As an Amazon Associate, I earn from qualifying purchases.
Goulash Chunks Kebabs, Juicy, Savory, and Perfectly Charred
Juicy goulash chunks kebabs glazed with sweet and savory marinade. Perfect for BBQs, weeknight dinners, and low-carb meals.
Goulash Chunks Kebabs are a quick, flavorful way to enjoy a homemade grilled dinner. Perfectly charred with every turn. Make this your go-to recipe for weeknight dinners or BBQs.
These Goulash Chunks Kebabs are the perfect mix of sweet, savory, and garlicky goodness. They’re simple to make, grill up quickly, and impress at any BBQ or weeknight dinner.
Why you’ll love these Goulash Chunks Kebabs:
- Tender, juicy chunks of goulash bursting with flavor
- Sweet and savory glaze that clings to every piece
- Easy to make on a stove or grill
- Customizable for keto or traditional diets
- Quick prep, big payoff for flavor
Goulash Chunks Kebabs
- Prep Time: 15 minutes
- Marinate Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Meat Recipes
- Method: Easy
- Cuisine: South African
Description
Juicy goulash chunks grilled to perfection with a sweet, garlicky marinade. Perfect for BBQs, weeknight dinners, and keto-friendly options.
Ingredients
- Goulash chunks – enough to fill 6-8 bamboo skewers
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Crushed garlic
- 1/2 cup Worcestershire sauce
- 4 tablespoons Soy sauce
- 1/2 cup Chutney (for keto, use sugar-free or low-carb chutney)
- 1/2 cup Red wine (optional for keto; replace with beef broth or apple cider vinegar)
- 4 tablespoons Brown sugar or white sugar (for keto, replace with erythritol or monk fruit sweetener)
- Bamboo sticks – soaked in water for 30 minutes
- Optional veggies: bell peppers, onions, cherry tomatoes – add if you like
Instructions
- Thread your goulash chunks onto soaked bamboo sticks. Don’t overcrowd them; leave a little space so the heat can circulate. If you want, add some veggies like bell peppers or onions, but it’s great just with meat too.
- In a saucepan, combine 2 tablespoons chopped fresh rosemary, 2 tablespoons crushed garlic, ½ cup Worcestershire sauce, 4 tablespoons soy sauce, ½ cup chutney, ½ cup red wine, and 4 tablespoons sugar.
- Heat over medium on the stove (or on your grill) for about 10 minutes until slightly thickened. Stir occasionally to prevent burning.
- Place skewers over medium heat. Brush generously with the warm marinade.
- Turn every 3–4 minutes, basting each side to get that beautiful glaze.
- Cook until the meat is charred at the edges and tender in the middle, approximately 12–15 minutes, depending on your heat and how done you prefer your meat.
- Let the skewers rest for a few minutes before serving, so the juices stay in.
Pro Tips
- Don’t skip soaking your bamboo sticks, as it prevents burning.
- Basting multiple times ensures flavorful, juicy kebabs.
- Adjust sugar/chutney for keto, swap to low-carb alternatives to keep sweetness without spiking carbs.
- Optional veggies can add color and texture, but keep cooking time in mind as they cook faster than meat.
Notes
Created, Prepared, Tasted, and Tested by Denzel
Sweet and Savory Goulash Chunks Kebabs that everyone will love. Make a batch tonight for flavorful skewers.
Goulash Chunks Kebabs are tender, juicy, and packed with garlic, rosemary, and a Sweet and Savory glaze. Each bite delivers bold flavor, easy prep, and grilling satisfaction. This recipe brings simple ingredients together in a way that makes weeknight dinners or BBQ gatherings irresistible.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
