Do you have to grill these kabobs?
No, you can easily cook them on the stovetop, in a really hot pan. If you have a cast iron skillet even better!
Cherry & balsamic glaze
This flavor combination is one of my favorites! The deep flavor of the balsamic vinegar goes perfectly with the sweet, yet deep flavor of the cherry jam! For this recipe, the marinade becomes the glaze for the finished beef kabobs. You begin by combining all ingredients for the cherry balsamic glaze and then add the beef, letting it marinate. After about 30 minutes the beef is removed and the marinade is reserved. The marinade is very thin, and heating it on the stove helps to thicken it, and make sure it is safe to eat, as the raw beef was marinating in it.
What cut of beef to use?
I had some filet mignon on hand, so I used this. Other great choices are sirloin steak, flat iron, top round. Steak such as skirt steak or flank steak isn’t the best for this as it is too thin to get good size cubes to thread onto the skewer, and it is not as tender as the other cuts of beef.
Cherry Balsamic Beef Kabobs
Description
Beef is layered with vegetables on skewers and brushed with a slightly sweet sticky cherry balsamic glaze!
You Need
For the Marinade/Glaze
-
-
-
-
-
-
For the Kabobs
-
-
-
Method
Make the Marinade/Glaze
-
- Mix all ingredients for marinade/glaze.
- Pour over steak.
- Let sit for 30 minutes.
- Remove steak from marinade and pour it into a small saucepan.
- Simmer over medium low heat until thick, about 10 minutes.
Assemble the Kabobs
-
- Layer beef, onion and bell pepper on skewers.
- Grill over medium heat on grill that has been brushed with oil.
The length of time it takes to cook the beef will depend on what cut of meat you are using. Filet mignon will take the least amount of time, about 3-4 minutes per side. If you are using sirloin steak, this will take longer, about 5 minutes per side. Note, if you are grilling this with beef directly out of the refrigerator it will take longer than 5 minutes per side, I always recommend removing meat from the refrigerator 20+ minutes before cooking to bring it closer to room temperature.
No, you can easily cook them on the stovetop, in a really hot pan. If you have a cast iron skillet even better!
Cherry & balsamic glaze
This flavor combination is one of my favorites! The deep flavor of the balsamic vinegar goes perfectly with the sweet, yet deep flavor of the cherry jam! For this recipe, the marinade becomes the glaze for the finished beef kabobs. You begin by combining all ingredients for the cherry balsamic glaze and then add the beef, letting it marinate. After about 30 minutes the beef is removed and the marinade is reserved. The marinade is very thin, and heating it on the stove helps to thicken it, and make sure it is safe to eat, as the raw beef was marinating in it.
What cut of beef to use?
I had some filet mignon on hand, so I used this. Other great choices are sirloin steak, flat iron, top round. Steak such as skirt steak or flank steak isn’t the best for this as it is too thin to get good size cubes to thread onto the skewer, and it is not as tender as the other cuts of beef.
Cherry Balsamic Beef Kabobs
Description
Beef is layered with vegetables on skewers and brushed with a slightly sweet sticky cherry balsamic glaze!
You Need
For the Marinade/Glaze
-
-
-
-
-
-
For the Kabobs
-
-
-
Method
Make the Marinade/Glaze
-
- Mix all ingredients for marinade/glaze.
- Pour over steak.
- Let sit for 30 minutes.
- Remove steak from marinade and pour it into a small saucepan.
- Simmer over medium low heat until thick, about 10 minutes.
Assemble the Kabobs
-
- Layer beef, onion and bell pepper on skewers.
- Grill over medium heat on grill that has been brushed with oil.
The length of time it takes to cook the beef will depend on what cut of meat you are using. Filet mignon will take the least amount of time, about 3-4 minutes per side. If you are using sirloin steak, this will take longer, about 5 minutes per side. Note, if you are grilling this with beef directly out of the refrigerator it will take longer than 5 minutes per side, I always recommend removing meat from the refrigerator 20+ minutes before cooking to bring it closer to room temperature.
Cherry & balsamic glaze
This flavor combination is one of my favorites! The deep flavor of the balsamic vinegar goes perfectly with the sweet, yet deep flavor of the cherry jam! For this recipe, the marinade becomes the glaze for the finished beef kabobs. You begin by combining all ingredients for the cherry balsamic glaze and then add the beef, letting it marinate. After about 30 minutes the beef is removed and the marinade is reserved. The marinade is very thin, and heating it on the stove helps to thicken it, and make sure it is safe to eat, as the raw beef was marinating in it.
What cut of beef to use?
I had some filet mignon on hand, so I used this. Other great choices are sirloin steak, flat iron, top round. Steak such as skirt steak or flank steak isn’t the best for this as it is too thin to get good size cubes to thread onto the skewer, and it is not as tender as the other cuts of beef.
Cherry Balsamic Beef Kabobs
Description
Beef is layered with vegetables on skewers and brushed with a slightly sweet sticky cherry balsamic glaze!
You Need
For the Marinade/Glaze
-
-
-
-
-
-
For the Kabobs
-
-
-
Method
Make the Marinade/Glaze
-
- Mix all ingredients for marinade/glaze.
- Pour over steak.
- Let sit for 30 minutes.
- Remove steak from marinade and pour it into a small saucepan.
- Simmer over medium low heat until thick, about 10 minutes.
Assemble the Kabobs
-
- Layer beef, onion and bell pepper on skewers.
- Grill over medium heat on grill that has been brushed with oil.
The length of time it takes to cook the beef will depend on what cut of meat you are using. Filet mignon will take the least amount of time, about 3-4 minutes per side. If you are using sirloin steak, this will take longer, about 5 minutes per side. Note, if you are grilling this with beef directly out of the refrigerator it will take longer than 5 minutes per side, I always recommend removing meat from the refrigerator 20+ minutes before cooking to bring it closer to room temperature.
