Description
These Spicy Bourbon BBQ Steak Kabobs feature tender sirloin steak marinated in a rich and flavorful bourbon-infused barbecue sauce. Combined with vibrant bell peppers and red onion, grilled to perfection for a smoky and spicy summer treat perfect for backyard gatherings or weeknight dinners.
Ingredients
Scale
Steak and Vegetables
- 2 pounds sirloin steak, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 orange bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
BBQ Sauce
- 4 tbsp brown sugar bourbon seasoning
- 1 cup whiskey
- 1 cup finely chopped onion
- 1/2 cup water
- 1/4 cup brown sugar
- 1 ½ cups ketchup
- 2 tbsp tomato paste
- 1 tbsp crushed red pepper
- 2 tbsp balsamic vinegar
- 4 tbsp molasses
- 1/8 cup Worcestershire sauce
- ½ teaspoon liquid smoke
Instructions
- Prepare the BBQ Sauce: In a medium bowl, whisk together whiskey, finely chopped onion, water, brown sugar, ketchup, tomato paste, crushed red pepper, balsamic vinegar, molasses, Worcestershire sauce, liquid smoke, and brown sugar bourbon seasoning until smooth and well combined.
- Cook the Sauce: Pour the BBQ sauce mixture into a small saucepan and heat over medium heat. Cook for 20 minutes, stirring frequently to prevent sticking and to allow the flavors to meld and the sauce to thicken slightly.
- Cool and Store Sauce: Remove the sauce from heat and let it cool. Transfer the sauce to an airtight container and refrigerate until ready to use. This can be made ahead of time.
- Assemble Kabobs: Thread the sirloin steak cubes, red bell pepper, orange bell pepper, yellow bell pepper, green bell pepper, and red onion pieces alternately onto skewers to create colorful kabobs.
- Grill the Kabobs: Preheat grill to medium-high heat. Brush the kabobs generously with the prepared bourbon BBQ sauce. Grill the kabobs for about 12-15 minutes total, turning every few minutes and basting frequently with additional BBQ sauce until the steak is cooked to desired doneness and vegetables are tender with light char marks.
Notes
- Soak wooden skewers in water for at least 30 minutes before assembling kabobs to prevent burning on the grill.
- Adjust the amount of crushed red pepper in the BBQ sauce to control the spice level.
- These kabobs can also be cooked under a broiler or on a stovetop grill pan if a grill is not available.
- Leftover BBQ sauce can be refrigerated for up to 1 week or frozen for longer storage.
- For faster cooking, cut the steak and vegetables into smaller pieces but maintain uniform size for even cooking.
