Balsamic Beef {or Chicken} Kebabs

For 6 servings, Balsamic Beef {or Chicken} Kebabs keeps the list centered on balsamic vinegar, extra-virgin olive oil and Dijon mustard. Set aside about 267 minutes.

• Yield 6 servings
• Ready in 267 minutes
• Prep 255 minutes
• Cook 12 minutes

Ingredients

• 3/4 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 3 tablespoons Dijon mustard
• 5 garlic cloves (finely minced)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh rosemary
• 2-3 pounds sirloin roast (cut into 1-inch cubes (or same amount of chicken breasts, cubed))
• 1 red onion (cut into squares (optional))

Instructions

1. In a small bowl, whisk together the vinegar, oil, mustard, garlic, salt, pepper and red pepper flakes. Measure out 1/3 cup of the mixture and set aside for basting later.
2. Add the rosemary to the remaining marinade. Place the beef or chicken in a large, gallon-size ziploc bag and pour in the marinade. Seal and refrigerate for 4-8 hours (or as little as 20 minutes, although the flavor won't be quite as pronounced).
3. Preheat a grill to medium heat.
4. If using wooden or bamboo skewers, soak in cool water for 15-20 minutes. Thread red onion onto the skewer followed by meat and then a few red onions to finish off.
5. Whisk the reserved basting sauce to recombine. Grill the kebabs, turning every couple of minutes and basting with the sauce, until the beef is cooked to desired doneness (chicken should be cooked all the way through), 10-12 minutes.
6. Transfer the kebabs to a platter or plate and tent with foil to let rest for 5 or so minutes.
7. Season with salt and pepper to taste and serve.

Give it a minute off the heat, then serve it while it is still hot.