Steak Kabobs
Recipe Free. Outdoor Cooking. Easy Grilling.
This is a winner.
Does it get any better?
My family would say, “No.”
This is hands down one of the favorite meals around here.
It is compiled of everything fresh from the garden and steak.
What is there to complain about?
I am using ribeyes. If you don’t have any ribeye steaks, you can use sirloin steaks or flank steak or whatever you have on hand.
One thing this mama loves about these lovely marinated skewer meals is that the kiddos eat the veggies. I have no idea why they will eat a squash off a wooden stick, but not in a casserole.
I am not going to complain though, the grilled veggies are probably more nutritious anyhow.
Kabobs are wonderful because you can use whatever veggies you happen to have on hand to make them. In fact, you really can’t include every option – because there are no skewers long enough to hold the sheer amount of veggies you could shove into the mix.
Here are some of the (many) options you could add to your beef kabobs:
- beef, chicken, venison or even pork butt
- red, green, yellow, or orange bell peppers
- red or yellow onions
- mushrooms
- zucchini sliced into discs
- yellow squash sliced into disks
- baby red or Yukon gold potatoes that have been boiled just until tender
- cherry tomatoes (red or yellow)
- pineapple chunks
It is July so my garden is full of fresh veggies. I make a point to avoid buying veggies and fruit from the store this time of year because I have so many options in my side yard. This forces me to eat from the garden and ensures a much healthier diet (because it is farm fresh).
Slice the beef steak into cubes.
To make the marinade, combine 1/2 cup honey 1/2 cup soy sauce (I use Braggs Liquid Aminos) and 1/4 cup olive oil in a little jar or bowl. Add 2 cloves minced garlic and stir.
Pour 1/4 a cup (just guestimate) of the marinade into a separate jar to use for brushing the kabobs after grilling or serving with dinner.
Dump the rest of the marinade over the beef cubes.
Let marinate in the fridge for a couple of hours (up to 6). If you are short on time, an hour will do.
Wash and slice the veggies.
“Many hands make light work”
Now, call all of your children to come help make the skewers.
If they complain that they “don’t like onions” remind them that onions give meat and other veggies tremendous flavor. Even if they don’t wish to eat the onions, they will love the flavor.
Before sending these guys off to the grill grab some kosher salt & fresh ground pepper and sprinkle both sides of the skewers. This will season the veggies too!
After the skewers are assembled, and seasoned, hand the tray to the person in charge of the grilling.
If that happens to be you, preheat the grill to high heat.
Place the kabobs directly over the heat and turn the grill down to medium-high.
Turn every 2-3 minutes so each side has a nice char. Cook until the meat is medium-rare to medium and serve over rice, zoodles, or just plates!
Scrumptious and so much fun!
Happy Summer Grilling!
Candi
Slice the beef steak into cubes.
To make the marinade, combine 1/2 cup honey 1/2 cup soy sauce (I use Braggs Liquid Aminos) and 1/4 cup olive oil in a little jar or bowl. Add 2 cloves minced garlic and stir.
Pour 1/4 a cup (just guestimate) of the marinade into a separate jar to use for brushing the kabobs during grilling or serving with dinner.
Dump the rest of the marinade over the beef cubes.
Let marinate in the fridge for a couple of hours (up to 6). If you are short on time, an hour will do.
Wash and slice the veggies.
Assemble kabobs alternating vegetables and meat. Be sure to use plenty of onions between (they add great flavor). Aim for 4-5 pieces of steak per skewer.
Before sending these guys off to the grill grab some kosher salt & fresh ground pepper and sprinkle both sides of the skewers. This will season the veggies too!
After the skewers are assembled, and seasoned, hand the tray to the person in charge of the grilling.
If that happens to be you, preheat the grill to high heat.
Place the kabobs directly over the heat and turn the grill down to medium-high.
Turn every 2-3 minutes so each side has a nice char. Brush kabobs with more marinade during grilling.
Cook until the meat is medium-rare to medium and serve over rice, zoodles, or just plates!
