Balsamic Steak Skewers with Mixed Vegetables and Grilled Sweet Potatoes

Kids can help string the vegetables onto the skewers, coming up with their own pattern for how the vegetables are arranged.

Nutrition Facts

Balsamic Steak Skewers with Mixed Vegetables and Grilled Sweet Potatoes


381 Per Serving


25.8g Per Serving


7.5g Per Serving
Calories 381
Total Fat 15.5 g
Saturated Fat 2.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 8.4 g
Cholesterol 45.3 mg
Sodium 449 mg
Total Carbohydrate 37.8 g
Dietary Fiber 7.5 g
Sugars 13.9 g
Protein 25.8 g

Dietary Exchanges
2 starch, 2 vegetable, 2 1/2 lean meat, 1 fat


Servings  4  

For the skewers:

  • 12 skewers
  • 3/4 lb beef sirloin (visible fat removed, cut into 1-inch pieces)
  • 5 Tbsp balsamic vinegar (divided)
  • 1 teaspoon dried rosemary
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt (divided)
  • 1/2 teaspoon pepper (divided)
  • 1/2 cup packed basil leaves
  • 2 Tbsp canola oil
  • 1 tablespoon water
  • 1 teaspoon mustard
  • 1 pint grape tomatoes
  • 1 container white mushrooms (whole, ends trimmed, halved)
  • 1 bell pepper (seeded, cut into 1-inch pieces)
  • 1 medium zucchini, sliced into 1-inch rounds

For the sweet potatoes:

  • 1 pound sweet potatoes, cut into 1/4-inch rounds
  • 1 tablespoon canola oil
  • 1 tablespoon sweet paprika
  • 2 teaspoons sodium-free chili powder
  • 1/8 teaspoon ground Black pepper


Tip: Click on step to mark as complete.

For the skewers:

  1. If using bamboo skewers, soak in water for 20 to 30 minutes.
  2. Trim and discard the fat from the sirloin. Cut the lean sirloin into 1-inch pieces and add into a large Ziploc bag, along with 2 tablespoons balsamic vinegar, rosemary, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Let marinate for 30 minutes while preparing remaining ingredients.
  3. Prepare the grill for medium-high heat. Coat the grates with nonstick cooking spray.
  4. Make a vinaigrette: in the bowl of a food processor, add remaining 3 tablespoons balsamic vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, basil, oil, water, and mustard. Process until smooth, about 30 seconds to 1 minute. Transfer to a small bowl and reserve.
  5. To make the vegetable skewers, thread the vegetables in an order like, for example, tomato, mushroom half, bell pepper piece, and zucchini (threaded horizontally through the zucchini round). Repeat, dividing the ingredients evenly between 8 skewers.
  6. Thread the steak pieces onto the remaining 4 skewers, dividing evenly between the skewers.
  7. To cook, prepare the grill to medium-high heat. Coat the grates with nonstick cooking spray. Add all the skewers to the grill. Cook, turning occasionally, until meat is desired temperature and vegetables are softened, 8 to 12 minutes. Transfer to a platter, cover with foil, and reserve.
  8. To serve, drizzle the reserved vinaigrette over the vegetable skewers.

For the sweet potatoes:

  1. Prepare the grill for medium-high heat. Coat the grates with nonstick cooking spray.
  2. Cut the sweet potatoes into ¼-inch rounds. Add to a bowl along with oil, paprika, chile powder, and pepper. Mix to combine.
  3. Spread out the sweet potato rounds onto the grill. Cover the grill and cook until sweet potatoes are tender, turning once, about 10 to 12 minutes depending on thickness. Serve sweet potatoes with skewers.

Cooking Tip: Not in the mood to grill? Consider cooking the skewers in a broiler some nights for around the same length of time as they would be grilled.

Keep it Healthy: Balsamic vinegars come in a variety of flavors—white peach balsamic, cherry balsamic, etc. Experiment and choose your favorites; drizzle over vegetables and salads or use as the base of a marinade like in this recipe.

Tip: With an acidic marinade such as this one, just a short 30 minute soak is enough to give the meat plenty of flavor.