PREP TIME: 4 hours
TOTAL TIME: 4 hours 10 minutes

Serves: 4

INGREDIENTS

  • 1 cup packed fresh parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup coconut aminos
  • 2 Tb balsamic vinegar
  • 2 lbs sirloin or chuck beef, cut into 2 inch cubes
  • 2-3 medium red onions, quartered
  • 1/2 pound mushrooms (or enough for 3-4 mushrooms per kabob)

DIRECTIONS

  1. In a high-powered blender or food processor, combine the first four ingredients. Blend until smooth – the marinade will be a lovely green color. Add the beef cubes to a large shallow dish and pour the marinade overtop. Cover and refrigerate for at least 4 hours or overnight.
  2. When you’re ready to make the kabobs, turn on the grill and preheat to medium-high (400-500 degrees F).
  3. Remove the marinated beef from the fridge and prepare to assemble the kabobs. Thread one cube of beef on the skewer, then a mushroom, then a chunk of onion (plus any additional veggies). Continue until skewer is full and repeat with remaining skewers. This recipe made 4 hefty kabobs for me, but you may have more depending on how heavily you load up your skewers or if you add veggies. If you’d like, you can brush the leftover marinade on the veggies, but it’s not required.
  4. Grill the kabobs on all 4 sides for roughly 2 1/2 minutes on each side.

RECIPE AND IMAGE CREDIT:

Green Balsamic Beef Kabobs