1 pound Hamilton Cattle Company stew beef
⅓ cup Baird Farm spruce tip infused maple syrup
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
½ teaspoon kosher salt
Vegetables of your choice, such as bell peppers, red onion, mushrooms, and zucchini
Place the stew beef in a dish or container that you can put in the fridge for marinating. Whisk together the spruce tip maple syrup, olive oil, balsamic vinegar, garlic, and ¼ teaspoon of salt.
Reserve about a ¼ of the marinade and set it aside in a small dish. Pour the remaining marinade over the beef, toss to coat, and put in the fridge to marinate for at least an hour.
Meanwhile, cut up your vegetables into roughly one-inch pieces or about the same size as the pieces of stew beef. If using wooden skewers, place them in water to soak for at least 30 minutes to prevent burning.
When the beef is done marinating and vegetables are ready, start assembling your kebabs. Place pieces of beef and vegetables onto the skewers in any order you prefer. Continue to do so until you’ve used up all of the ingredients. Sprinkle over the remaining ¼ teaspoon of salt.
To cook the kebabs in the oven: Arrange the skewers on a parchment-lined baking sheet and bake at 375 degrees for about 15 minutes, rotating them halfway through cooking. Then, brush the kebabs with the reserved marinade and place them under the broiler for 3-5 minutes or until they’re slightly charred and crispy.
To cook the kebabs on the grill: Arrange the skewers on a grill preheated to medium-low heat. Cook for about 8-10 minutes or until the beef is cooked through and slightly charred. Turn the kebabs every couple of minutes for even cooking, and brush with the reserved marinade in the last couple of minutes.