Creamy Balsamic Whole30 Beef and Brussels Kebabs SQUARE

Smoky Beef and Brussels Sprouts Kebabs with Sweet Potato Hash Browns

4.80 from 5 votes
Prep Time 18 minutes
Cook Time 15 minutes
Grill Time 8 minutes
Total Time 40 minutes
Course Main Course
Servings 4 people


  • 1 1/4 lbs beef sirloin, cut into 1 1/2-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp coarse black pepper, divided
  • 1/4 cup WHOLE30 Creamy Balsamic Vinaigrette
  • 12 oz Brussels sprouts, trimmed, halved if large
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp coarse salt

For the Sweet Potato Hash Browns

  • 1/2 jalapeño, seeded if desired
  • 2 scallions, root ends trimmed and chopped into 2-inch pieces
  • 12 oz sweet potatoes
  • 4 tbsp extra-virgin olive oil
  • 1/2 tsp coarse salt
  • 1/2 tsp coarse black pepper


  • MAKE the Kebabs: In a large plastic resealable bag, combine the beef with smoked paprika and black pepper. Seal bag; toss to coat. Add the vinaigrette; seal bag and toss to coat. Marinate in the refrigerator at least 2 or up to 3 hours. 
  • MEANWHILE, place the Brussels sprouts in a large microwave-safe bowl or dish. Cover and cook on high for 3 minutes to soften. Drizzle with the oil; add the garlic, salt, and ½ teaspoon of the black pepper; toss to coat. 
  • MAKE the Sweet Potato Hash Browns: In a food processor fitted with the chopping blade, combine the jalapeño and scallions. Cover and process until chopped. Change to the shredding blade, and shred potatoes. Transfer potato mixture to a large bowl; drizzle with 3 tablespoons of the oil and season with salt and pepper; toss to combine. 
  • IN a large nonstick or cast-iron skillet heat 1 tablespoon of the oil over medium heat. Working in batches if necessary, drop the sweet potatoes onto the hot skillet in 4 mounds, about 1 1/4 cups each; flatten slightly. Cook until potatoes are crisp and golden brown on the bottom, about 10 minutes. Turn potatoes over, and cook until bottom is golden brown, about 5 minutes more. 
  • MEANWHILE, preheat the grill or a grill pan to medium heat. Remove the beef from the marinade; discard the marinade. Thread the beef and sprouts alternately on metal or wooden* skewers, allowing at least 1/2-inch between pieces. Place kebabs on the grill rack. Grill, turning once halfway through, until cooked to desired doneness, 8 to 10 minutes for medium. 
  • SERVE the kebabs with hash browns. 
  • *If using wooden skewers, soak in water for 30 minutes before using.
Keyword Creamy Balsamic Vinaigrette, ground beef, Kebabs
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Published by Shanna

Shanna Keller, our Chief Content Officer, hails from Boise, Idaho, where she lives with her husband Alan and a poorly-behaved terrier named Olly. She has spent her career telling stories of life transformation on social, web, e-mail and print media platforms. In addition to celebrating Whole30 successes and stories online, Shanna loves to cook, read, and climb.