Balsamic Beef Skewers

Balsamic Beef Skewers are a must for your summer BBQs. Top Sirloin marinated in balsamic and grilled to perfection. 

Summer officially starts this week! Yahoo! That means it’s time to break out the grill. In addition to grilling burgers, hot dogs and even veggies, I am a huge fan of grilling skewers of meat. In this case, Balsamic Beef Skewers.

 Whether you call them shish kebobs or skewers, there is just something about eating meat on a stick that makes it much more fun. Right?  I think so. Plus, cooking meat on skewers also lessens the cooking time, which is always a win. Especially when you are the one BBQ-ing.

When I set out to make these Balsamic Beef Skewers, I knew that I wanted to make some kind of beef skewers but wasn’t exactly sure how I wanted to season them. Then I remembered my Grilled Flat Iron Steak with Balsamic Reduction and thought Balsamic would be the perfect marinade for the skewers.

Balsamic Beef Skewer Ingredients: 

• BEEF: When it comes to beef skewers, some will say you need to use filet mignon, porterhouse or ribeye. I personally think that you can get just the same amount of deliciousness with more economical cuts like sirloin especially when you marinate them. 
• OLIVE OIL
• SOY SAUCE: Will add umami flavor and saltiness to the marinade. 
• BALSAMIC VINEGAR: Adds acidity and a touch of sweetness. 
• WORCESTERSHIRE SAUCE: Like the soy sauce, it will add umami and salitness. 
• PEPPER: Will add a bit of smokiness and a kick. 
• RED ONION: Grilling red onion makes them slightly sweet which pairs very nicely with the balsamic in the marinade. 

Step by Step Photos and Instructions: 

Making these Balsamic Beef Skewers is incredibly easy! The hardest part is letting the meat marinate. It’ll take at least 4 hours, 8 is even better so make sure you plan ahead. 

• STEP #1: Whisk together oil, balsamic vinegar, soy sauce, Worcestershire and black pepper. 
• STEP #2: Place the sirloin pieces into a resealable plastic bag (or other non-reactive container). Pour the marinade over the top and toss to coat meat in the marinade. Cover and refrigerate for at least 4 hours. 
• STEP #3: If you are using wooden skewers, be sure to soak them at least 30 minutes before cooking. Thread the beef and red onions onto the skewers. 
• STEP #4: Grill over medium- high heat for 3 – 4 minutes. Serve immediately. 

Storage and Leftovers: 

Store any leftovers in the refrigerator and eat within 3 days. You can reheat on the grill until they are warmed through but I also enjoyed it cold on a salad the next day. 

Want even more grilling recipes? Try these:

Grilled Zucchini with Burrata is a great way to use up all of that summer garden zucchini. It makes a great side dish for grilled meats and seafood. 

Grilled Chipotle Chicken is a sweet and spicy BBQ must. Chicken drumsticks are brushed with a chipotle honey sauce and grilled to perfection. 

Lemon Pepper Chicken Wings are coated in lemon pepper seasoning, grilled to perfection then tossed in lemon pepper butter.

Note: Originally published in 2018. Updated in 2025 with a modified recipe, new photos, nutrition information and step by step photos.