Blackstone Kabobs

Grilled beef and vegetable skewers with peppers, onions, and tomatoes on a dark stone surface, garnished with herbs, salt, chili flakes, and a sprig of parsley nearby.

I hadn’t expected the smoky edge of chipotle and the tenderness of marinated steak to taste this good off the griddle. These Blackstone steak kabobs begin with a long, flavor-packed soak in a bold chipotle marinade, then hit the hot flat-top to caramelize alongside peppers, onions, and mushrooms. This is the kind of easy Blackstone dinner that makes weeknights feel like a backyard feast.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 7

Marinating Time 1

Total Time 1 17

Servings

Calories 599kcal

Author Wendy Polisi

Ingredients

Marinade

½ cup avocado oil or vegetable oil
¼ cup soy sauce or gluten-free tamari
¼ cup beef broth
1 Chipotle chili pepper in adobo sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
2 teaspoons sea salt
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder

Kabobs

2 pounds beef cut into 1-inch pieces
1 red onion cut into wedges
1 red pepper cut into squares
16 cherry or grape tomatoes
16 white mushrooms cleaned and stems removed

Instructions

Start by making the marinade. Add the oil, soy sauce, beef broth, chipotle pepper, tomato paste, brown sugar, salt, chili powder, cumin, and garlic powder to a blender. Process until smooth.
Reserve ¼ cup of the marinade. Place the beef in a shallow dish and pour the remaining marinade over it. Marinate at room temperature for an hour, or refrigerate overnight.
Preheat your griddle to medium-high heat.
Toss the vegetables with the remaining marinade, and thread onto skewers alternating with the beef pieces.
Cook with your griddle lid down for 4 minutes. Turn, and continue to cook for another 3 to 5 minutes, until the vegetables have softened and the beef is cooked to the desired temperature.

Nutrition