Grilled Balsamic Steak Kabobs
These grilled balsamic steak kebabs are marinated in olive oil, herbs, and warm spices, creating a flavorful skewer perfect for summer grilling.
Servings: 4 servings
Calories: 158kcal
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.
Nutrition
Calories: 158kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1091mg | Potassium: 151mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 41mg | Calcium: 23mg | Iron: 1mg