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

Rec­og­nize a bless­ing and be a bless­ing today

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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