Beef Kabobs Marinated in Sweet and Tangy BBQ Sauce

Rivky Kleiman Rivky Kleiman
Leave a review

My family has voted this sweet and tangy BBQ sauce as the best homemade barbecue sauce ever. In addition to these kabobs, it can be used for basting chicken, roasts, anything you put on the barbecue grill, and even grilled veggies.

30m 12
Medium Gluten Free Meat

Directions

Prepare the Kabobs

  1. Alternately thread meat chunks, mushrooms, peppers, and pearl onions on skewers.

  2. Arrange beef kabobs in a 9×13-inch (23×33-cm) pan. Pour half of barbecue sauce (see recipe below), approximately one cup, over kabobs, turning occasionally, and toss to coat.

  3. Place kabobs on grill over medium temperature. Cook about 10 minutes, turning occasionally and basting often with reserved sauce.

Sweet and Tangy BBQ Sauce

  1. Combine all ingredients and cook over a flame, stirring often. Bring to a boil, and then reduce heat and simmer for five minutes.

  2. Allow to cool to room temperature.

Credits

Notes:

Leave some space between each item on the skewer, so the food can cook evenly.

Description:

Before beginning, soak 12 wooden skewers in water for at least an hour. Soaking them before grilling prevents the skewers from catching fire.

Notes:

Good for two weeks, refrigerated.

Description:

Photography: Dan Engongoro

Suggested Recipes

Explore

barbacue barbecue barbeque BBQ BBQ sauce beef Best of Family Table duck sauce kabobs kebobs kid-friendly kids
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Deena •

BBQ sauce Where is the recipe for the BBQ sauce?

Chaia Frishman •
Reply to Deena

Oops! Check back soon for the corrected recipe.

Esther Leah •
Reply to Chaia Frishman

This is still missing the BBQ sauce recipe.

Chaia Frishman •
Reply to Esther Leah

Here ya go in the meantime.
We will update it soon. 1 cup white vinegar, 1/4 cup tomato paste, 2 TBS Kosher salt. 1/2 cup sugar. 1/4 cup honey, 2 TBS sweet paprika, 2 tsp dried mustard, 2 tsp black pepper, 1/2 tsp cayenne pepper (optional) 1/2 tsp onion powder, 1/2 tsp chili powder, 1/4 cup vegetable or canola oil, 1/4 cup duck sauce. Combine all ingredients and cook over a flame and stir. Bring to a boil and then reduce heat and simmer for 5 minutes. Bring to room temp. Good for two weeks, refrigerated.