Balsamic-Glazed Beef Kabobs with Asparagus


Main Dish
Balsamic-Glazed Beef Kabobs with Asparagus

Primary Media

User Rating

3.83 out of 5 stars
Rate it:
6 ratings

Recipe Data


Recipe Wellness Badges


Save Options


This simple recipe starts with beef kabobs and ready-to-grill veggies from the Hy-Vee Meat Department and Produce Department, which makes meal prep even faster.

Recipe Tags

Servings and Ingredients

8 c. water
1 tsp. Hy-Vee salt, plus additional to taste
2 c. Gustare Vita organic orzo pasta
3 tbsp. Gustare Vita olive oil, divided
¼ c. Gustare Vita balsamic glaze
2 tbsp. Hy-Vee less sodium soy sauce
1 (6-oz.) pkg. Hy-Vee Short Cuts garlic lemon asparagus
4 (8-oz.) Hy-Vee Meat Department beef & vegetable kabobs
Coarsely ground Hy-Vee black pepper, to taste

Things To Grab

  • Large saucepan
  • Whisk
  • Small bowl
  • Charcoal or gas grill
  • Foil pan
  • Brush
  • Covered containers
  • Microwave serving plates
  • Paper towels


  1. Bring water and 1 tsp. salt to a boil in a large saucepan. Stir in orzo; return to a boil. Reduce heat and gently boil for 12 to 14 minutes or until al dente or desired texture. Drain; rinse with cold water. Toss with 1 Tbsp. oil to coat; serve or set aside to cool completely for make-ahead.

  2. Whisk together balsamic glaze, remaining 2 Tbsp. oil and soy sauce in a small bowl; set aside.

  3. Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Drizzle asparagus with 2 Tbsp. balsamic glaze mixture. Place asparagus in a foil pan on a grill rack. Grill, uncovered, for 18 to 20 minutes or until tender, stirring every 5 minutes. Remove from grill and serve, or cool completely for make-ahead.

  4. Grill kabobs for 8 to 12 minutes or until beef reaches 130 degrees for medium-rare or 140 degrees for medium doneness, turning halfway through and brushing occasionally with remaining balsamic glaze mixture. Remove kabobs from grill and serve, or cool completely for make-ahead.

  5. To store, remove leftover beef and peppers from skewers and place in a covered container. Place leftover orzo and asparagus in separate covered containers. Store in refrigerator up to 4 days.

  6. To serve, divide leftover beef and peppers, orzo and asparagus among microwave-safe serving plates. Cover each plate with a paper towel and heat individual plates in the microwave on HIGH for 2 to 3 minutes or until 165 degrees. Season to taste with additional salt and black pepper.

Nutrition facts


580 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 120mg
  • Sodium: 450mg
  • Total Carbohydrates: 53g
  • Protein: 48g

Daily Values

Iron 30%
Calcium 2%
Vitamin D 0%
Potassium 20%