The Best Kabobs – Balsamic Pork and Teriyaki Beef

best-kabobs-ever

Today I am sharing our favorite duo of Kabobs that we make together!  These are seriously the best and super easy Balsamic Pork and Teriyaki Beef!  I decided to share the recipes together, because I believe they compliment each other so well.  Plus, it’s always fun to have two meat options when you make kabobs!

We had a BBQ with some friends at their house a few weeks ago and so we quickly snapped some pictures!

kabob-cook

TERIYAKI BEEF KABOBS

For the Beef cubes I recommend using Ribeye Steaks or Tenderloin.  Cut the beef into 1-2 inch cubes.  Place beef cubes into freezer bag and pour 3 cups of a Teriyaki Glaze over the top.  I prefer to use Yoshida’s Teriyaki Marinade or Panada Express Mandarin Teriyaki Glaze – both are available at Walmart!  After I pour it into the Freezer Bag I use my hands to make sure it is distributed throughout the bag and that is coats most all the beef.  Marinate for a minimum of 1-2 hours.  

Just prior to cooking, prep the vegetables.  We have two vegetable options that we prefer.  The first being our standard of Zucchini, Yellow Squash, Onion and Musrooms.  However, our friends introduced us to this new combination that we are loving of Green, Red and Orange Pepper, Onions, Mushrooms and Tomatoes.  You can see this combo in the pictures today!

Once the veggies are prepped, assemble in any order on your Kabob Skeweres.  

If cooking on a smoker, smoke for 30 minutes on 180 degrees. Then cooking it takes about 15-20 minutes.  Check the meat with a thermometer.  Pull the beef kabobs off when they hit medium, which is around 140 degrees for their internal temp.  

If Barbecuing, you will want to cook on a medium heat.  To get a nice outer sear you will want make sure the Barbecue is nice and hot before placing the Kabobs on BBQ.  As a general rule of thumb, Kabobs take about 10-15 per kabob.  I suggest cooking the kabobs approx 3 mins per side and then checking the temperature.  Again, for a medium temp, you’ll be looking for a inner temp of approx 140 degrees.  

cooking

BALSAMIC PORK KABOBS

For the Pork Kabobs, I suggest using a Pork Tenderloin Roast.  Cut the Pork into 1-2 inch cubes.  Place pork cubes into a freezer bag and pour 1-2 cups of Balsamic Vinegar into the bag and use your hands to distribute the vinegar over all the pork.   

While the pork marinates in the balsamic vinegar, prep the vegetables.  We have two vegetable options that we prefer.  The first being our standard of Zucchini, Yellow Squash, Onion and Musrooms.  However, our friends introduced us to this new combination that we are loving of Green, Red and Orange Pepper, Onions, Mushrooms and Tomatoes.  

After an hour or so, add 1/4 to 1/2 cup of apple cider vinegar to the meat that is marinading.  Marinate in the apple cider vinegar NO MORE then an hour.  

Once the veggies are prepped, assemble your meat and veggies in any order on your Kabob Skeweres.  

If cooking on a smoker, smoke for 30 minutes on 180 degrees. Then cooking it takes about 15-20 minutes.  Check the meat with a thermometer.  Pull the pork kabobs off when the meat is cooked through, which is around 170 degrees for their internal temp.  

If Barbecuing, you will want to cook on a medium heat.  To get a nice outer sear you will want make sure the Barbecue is nice and hot before placing the Kabobs on BBQ.  As a general rule of thumb, Kabobs take about 10-15 per kabob.  Pork Kabobs are closer to the 15 minute mark.  I suggest cooking the kabobs approx 3-4 mins per side and then checking the temperature.  Again, you’ll want the pork kabobs inner temp of approx 170 degrees.  

cooked-kabobs

 


Pam Dana

Pam is a stay at home working mama that enjoys all phases of life! Between her 3 kids, fur baby (a beyond cute Goldendoodle), wonderful husband, friends and working, she stays pretty busy! But, she is loving every aspect of her life! Here on Over the Big Moon, she loves to share DIY's, recipes, printables, organization tips and more!

Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Exploring all phases of life. 


© Over The Big Moon - All Rights Reserved

The images, tutorials and content on overthebigmoon.com are protected by copyright laws. DO NOT distribute or copy the content or share multiple images (including collage images) without written permission. DO NOT edit, crop, or remove watermarks from any image. For questions contact us at pam@overthebigmoon.com. This site contains affiliate links, which means that I may get a small commission if you decide to purchase anything from suggested companies. I recommend products that I use and love myself or that I think would be a helpful resource. Using these affiliate links to make your purchase helps support Over the Big Moon and allows me to continue to provide you with quality posts. You will not be paying anymore if items are purchased through affiliate links.