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Balsamic Glazed Marinated Kabobs

Balsamic Glazed Marinated Kabobs

This recipe makes the most delicious marinade ever! Ok, yes, I am saying that because I created the combination of flavors, but I’m telling you, really it is so, so good! I mean, get out a spoon and eat it, it’s that’ yummy!

Beef, pork and chicken hold up very well with the depth of these flavors; and how they seem to layer on each other, without masking the delicate meat.

At the same time, the ingredients in the marinade keep the meat moist and tender, which is critical in a marinade. I hope you will try this one today!

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 succulent 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 panBalsamic Chicken in Strawberry Salsa 1Stir until all the ingredients are incorporated and the mixture is smooth.Balsamic Chicken in Strawberry Salsa 2

Simmer over medium heat.Balsamic Chicken in Strawberry Salsa 3

Continue to simmer, until the marinade is reduced by 1/3, which will take about 15-20 minutes.

Balsamic Chicken in Strawberry Salsa 4The mixture is done when you can coat a spoon like this.Balsamic Chicken in Strawberry Salsa 5

And when running your finger (BE careful NOT to burn yourself!) it leaves an open trail.Balsamic Chicken in Strawberry Salsa 6

Cool completely before combining with raw meat. 

*Store any extra marinade in the refrigerator and warm when ready to use if you make it ahead.

To marinate the meat, I cut it into pieces, or you can leave the meat whole.

Place it all into a zip lock baggieMarinated KabobsPour just enough marinade to coat well.

I used approximately 1/4 cup per pound of meat.

Squish the meat and marinade around to cover completely.Marinated Kabobs 1


Marinate for at least 1 hour to overnight in the refrigerator.

The longer, the better the flavor.

Do not marinate over 24 hours though, or will it will begin to break down the tissue of the meat. Be warned of that. Marinated Kabobs 2If making kabobs, soak the wooden skewers for 30-60 minutes.Marinated Kabobs 3Thread the meat and vegetables onto the skewers.Marinated Kabobs 4

Grill meat until it is done; use a digital thermometer for best results.Marinated Kabobs 5

*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.



This is why I LOVE these grill mats!!! (click HERE to see them)

Look at how icky this mat was after cooking some chicken on it. I thought NO way is this stuff going to come Royal BBQ Grilling MatsI put it in the sink, gave a little squirt with the dish soap. In a few spots I did have to use a bit of elbow grease when I cooked with things with sugar, like BBQ sauce, but mostly just a little scrubby- scrub-scrub and …… Royal BBQ Grilling MatsGave it a Royal BBQ Grilling MatsSHIZAM  – CLEAN!!! Royal BBQ Grilling Mats

These Grilling BBQ Grill Mats are remarkable!

  • The price is fantastic!
  • You can put them in the dishwasher and of course they are reusable.
  • Ratings are fabulous and it is FDA Approved and PFOA Free

Here are a few more ideas of how to use these AMAZING mats I thought of:

  • Pizza
  • Grilled fruit
  • Fajitas
  • Pancakes
  • Anything, all you have to do is just control the heat of the charcoal

For this delectable meal, I put down  bit of flavored olive oil infused with herbs on the mat, along with the fish, and it was sssooo good; just remember to watch out that the oil doesn’t get by the flames.Royal Grilling BBQ Mats www.amothersshadow.comAnd DESSERT of course – just watch the heat, it has to be like the oven temperature remember and use the lid to cook these. They were a bit tricky:)Royal Grilling BBQ Mats www.amothersshadow.comI have AMAZING SIX recipes I created JUST for YOU to cook on the Grilling BBQ Grill Mat

Here are two for you to enjoy as a taste of what’s in the Ebook


Philly Steak Sandwich BEST EVER



Grilled Marinated Vegetables

Grilled Marinated Vegetables

Carrie Groneman’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2019

Recognize a blessing and be a blessing today.


  • 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 🙂

  • Deanna says:

    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!

  • Great tutorial Carrie. I bet this tastes delicious! Using marinade is such a great way to flavor meat. Thanks for the three great recipes!

  • I love trying new marinades, and these look great. Glad I found them at Wonderful Wednesday blog hop!

  • Chrystal @ YUM eating says:

    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.

  • Hi Carrie – This marinade looks fabulous! Thanks so much for sharing with the Let’s Get Real party. I’m pinning this to our group board.

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