Blackstone Beef Kabobs Recipe
Blackstone Beef Kabobs is the ultimate grilling recipe. Skewers are loaded with marinated beef and veggies and grilled to perfection.
Servings: 4
Calories: 313kcal
Ingredients
FOR THE MARINADE:
- 1/4 cup balsamic vinegar
- ¼ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 teaspoons Dried Rosemary
- 2 teaspoons Minced Garlic
- 2 teaspoons Dijon mustard
- 1 teaspoon black pepper
- ¼ teaspoon onion powder
FOR THE KABOBS:
- 1 pound Sirloin Steak cut into 1 inch pieces
- 8 ounces Mushrooms cleaned and cut in half
- 3 Bell Peppers any color, cleaned and cut into 1 inch pieces
- 1 Red Onion cut into 1 inch pieces
- 1 Tablespoons Vegetable Oil
Instructions
- In a small bowl, whisk together all ingredients for marinade.
- Dice the steak into 1 inch pieces and add to a large resealable bag.
- Pour marinade over steak, seal bag and place in refrigerator to chill for at least 30 minutes or up to 8 hours.
- Remove steak from bag and discard marinade.
- Thread steak and vegetables onto skewers.
- Heat a Blackstone grill over medium high heat (approximately 400 degrees F).
- Spread the vegetable oil onto the Blackstone grill. Place kabobs onto a hot grill on the oil and cook for 3-5 minutes on the grill with the lid closed.
- Flip the kabobs and cook for 3-4 more minutes with the lid closed until the opposite side of the kabobs are browned and the steak is cooked to your preference.
- Remove from grill and serve immediately.
Notes
Recipe Tips
Recipe Variations
- Skewers - If using wooden skewers, soak in water at least 30 minutes before using. You can also use metal skewers.
- Turning meat – Use tongs when flipping the kabobs or carefully roll them on the griddle when turning them.
- Quality Meat – We like to get our steak at the meat market for good quality meat.
- Marinate Meat – Make sure to marinate the steak for at least 1 hour for the best flavor. We even love to marinate it overnight.
- Room Temperature Meat - We like to set the meat out for at least 30 minutes to ensure it grills evenly.
- Let it Rest – Make sure to let your steak rest when you take it off the grill. It gives time for the juices to really marinate into the steak. If you cut it to early all the juices will just run on your plate.
- Marinade - We love making our own homemade marinade, but you can definitely use a store bought marinade.
- Spicy Option – You can add in ½ tsp of red pepper flakes with the marinade to give your beef kabobs a little bit of kick.
- Change the Vegetables – Any type of vegetables are great on the kabobs. Make sure they are sliced the same size so they cook evenly. Green peppers and mushrooms are a great suggestion.
- Change the Meat – You can easily use pork or chicken for this recipe. Or use all three on the kabobs. They options are endless when making kabobs.
- Steak - You can use any cut of steak. We have even used beef stew meat as it is already cut into bite size pieces.
- Seasoning - Change the seasoning as to what you have on hand.
Nutrition
Calories: 313kcal | Carbohydrates: 13g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 1456mg | Potassium: 822mg | Fiber: 2g | Sugar: 6g | Vitamin A: 161IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 4mg
