Whiskey Glazed Steak, Chicken, Mushroom, And Potato Kabobs

Denise's Test Kitchen
by Denise's Test Kitchen
4 Skewers
2 hr 20 min

I usually try new recipes on the weekends. I just seem to have more time to spend in my kitchen. As the Holidays approach, sometimes the only time I have to try out new recipes is during the week. Time is not something I always have a lot of. Especially now that I have a grandson.

Look at those Kabobs!

I found this recipe in the Southern Cast Iron Magazine, https://southerncastiron.com/ However, I did make several changes to this recipe. I customized it to fit me. I used my cast iron grill pan for this one. I never thought I would use my cast iron grill pan as much as I do. I just love it and really glad I have it!

Just a few things you will need

Here are some of the changes that I made to this recipe. I added chicken and yellow squash. I used granulated sugar instead of cane syrup and I didn't have the time to marinade the Chicken and Steak as long as I should have.

Before I started to add the glaze

I am already trying to think of what I will put the Whiskey Glaze on next! If you are looking to try something new, I think you just found it!

Whiskey Glazed Steak, Chicken, Mushroom, And Potato Kabobs
Recipe details
  • 4  Skewers
  • Prep time: 2 Hours Cook time: 20 Minutes Total time: 2 hr 20 min
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  • ¾ pound small red potatoes
  • 1 tablespoon plus ¾ teaspoon kosher salt, divided
  • ½ cup whiskey*
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 1 tablespoon granulated sugar
  • ¼ cup plus 1 tablespoon olive oil, divided, plus extra for brushing
  • 1 tablespoon plus 1 teaspoon minced garlic, divided
  • 1 pound beef sirloin, cut into 1-inch cubes
  • 1 pound chicken, cut into 1-inch cubes
  • 1 (8-ounce) package baby portobello mushrooms, large mushrooms halved
  • 1 small red onion, cut into 1-inch pieces
  • 1 yellow squash, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 tablespoons unsalted butter
  • ½ teaspoon ground black pepper

In a medium pot, bring potatoes. Reduce heat, and simmer until potatoes are fork-tender, about 10 minutes. Drain well; let cool for 30 minutes.
In a small bowl, whisk together whiskey, vinegar, Worcestershire, mustard, tomato paste, and sugar; reserve ½ cup whiskey mixture in a small bowl. Whisk ¼ cup oil and 1 tablespoon garlic into remaining whiskey mixture.
In large a resealable plastic bag, combine whiskey mixture, beef and chicken. Refrigerate for 1 to 2 hours, turning bags occasionally.
Drain beef and chicken, discarding marinade. Let stand at room temperature for 30 minutes.
In a small skillet, heat remaining 1 tablespoon oil over medium heat. Add remaining 1 teaspoon garlic; cook for 1 minute. Stir in reserved ½ cup whiskey mixture; bring to a boil, stirring occasionally. Cook until mixture reduces to ¼ cup, 4 to 5 minutes. Remove from heat; whisk in butter until melted. Let cool.
Thread beef, chicken and vegetables onto your skewers. Salt and pepper the kabobs.
Heat a cast-iron grill pan over medium-high heat. Reduce heat to medium; brush with oil. Cook, turning occasionally and brushing with whiskey mixture, until vegetables are tender and the beef and chicken are cooked to your desired doneness. For me it was about 3 to 4 minutes per side. I also used foil to cover them as they cooked.
  • I used Jim Beam Bourbon Whiskey in this recipe
Denise's Test Kitchen
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