Its grilling season! OK, I don’t know that there is an official grilling season… but if there were I would declare it open! We actually don’t wait for grilling season to get cooking outside. I’m a big fan of cooking on the grill, partly because that means less dishes to do...
One of my favorites to cook on the grill are Steak Kabobs. The delicious, bite size pieces of meat and veggies are the perfect dinner to change things up! I will tell you that everyone loves these. My baby couldn’t shovel them in fast enough. So fast that I was fishing the too-big-bites out of her mouth to cut them down to non choking size. And my boy was thrilled with the idea of eating off of a stick (no surprises there- he is ALL boy). In fact I might cook more on a stick because then he actually eats!
So let’s get down to cooking these kabobs! (PS, isn’t kabobs just a fun word?!)
Since they are steak kabobs, let’s start with the steak. If cost wasn’t an issue, I would tell you to go get a Filet Mignon. But a nice sirloin or skirt steak will do great. Whatever you get, cut it up into 1” pieces. Try to make them as uniform as possible so that they will all cook the same.
With the steak cut up, cut up some veggies. Peppers and onion are a favorite at our house. And zucchini- The Ranch Princess LOVES zucchini. Some days I do potatoes too. If you do potatoes, I recommend that you cook them up before. They won’t cook on the grill long enough to make them tender. I have even use baked potatoes to slice up! If I was a fan of mushrooms I would put them on… but I’m not. Really you can try anything!
This time we had a treat- pineapple! If you haven’t tasted grilled pineapple, you have to give it a try! Some people think it is weird to have warm pineapple… I promise it is so delicious you won’t even think about it!
Once everything is chopped up, it’s time for some marinating. Grab some oil, honey, soy sauce, and lemon juice. Add in a few shakes of chili powder and garlic powder.
Mix, mix, mix and then pour over the meat and veggies. I threw the veggies in a big Ziploc bag with the marinade- it made easier to shake and keep them coated with the sauce. But you can do whatever you want!
When you’re ready for the cooking (like after 2-3 hours... but the longer the better!) pull out your skewers and get to poking. I put them on the stick and then straight to the grill, but I wish I hadn’t. They cook so fast that some were ready before others were even on. By the time we got to eating them they were cooled. So skewer them all at once, grill them all at once, and then eat them all at once!
Turn your grill to high and stay close once you put them on. Remember that since they are cut small they will cook fast. And you want crunchy veggies, not mushy. Cook them about 7-8 minutes, turn and cook another 5-7 minutes.
You know the next step- EAT and ENJOY!
I have to tell you a funny about these… The Rancher had a Search and Rescue meeting, so he got to take his on the run (a meal on a stick is the ultimate fast food!). Not long after he left I got a text from him- #Kabobs #Dabomb. The fact that The Rancher thinks hashtags are ridiculous just makes it all so much funnier!
Steak Kabobs2 lbs Steak, sirloin or flank
Marinade1/4 Vegetable Oil
1/3 Cup honey
1/3 Cup Soy Sauce
1 Tbsp. Lemon Juice
1/4 tsp Garlic Powder1-2 Shakes Chili Powder
Cut the meat and vegetables into 1 inch pieces. (I only listed the veggies that we used, but it isn’t inclusive- try whatever you want!) Mix together the marinade ingredients and pour over the meat and vegetables. Cover and put into the refrigerator for 2-3 hours (the longer they sit, the more flavorful and tender they will be!).Drain off the marinade and put the meat and vegetable chunks onto the skewers.
Preheat the grill to high heat and lightly oil. Place the kabobs on the grill and cook for 7-8 minutes and then turn. Cook for another 5-7 minutes.