Our neighborhood celebrated Memorial Day with a community potluck. We opted to bring grilled corn-on-the-cob, and since the grill was going to be hot and ready, I decided we should throw other stuff on the grill, too. Oh. My. Goodness. What a fabulous decision!
Growing up in the south, kebobs aren't uncommon, but they aren't sought after, either. Living on the east coast, kebobs are all-the-rage! Seriously, there are multiple restaurants in just our town that only serve kebobs. It's a thing here.
So, after six years of living here, I decided to finally make my own kebobs. And, man-oh-man, they were divine!
Here's what I did:
- 1.5 pounds sirloin, about 1.25 inches thick
- 1 red onion
- 1 yellow pepper
- 1 pint cherry tomatoes
- 4 small new potatoes
- small package of shitake mushrooms from Trader Joes
- olive oil
- salt
- pepper
** cut your meat into cubes, trimming any major pieces of fat
** slice the red onion in half, through the stem. Then quarter the halves. This method keeps your onions together.
** cut your peppers into 1 inch pieces
** leave your tomatoes alone
** cut your potatoes into bite-size pieces
** cut your mushrooms into quarters
** Throw everything into a resealable bag and pour in olive oil, salt, and pepper. Don't skimp! You want everything covered with olive oil and enough salt and pepper to be on every item in the bags.
** After stirring the contents of the bag, store in the refrigerator for at least 6 hours.
** Using bamboo skewers (not metal when cooking beef), put each vegetable on a skewer (i.e.: a few skewers of the beef, a few skewers of the peppers, a few skewers of the tomatoes, etc.)
** Throw onto a hot grill, and then turn down the heat. Cook each skewer until done (they'll be done at different times).
No comments:
Post a Comment