Balsamic Glazed Marinated Kabobs

Kabobs 3

    This recipe makes the most delicious marinade ever!

     Beef and chicken hold up very well with the intense depth of flavors and the ingredients keep the meat moist and tender



Balsamic Glazed Marinated Kabobs

Balsamic BBQ Sauce:
1 cup balsamic vinegar
¾ cup ketchup
1/3 cup brown sugar
2 garlic cloves, minced
1 Tbl. Worchestershire sauce
1 Tbl. Dijon mustard
½ tsp. Montreal Steak Seasoning

4 pieces steak or 4 pieces chicken  (For the steak ask your butcher for a very tender cooking piece of meat.  It's better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulant piece of this heavenly marinated steak, than a bunch that is tough and chewy.)

Optional:  Vegetables



Combine all the Balsamic BBQ Sauce ingredients in a fry panDSC_1732Stir until all the ingredients are incorporated and the mixture is smooth.DSC_1733 Simmer over medium heat DSC_1734Simmer until reduced by 1/3, about 15-20 minutes.DSC_1735It is done when you can coat a spoon with the mixtureDSC_1736And when running your finger (BE careful NOT to burn yourself!) it leaves an open trail.DSC_1737Cool completely before combining with raw meat.  *Store any extra marinade in the refrigerator and warm when ready to use.

To marinate meat, I cut into pieces, or you can leave the meat whole.  Place into a zip lock baggie

DSC_1738Pour just enough marinade to coat well.  I used approximately 1/4 cup per pound of meat.DSC_1739Squish the meat and marinade around to cover completely.   Marinate for at least 1 hour to overnight in the refrigerator.  The longer, the better the flavor.  Over 24 hours though will begin to break down the tissue of the meat.DSC_1740If making kabobs, soak the wooden skewers for 30-60 minutes.DSC_1751Thread the meat and vegetables onto the skewers.DSC_1764Grill meat until it is done; use a digital thermometer for best results.DSC_1766*Safety Tips for handling chicken: 

  • Keep meat cold
  • After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution.  Use the cleaner on counter, sink and other surfaces also.
  • After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.
  • Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.
  • Cook chicken thoroughly using a digital thermometer.



Carrie's recipe, Copyright Carrie Groneman, A Mother's Shadow, 2014

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6 thoughts on “Balsamic Glazed Marinated Kabobs

  1. We love using bal­samic glaze and have made this for a chicken bruschetta pasta dish and now I want to try it on the kabobs, too that you shared here! Thanks Carrie :)

  2. Drool­ing over here, Car­rie! :-) All the mari­nades and corn look amaz­ing. I’m ready to fire up the grill again soon. I have your red, white, and blue nachos on the list to make next week — I can’t wait!

  3. I love food on a stick! Per­fect sum­mer food! Pinned and shared. Thank you for link­ing with us at The Yuck Stops Here. Hope to see you this week for the new party! Please grab a party but­ton if you have not done so already.

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