Balsamic-glazed Steak Kebabs

The weather has been really hot and humid, so it's nice to not to heat up the kitchen with the stove and oven, and mostly cook on the grill.  You can see I've also been loving the kebab recipes.  So simple and so easy.  These were also great leftovers.  I had huge zucchini and yellow squash from the farmer's market and I love them with balsamic vinegar.

Balsamic-Glazed Steak Kebabs

adapted from Chatelaine

1/4 cup balsamic vinegar

2 tbsp honey

1 tbsp garlic powder

generous pinches of salt and pepper

1 chipotle pepper in adobo (I omitted, because I'm not wasting an entire can for 1 pepper)

2-3 lbs top sirloin steak (I used London Broil), cut into 1 inch cubes

summer vegetables of your choice

olive oil

ground coriander

In a large bowl, whisk together vinegar, honey, garlic powder, salt and pepper.  Finely chop the chipotle pepper and stir in.  Add steak cubes to marinade and toss to coat evenly.  Let stand, uncovered for about 30 minutes.  If you're using wood skewers, soak them in water for about 15 minutes.  Preheat grill to medium-high heat.  Cut up your veggies and toss them with oil.  Thread the beef on the skewers, alternating beef and veggies.  Place on the grill and cook for about 5 minutes.  Flip and grill another 5 minutes, until meat gets a little charred.  Remove to a platter and sprinkle with coriander.