Pioneer Woman Beef Kebab Marinade

Pioneer Woman beef kebab marinade turns sirloin, balsamic vinegar and Worcestershire sauce into a juicy, tender grilled kebab with peppers and mushrooms in 1 hour 30 minutes. This easy grilled beef kebab dinner fits Fourth of July cookouts, Father's Day and summer weeknights.

Marinate the beef for at least 1 hour, because that is when the balsamic and Worcestershire soak into the cubes and season them through. Skip it and you get plain grilled steak sitting next to the vegetables.

I save back 1/4 cup of the raw marinade and whisk in extra honey and mustard to brush on at the end. That glaze caramelizes over the heat, so the kebabs get a sticky, shiny finish a plain marinade never gives.

Pioneer Woman Beef Kebab Marinade

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

461

kcal

Cubes of sirloin soak in a tangy balsamic marinade, then grill with mushrooms, onion and peppers until charred at the edges. A honey mustard glaze brushed on near the end adds a sticky, caramelized coat.

Ingredients

• 1/3 c. balsamic vinegar
  

• 1/3 c. Worcestershire sauce
  

• 1/3 c. olive oil
  

• 2 garlic cloves, grated
  

• 1/2 tsp. ground black pepper
  

• 1/4 tsp. red pepper flakes (optional)
  

• 2 tbsp. honey, divided
  

• 2 tbsp. Dijon mustard, divided
  

• 1 1/2 lb. sirloin or New York strip, cut into 1-inch cubes
  

• 8 oz. baby portobello mushrooms, large stems removed
  

• 1 red onion, cut into 1-inch pieces
  

• 1 green bell pepper, cut into 1-inch pieces
  

• 1 yellow bell pepper, cut into 1-inch pieces
  

• 1 red bell pepper, cut into 1-inch pieces
  

• Chopped fresh parsley, for garnish
  

Directions

• Whisk the marinade: Whisk 1/3 cup balsamic vinegar, 1/3 cup Worcestershire sauce, 1/3 cup olive oil and 2 grated garlic cloves in a medium bowl. Then whisk in 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes and 1 tablespoon each honey and Dijon mustard.
• Make the glaze: Transfer 1/4 cup of the marinade to a small bowl, then whisk in the remaining 1 tablespoon each honey and Dijon mustard. Set the glaze aside for brushing later.
• Marinate the beef: Add the remaining marinade and 1 1/2 pounds of sirloin cut into 1-inch cubes to a resealable bag, seal it and massage gently to coat the meat. Refrigerate for at least 1 hour or up to 6 hours, then take the meat out 30 minutes before grilling.
• Prep the grill: If you are using wooden skewers, soak them in water for at least 30 minutes so they don't burn. Preheat the grill to medium-high heat, 400 to 450°F.
• Thread the skewers: Thread the beef, 8 ounces of baby portobello mushrooms, the red onion pieces and the green, yellow and red bell pepper pieces onto the skewers. Alternate them however you like, since every piece cooks in about the same time.
• Grill and glaze: Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn them and brush the grilled side with half of the glaze, then grill 3 to 4 minutes more until the bottom side has marks too.
• Finish on the grill: Turn the kebabs once more and brush with the remaining glaze. Grill about 1 minute more, until the beef reaches 135°F for medium.
• Rest and serve: Let the kebabs rest for 5 minutes so the juices settle back into the meat. Then sprinkle with chopped fresh parsley just before serving.

Tools for this recipe

• GUSTO 12-inch bamboo skewers, 100 count, ThermoPro instant-read thermometer, OXO silicone pastry brush, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the balsamic vinegar in this marinade?

Apple cider vinegar or sherry vinegar both work, though the marinade will taste a little less sweet. You can also use soy sauce in place of the Worcestershire and brown sugar in place of the honey if that is what you have.

How do I keep wooden skewers from burning?

Soak them in water for at least 30 minutes before threading. Pack the pieces close together so the wood is covered, since exposed ends scorch first.

Can I use chicken instead of beef with this marinade?

Yes, the flavors work on chicken thighs or breasts cut into 1-inch cubes. Chicken needs to cook through to a safe 165°F, so grill it longer than the beef and check it with a thermometer.

How do I store and reheat leftover kebabs?

Slide the meat and vegetables off the skewers into an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat, since the microwave can toughen the beef.

What is the most common mistake with beef kebabs?

Overcooking is the big one, because small cubes go from medium to dry in a minute or two. Pull them at about 135°F and let them rest, since they keep cooking a little off the heat.