the steak caramelize on the grill.
- Soy sauce: Adds savory umami and balances the sweetness of the balsamic. You can swap in tamari for a gluten-free version.
- Spices: Smoked paprika and ground cumin add warmth and earthiness to the marinade.
- Fresh herbs, chopped: Use whatever you have on hand, I used a mix of rosemary, thyme, oregano, tarragon, and chives from the garden. You can also use just one or two herbs if that’s what you’ve got.
- Vegetables for skewering: Onion wedges and bell pepper slices cut into 1-inch pieces work great. They cook at the same rate as the steak and give a nice pop of color and flavor without overpowering the kebabs.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Beef cuts: Filet is amazing, but sirloin, ribeye, or New York strip also work well.
- Other proteins: This marinade is fantastic on chicken thighs, chicken breast, or even grilled flank steak.
- Vegetables: Save some of the marinade and toss it with vegetables like zucchini, mushrooms, or bell peppers for grilling.
- Spices: Paprika and cumin add warmth, but you can swap in coriander or even chili flakes for extra heat.
- No fresh herbs? Use about 1 teaspoon of dried Italian herb blend or make your own with dried rosemary, thyme, and basil.
⏲️ Instructions
Make the marinade: In a large bowl or zip-top bag, whisk together the balsamic vinegar, olive oil, soy sauce, garlic, paprika, cumin, salt, pepper, and chopped herbs.
Make the Kabobs: Thread the marinated steak onto skewers, with a few onion and pepper slices. charred and cooked to your desired doneness.
📍 Recipe Tips
- Cut filet evenly for even cooking:Try to keep your steak cubes around 1½- 2 inches so they cook at the same rate.
- Marinate for at least 30 minutes, or up to 4 hours: Filet doesn’t need a long marinade, just enough time to absorb the flavors. Too long and the vinegar can start to affect the texture.
- If using wooden skewers, soak them first: Soak wooden skewers in water for 30 minutes so they don’t burn on the grill. You can also use metal skewers.
- Preheat the grill well: Make sure your grill is fully preheated so the steak sears and gets a good crust.
- Let the steak rest before serving: After grilling, let the skewers rest for 5 minutes so the juices redistribute.
Serving Suggestions
These grilled steak kebabs are perfect with just a drizzle of chimichurri, but they’re also amazing with:
- Grilled Pineapple Pico de Gallo for a sweet-savory-spicy condiment
- Chopped Antipasto Salad or Fattoush Salad
- Lemon Orzo Salad with Corn for a super fresh and summery side
Or keep it simple with grilled veggies and a cold glass of rosé.
More Steak Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Grilled Balsamic Steak Kabobs
LittleFerraroKitchen.com
Equipment
Ingredients
Steak Marinade
- 2 lbs filet mignon cut into 1-1½-inch cubes
- ¼ cup aged balsamic vinegar
- ¼ cup olive oil
- 2 garlic cloves grated or finely chopped
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons each fresh thyme rosemary, and oregano, chopped
For the Skewers
- ½ onion cut into small wedges
- 1 red or orange bell pepper cut into 1 inch cubes
- Chopped parsley or cilantro for garnish
- Chimichurri for serving (optional)
Instructions
- Make the marinade: In a large bowl or zip-top bag, whisk together the balsamic, soy sauce, olive oil, garlic, smoked paprika, cumin, salt, pepper, and chopped herbs.
- Marinate the steak:Add the steak cubes to the marinade and toss well to coat. Cover and refrigerate for at least 20 minutes and up to 4 hours.
- Assemble the skewers: Thread the steak cubes onto metal or soaked wooden skewers, adding an onion wedge every few pieces. Don’t overcrowd the skewers, leave a bit of space between each piece for even cooking.
- Grill: Preheat the grill to medium-high heat. Lightly oil the grates if needed. Grill the skewers for about 2–3 minutes per side, turning occasionally, until nicely charred on the outside and medium-rare inside (130–135°F internal).
- Rest and serve: Transfer the skewers to a plate and let them rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with chimichurri on the side.
Notes
-
- Cut filet evenly for even cooking:Try to keep your steak cubes around 1½- 2 inches so they cook at the same rate.
- If using wooden skewers, soak them first: Soak wooden skewers in water for 30 minutes so they don’t burn on the grill. You can also use metal skewers.
- Let the steak rest before serving: After grilling, let the skewers rest for 5 minutes so the juices redistribute.
- Other proteins: This marinade is fantastic on chicken thighs, chicken breast, or even grilled flank steak.
- No fresh herbs? Use about 1 teaspoon of dried Italian herb blend or make your own with dried rosemary, thyme, and basil.
- Vegetables: Save some of the marinade and toss it with vegetables like zucchini, mushrooms, or bell peppers for grilling.
Leave a Reply