Balsamic Beef Kabobs Preparation

Rosemary, garlic, and balsamic vinegar come together in this Mediterranean-inspired recipe perfect for the grill.

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Balsamic Beef Kabobs Preparation

Included Ingredients

Tamari sauce, worcestershire sauce, dijon mustard, beef, red pepper, green pepper, mushrooms, vinegar, olive oil, seasonings.

Groceries Needed

  • Wood or metal skewers
  • Salad or vegetable side of choice

Optional Additions

  • Salt and pepper, to taste
  • Add chopped red potatoes, red or yellow onions, zucchini, or cherry tomatoes prior to grilling

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with salad or vegetable of choice. Can also add chopped red potatoes, red or yellow onions, zucchini, or cherry tomatoes to skewers prior to grilling.

Alternate Cooking Suggestion:

Balsamic Beef Salad Recipe

Low Carb Serving Option:

Serve with riced cauliflower.

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium-low heat. Add 1/8-1/4 cup water and cook covered. Break up meat as it starts to cook. Cook for 25-30 minutes.

Oven

Thaw meat overnight in fridge. Place meat and vegetables on skewers. Place in oven proof dish, cover and bake at 350 F for 45 min until the meat is tender and reaches an internal temperature of 160 F.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 6-8 hours or to an internal temperature of 165° F.

Grill

Thaw in fridge overnight. Skewer meat and vegetables. Grill outdoors, rotating often, until cooked through or to 155° F. Discard leftover marinade (DO NOT POUR OVER COOKED MEAT).

Seasoning

For stronger flavors, add 30-60 minutes before serving:

 Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Cook on low 6-8 hours, or to internal temperature of 160° F.

Grill

Thaw in fridge overnight. Skewer meat and vegetables. Grill outdoors, rotating often, until cooked through or to 155° F. Discard leftover marinade (DO NOT POUR OVER COOKED MEAT).

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt and pepper, to taste

Nutrition Facts

Serving Size | 5 oz
230 Calories | 9g Total Fat | 7g Carbs | 1g Fiber | 28g Protein | 4g Sugars | 2g Sat. Fat | 555mg Sodium

Allergens: Soy, Seafood. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.