This recipe was featured on Jill’s Father’s Day segment on Fox Q13 Morning News which aired on Friday, June 18th, 2010. Click here to watch the video of Jill preparing this recipe and for the other Kabob recipes that went along with this one.
- 2/3 cup balsamic vinegar
- 1 ½ Tablespoons soy sauce
- 1 teaspoon thyme, dried
- 6 Tablespoons olive oil
- ¼ cup beef broth
- 4 medium garlic cloves, smashed
- ½ teaspoon arrowroot, (or cornstarch)
- 1 pound flat iron steak, 1 inch cubes
- 12 mushrooms, crimi or button, stems removed
- 1 green pepper, 1 inch cubes
- 12 cherry tomatoes
- 12, 1 inch chunks fresh pineapple
- ½ red onion, ½ inch squares
- Soak 24, 10 inch wooden skewers in water.
- In a medium bowl whisk together the balsamic vinegar, soy sauce, thyme, oil and beef broth. Pour half of the liquid in a small sauté pan, add 2 smashed garlic cloves to the pan and set-aside. Add the remaining smashed garlic cloves, beef and mushrooms to the bowl with the remaining marinade and let sit in your fridge for 1-2 hours.
- Meanwhile, whisk the arrowroot into the marinade in the sauté pan until dissolved. Turn the heat onto medium and simmer for about 3 minutes or until the sauce is thickened, whisking occasionally. Turn off the heat and set the sauce aside.
- Before you turn your grill on, spray your grill with High Heat Pam and then pre heat to 350.
- Remove the marinade with meat and mushrooms from the fridge. Remove a skewer from the water and skew the meat, then the green pepper, mushroom, cherry tomato, onion, meat, pineapple, onion, meat. Repeat in the order you choose.
- Place your kabobs on the grill and cook for 8-12 minutes, turning every 2-3 minutes.
- Remove the skewers from the grill and drizzle the sauce over the top.