This post is sponsored by adidas. I received product and compensation in exchange for my time and editorial consideration. However, all opinions remain my own.

After trail running, playing at the lake, and training for whatever upcoming race, throwing some good grub on the grill puts an exclamation point on my perfect summer day. Grilling is easy, it’s laid-back and it’s a super healthy cooking method that takes advantage of season’s best offerings for the win!

My Balsamic Cherry Beef Kebobs make for some some sweet, meaty eating by featuring grilled cherries and juicy chunks of steak and mushrooms which have both been marinated in a savory-sweet balsamic cherry marinade. Read on to get all the details and recipe.

I’m a huge fan of beef for sustained energy and muscle management in my training diet and use it frequently in my recipes like Balsamic Cherry Beef Kebobs. Beef is rich in protein, zinc and iron and nearly 70% of the cuts you’ll find in the meat department these days are considered lean – meaning less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol in a 100 gram (3.5 ounce) serving. For kebobs of any type, I typically use top sirloin, strip steaks or flat iron as they are all relatively inexpensive and tender without needing a ton of marinade time.

This Balsamic Cherry Beef Kebob recipe does, however, call for a quick marinade to add an extra layer of flavor to the beef – it’s basically a 15-minute bath in balsamic vinegar, 100% cherry juice, olive oil and spices. The mushrooms soak up flavor like a sponge in the marinade, however, for food safety reasons they should be marinated ahead of the beef or in a separate bowl.

Aside from eating, grilling the kebobs is the fun part because I get to be outside with my family – don’t you agree?! Outside is where all the fun is, joining in as my big teen boys rough-house (you are never too old for that) or putting my feet up to swap the day’s stories with family and friends. Even my dog, who hates to slow down will come around when she smells the combo of beef grilling and good times on the patio. 

Using skewers for the beef and a grill basket for the mushrooms and cherries promotes even cooking and keeps the little pieces from falling through the grates.

While we were outside, I noticed my oldest son was really loving his new shoes, adidas Cloudform Racer TR perfect for both running and everyday urban adventures. Lucy, our dog, had other things on her mind, namely the Balsamic Cherry Kebobs!

Another thing that end-of-summer grilling with my family reminds me is that soon these days to rest and recreate as we please will soon be over. We will still be “the active family” come fall, but our activities will be a little more scheduled!  We’ve already started our back-to-school shopping to gear up all our sport, fitness and lifestyle needs and the hunt was made easier thanks to adidas.com. My middle son who will be a freshman in college was disappointed to find out he can’t have a small grill in his dorm room, but was definitely happy with the theSuper Nova Graphic TKO Shorts for hitting the gym over the next few hot months ahead at Texas A&M University and theAggie Cuffed Beanieto stay warm running in the cooler weather ahead!

What are your family’s favorite active hobbies, either as a group or solo? What are your go-to ingredients to put on a kebob? Please share in the comments – XOXO, Jennifer

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Balsamic Cherry Beef Kebobs

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Balsamic Cherry Beef Kebobs are a quick and easy option for dinner, weekdays and weekends. Healthy grilling is a great way to keep proteins lean and add an assortment of fruits and vegetables to your meal.

Servings: 6 people

Ingredients

Marinade:

• 2/3 cup 100% cherry juice
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried red pepper flakes
• ¼ cup chopped fresh parsley

Kebobs:

• 2 lbs. top sirloin beef, or flat iron, strip steak or another tender cut
• 1 pint white button mushrooms
• 2 cups pitted fresh cherries halved
• Salt and pepper to season
• Optional: serve with rice and/or salad

Instructions

1. In large bowl, mix together marinade ingredients. Divide among two bowls or zip-top plastic bags.
2. Cut sirloin steaks into approximate 1” x 2” cubes. Place beef chunks in one bag of marinade, place the mushrooms in the other (or may use bowls). Place in refrigerator for 30 minutes to marinate.
3. Remove from refrigerator and drain marinade off beef and discard but keep mushroom marinade. Thread beef on 6 wire or soaked bamboo skewers. Place mushrooms and cherries in wire grilling basket.
4. Heat gas or charcoal grill to approximate 400 F degrees. Place kabobs and basket on grates and grill for approximate 8 to 10 minutes. To keep moist, brush kebobs and vegetables with the leftover marinate from the mushroom batch. Flip kebobs several times and toss around cherries and mushrooms halfway through.
5. Remove food from grill and let rest on platter for 5 minutes. Season with salt and pepper. Serve with rice or over a green salad.