Beef Skewers are marinated in a simple mixture of olive oil, balsamic vinegar, coconut aminos, thyme, garlic, and hot sauce for a minimum of two hours to overnight. The longer you can allow the meat marinate, the better! Grill with some zucchini, summer squash, bell pepper and red onion all on the same skewer for an easy dinner!
A couple notes about Beef Skewers:
Let’s talk hot sauce:
Any kind of hot sauce will work. I used Yellowbird Jalapeno hot sauce just because that’s what I had on hand and didn’t want to buy anything new for only needing 1 teaspoon. Sriracha, Tabasco and Franks Red Hot works just the same!
Let’s talk skewer sticks:
If you have metal skewers, I recommend using those. They are always sharp, never break and they are reusable. If you have wooden skewer sticks like me, you will need to submerge them in water for a minimum of one hour before sliding on the meat and vegetables. Soaking them in water will prevent them from burning on the grill.
The marinade can be used on other cuts of beef:
The marinade is a great all around beef marinade! It is super flavorful and would be great for marinating any cut of beef, especially filets. If you decide to use the marinade for a different cut of beef other than the kabob meat, make sure you rotate the meat in the marinade half way through the marinating time.
SAVE TO PINTEREST!
Looking for more summer recipes? Make sure to check these out!
- 1 # beef kabob meat or stew meat cut into 1/2 inch pieces
- 1 zucchini, cut into 1/2 inch pieces
- 1 summer squash, cut into 1/2 inch pieces
- 1/2 red onion, cut into 1/2 pieces
- 1 red bell pepper, seeds removed and cut into 1/2 pieces
For the marinade:
- 1/4 cup olive oil
- 3 tbsp coconut aminos
- 2 tbsp balsamic vinegar
- 1 small garlic clove, minced
- 1 tbsp thyme, finely chopped
- 1 tsp hot sauce
- 1 tsp salt
- 1/4 tsp pepper
- To prepare the marinade, combine all ingredients in glass container or a plastic bag. Another option is to place all the ingredients into a blender and blend until everything is blended and smooth. Place the beef in the container or plastic bag and coat well. Place in the refridgerator for a minimum of two hours to overnight
For the skewers:
- If you are using wooden skewers, submerge them in water for a minimum of one hour. Don't worry about doing this if you are using metal skewers. This is to pre3vent the wood from catching on fire on the grill
- Before assembling the skewers, start the grill and allow to warm up. Give yourself extra time if you are using charcoal
- To assemble the skewers, take one piece of the beef and slide it on the skewer stick. Continue rotating with the vegetables and meat. I like to have about three pieces of meat per skewer stick
- Once all of the meat and vegetables are used up and the grill is hot, place the beef skewers on the grill and grill about 2-3 minutes on each side. Once grilled and cooked, transfer to a plate and allow to rest for five minutes before enjoying!