Grilled Beef Kabobs
Tender chunks of marinated beef alternating with smoky grilled eggplant, sweet red peppers, and caramelized red onions create a colorful, flavor-packed meal. These kabobs deliver restaurant-quality results with a beautiful char and juicy interior that's perfect for outdoor gatherings.
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 3 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tsp black pepper
- 1/2 tsp salt
For the Kabobs:
- 2 lbs beef sirloin cut into 1.5-inch cubes
- 1 large eggplant cut into 1-inch pieces
- 2 large red bell peppers cut into 1.5-inch pieces
- 2 medium red onions cut into wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Whisk together olive oil, soy sauce, balsamic vinegar, garlic, rosemary, pepper, and salt. Add beef cubes, toss to coat, cover and refrigerate for 2-8 hours.
- Preheat grill to medium-high heat (400-450°F). Oil the grates well.
- Toss eggplant, peppers, and onions with olive oil, salt, and pepper.
- Thread beef and vegetables onto skewers, alternating ingredients. Leave small gaps between pieces.
- Grill kabobs for 10-12 minutes, turning every 3 minutes for even charring.
- Check beef reaches 135°F for medium-rare or 145°F for medium. Vegetables should be tender with char marks.
- Remove from grill and rest 3-4 minutes before serving.