Summer may be ending for school kids, but it is still perfect grilling weather and fresh corn and zucchini are still plentiful at the farmers’ markets.
You can alternate the beef and vegetables on the same skewer, or separate them into meat skewers and vegetable skewers. I usually grill them separately so that I can better control the rareness of the beef (we like it medium) and how cooked the vegetables are.
I made these with fresh corn, mushrooms and zucchini, but you can use any combination of fresh vegetables that you like (including peppers, yellow squash, onions, cherry tomatoes). I especially like these with fresh rosemary in the marinade. It pairs really well with the beef, but you can also use other herbs like thyme or oregano.
Grilled Beef Kabobs
¼ cup vegetable oil
¼ cup soy sauce
¼ cup red wine vinegar
3 Tbs lemon juice
3 Tbs Worcestershire sauce
2 tsp dry mustard
½ tsp salt
½ tsp coarse ground black pepper
1 tsp dried parsley
2 cloves garlic, crushed
Fresh (2 Tbs) or dried herbs (2 tsp): Rosemary, thyme and/or oregano
2 lb top round or sirloin beef steak, cut into cubes
Vegetables: Choose a combination of: fresh corn (cut into 1” rounds), onions, peppers, whole mushrooms, zucchini, yellow squash, cherry tomatoes
Hot steamed rice
Combine marinade ingredients. Place the beef cubes and half of marinade in a Ziploc bag or lidded container and marinate in the refrigerator for 6-8 hours (or up to 3 days). Set remaining marinade aside to marinate vegetables later. Add vegetables to reserved marinade and refrigerate for 1-4 hours (don’t over marinate the vegetables).
Place meat and vegetables on skewers, discarding meat marinade and saving vegetable marinade. Grill skewers until cooked to desired temperature.
Heat vegetable marinade to boiling. Set aside. Serve over rice with heated marinade.
All of those summer projects that I plan in the spring seem to have a way of holding themselves over and turning into fall projects. Including any goals I had of blogging right through summer.
So, with one week of school under our belt and one kid driven 2000 miles away and deposited at college (and another to leave on a mission to Germany in a few weeks), I am finally getting a chance to sit at the computer.
Grilling is one of our favorite ways to cook during warm weather months. I have one child in particular who especially loves it when “soup” on the menu plan get replaced with “grill”. (How anyone can dislike an entire category of food, “soup”, is still beyond my comprehension)
Shish-Kabobs are a little more work than normal grilling, but they can be marinated early in the day, or the day before, and then assembled just before cooking.
You can thread meat and vegetables together on the skewers, or separate them. I like how they look all threaded together, but it is easier to keep your veges from getting overcooked while waiting for your chicken to cook through if you cook meat and vegetables on separate skewers.
Asian Chicken Shish-Kabobs
Boneless chicken, cut into 1” cubes
Red/green peppers, diced
Yellow squash, diced
Onions, cut into large chunks
Fresh Pineapple chunks, optional
Hot steamed rice (white or brown)
1 cup soy sauce
½ cup water
2 Tbs vinegar (I use rice vinegar)
2 Tbs oil
2 Tbs honey (or 10 drops liquid stevia)
2 cloves garlic, crushed
2 tsp grated fresh gingerroot
¼- ½ tsp crushed red pepper flakes
If using bamboo skewers, soak skewers in water for 30 minutes.
Combine all marinade ingredients. Place chicken and vegetables (everything except for pineapple) in two separate containers. Pour marinade over chicken and vegetables, using half of marinade for each. Do not marinate pineapple. Let sit at room temperature 30 minutes, or refrigerate for several hours or overnight. Just before putting onto skewers, stir pineapple into container with vegetables.
Drain marinade from vegetables (not chicken!) into a Pyrex measuring cup. Set aside. Discard marinade from chicken.
Place chicken, vegetables and pineapple on skewers. Grill or broil until chicken is cooked through.
Microwave reserved marinade from vegetables until it begins to boil. Serve kabobs with hot marinade and rice.