This flavor combination is one of my favorites! The deep flavor of the balsamic vinegar goes perfectly with the sweet, yet deep flavor of the cherry jam! For this recipe, the marinade becomes the glaze for the finished beef kabobs. You begin by combining all ingredients for the cherry balsamic glaze and then add the beef, letting it marinate. After about 30 minutes the beef is removed and the marinade is reserved. The marinade is very thin, and heating it on the stove helps to thicken it, and make sure it is safe to eat, as the raw beef was marinating in it.
What cut of beef to use?
I had some filet mignon on hand, so I used this. Other great choices are sirloin steak, flat iron, top round. Steak such as skirt steak or flank steak isn’t the best for this as it is too thin to get good size cubes to thread onto the skewer, and it is not as tender as the other cuts of beef.
Cherry Balsamic Beef Kabobs
Description
Beef is layered with vegetables on skewers and brushed with a slightly sweet sticky cherry balsamic glaze!
You Need
For the Marinade/Glaze
-
-
-
-
-
-
For the Kabobs
-
-
-
Method
Make the Marinade/Glaze
-
- Mix all ingredients for marinade/glaze.
- Pour over steak.
- Let sit for 30 minutes.
- Remove steak from marinade and pour it into a small saucepan.
- Simmer over medium low heat until thick, about 10 minutes.
Assemble the Kabobs
-
- Layer beef, onion and bell pepper on skewers.
- Grill over medium heat on grill that has been brushed with oil.
The length of time it takes to cook the beef will depend on what cut of meat you are using. Filet mignon will take the least amount of time, about 3-4 minutes per side. If you are using sirloin steak, this will take longer, about 5 minutes per side. Note, if you are grilling this with beef directly out of the refrigerator it will take longer than 5 minutes per side, I always recommend removing meat from the refrigerator 20+ minutes before cooking to bring it closer to room temperature.
What cut of beef to use?
I had some filet mignon on hand, so I used this. Other great choices are sirloin steak, flat iron, top round. Steak such as skirt steak or flank steak isn’t the best for this as it is too thin to get good size cubes to thread onto the skewer, and it is not as tender as the other cuts of beef.
Cherry Balsamic Beef Kabobs
Description
Beef is layered with vegetables on skewers and brushed with a slightly sweet sticky cherry balsamic glaze!
You Need
For the Marinade/Glaze
-
-
-
-
-
-
For the Kabobs
-
-
-
Method
Make the Marinade/Glaze
-
- Mix all ingredients for marinade/glaze.
- Pour over steak.
- Let sit for 30 minutes.
- Remove steak from marinade and pour it into a small saucepan.
- Simmer over medium low heat until thick, about 10 minutes.
Assemble the Kabobs
-
- Layer beef, onion and bell pepper on skewers.
- Grill over medium heat on grill that has been brushed with oil.
The length of time it takes to cook the beef will depend on what cut of meat you are using. Filet mignon will take the least amount of time, about 3-4 minutes per side. If you are using sirloin steak, this will take longer, about 5 minutes per side. Note, if you are grilling this with beef directly out of the refrigerator it will take longer than 5 minutes per side, I always recommend removing meat from the refrigerator 20+ minutes before cooking to bring it closer to room temperature.
I had some filet mignon on hand, so I used this. Other great choices are sirloin steak, flat iron, top round. Steak such as skirt steak or flank steak isn’t the best for this as it is too thin to get good size cubes to thread onto the skewer, and it is not as tender as the other cuts of beef.
Cherry Balsamic Beef Kabobs
Description
Beef is layered with vegetables on skewers and brushed with a slightly sweet sticky cherry balsamic glaze!
You Need
For the Marinade/Glaze
-
-
-
-
-
-
For the Kabobs
-
-
-
Method
Make the Marinade/Glaze
-
- Mix all ingredients for marinade/glaze.
- Pour over steak.
- Let sit for 30 minutes.
- Remove steak from marinade and pour it into a small saucepan.
- Simmer over medium low heat until thick, about 10 minutes.
Assemble the Kabobs
-
- Layer beef, onion and bell pepper on skewers.
- Grill over medium heat on grill that has been brushed with oil.
The length of time it takes to cook the beef will depend on what cut of meat you are using. Filet mignon will take the least amount of time, about 3-4 minutes per side. If you are using sirloin steak, this will take longer, about 5 minutes per side. Note, if you are grilling this with beef directly out of the refrigerator it will take longer than 5 minutes per side, I always recommend removing meat from the refrigerator 20+ minutes before cooking to bring it closer to room temperature.
Cherry Balsamic Beef Kabobs
Description
Beef is layered with vegetables on skewers and brushed with a slightly sweet sticky cherry balsamic glaze!
You Need
For the Marinade/Glaze
For the Kabobs
Method
Make the Marinade/Glaze
-
- Mix all ingredients for marinade/glaze.
- Pour over steak.
- Let sit for 30 minutes.
- Remove steak from marinade and pour it into a small saucepan.
- Simmer over medium low heat until thick, about 10 minutes.
Assemble the Kabobs
-
- Layer beef, onion and bell pepper on skewers.
- Grill over medium heat on grill that has been brushed with oil.
The length of time it takes to cook the beef will depend on what cut of meat you are using. Filet mignon will take the least amount of time, about 3-4 minutes per side. If you are using sirloin steak, this will take longer, about 5 minutes per side. Note, if you are grilling this with beef directly out of the refrigerator it will take longer than 5 minutes per side, I always recommend removing meat from the refrigerator 20+ minutes before cooking to bring it closer to room temperature. - Layer beef, onion and bell pepper on skewers.
