|Asian Balsamic Kabobs|
Great tasting balsamic marinade with an Asian flair makes these beef kabobs really tasty. They are a complete meal on a stick.
These kabobs really fill the bill and the star of the show here is the marinade, which is made with sweet, tart and wonderful balsamic vinegar.
|Complete meal on a stick–no dirty plates!|
I had a lot of sirloin steak in the freezer, which is why I used it. I know it’s not ordinarily a meat you marinate since it’s tender to begin with, but I had to start using some of this to make room in the freezer.
Also have a LOT of Vidalia onions, so I used them here, but you can use regular if that’s all you have. I also like grilled broccoli, so that went into the mix as well, however, bell peppers would be an excellent alternative choice.
|Sweet yet tart marinade|
A great tip I learned years ago to keep the bamboo skewers from burning and getting too hot to handle are shown in the photos within the recipe.
Asian Balsamic Kabobs
- 2 lbs thick-cut sirloin steak
- 2 sweet onions (like Vidalia)
- 2 cups (about) broccoli florets -OR- green/red bell peppers*
- Oil for basting
- Sesame seed for garnish
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 6 cloves garlic, crushed
- 2 slices fresh ginger, crushed
- 1/4 cup olive oil
- 3 green onions, sliced thinly
*If using bell peppers, cut them in squares about 2-inches on each side.
Cut steak into pieces about 2-inches on each side.
Mix marinade ingredients. Place in a large zipper storage/freezer bag. Add steak; seal and put in the refrigerator overnight to marinate.
Soak about 10 bamboo skewers in warm water for at least 30 minutes.
To cut onions, remove skin and tip, but do not cut through the root (hairy end) because this will hold the wedges together.
Assemble kabobs by alternating steak, onion and broccoli/bell peppers (as shown in photo).
Preheat grill to high heat. Oil grill grate.
Baste kabobs with additional oil. Place a strip of aluminum foil on grill to prevent skewer from burning and getting too hot (see photo).
|Foil prevents skewers from burning|
Grill for 5-7 minutes; turn and grill for an additional 5-7 minutes. Garnish with sesame seed.
Yield is approximate, but I got 10 kabobs out of this amount of ingredients assembled as in photo above.
|Asian Balsamic Kabobs|
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.Yum