Did you know humans have been eating kabobs for over 600 years? The first record of a kabob was noted in a Turkish text written in 1377. Across the world, different cultures have unique styles of kabobs. In Africa, they have a spicy kabob known as Suya. In China, you will find lamb kabobs known as Chuan. The versatility of this food is sure to keep you satisfied.
Today we have a delicious Balsamic Steak and Mushroom Kabob Recipe by past featured chef Jennafer Ashley. Prepare your tastebuds because this might be your new favorite meal.
Recipe by: Jennafer Ashley for Paleo Hacks
Prep Time: 10 min
Cook Time: 12 min
Total Time: 22 min
Serves: 5 skewers
For the Marinade:
1/2 cup olive oil
1/3 cup balsamic vinegar
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp Pink Himalayan sea salt
1/4 tsp black pepper
Instructions For Balsamic Steak and Mushroom Kabobs
1. In a large mixing bowl, whisk together ingredients for marinade. Place cubed steak and mushrooms into bowl and toss with hands to coat. Cover and refrigerate 2 hours (not included in total time).
2. Heat grill to medium heat. While grill heats, alternate mushrooms and steak onto skewers.
3. Place kabobs on grill and cook 12 minutes, turning halfway through to evenly brown each side. Allow to rest 5 minutes before serving.
Visit our Discover Blog for more delicious steak kabob recipes.
Meet The Chef
Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.
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