Steak Kabobs
Grilling kabobs is really genius. They are versatile, customizable, and visually appealing, making them a great option for cookouts and gatherings. Better still, everything is already cut into bite-sized pieces making them a perfect option for alfresco dining. Kabobs can be made with various meats (chicken, lamb, beef), your choice of vegetables and even fruits. For Sunday Supper this week, we've chosen an easy-to-make marinated steak kabob that absorbs all the delicious goodness freshly ground spices provide. We've added some crunchy bread, corn on the cob and a cucumber salad to complete the meal. Happy grilling!
Ingredients:
Meat Marinade:
- 1/2 cup olive oil
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Red Wine Vinegar (or the type of vinegar you prefer)
- 1 teaspoon Dijon mustard
- 2 teaspoons toasted onions (ground in a FinaMill Everyday Pod)
- 1 teaspoon coarse salt (ground in a FinaMill Everyday Pod)
- 1 teaspoon brown sugar
- 1 teaspoon ground toasted garlic (ground in a FinaMill Everyday Pod)
- 1½ teaspoons ground black pepper (ground in a FinaMill Pepper Pod)
Kabobs:
- 1½ pounds steak (top sirloin or the cut of your choice), cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Cherry tomatoes
- 8 metal or bamboo skewers
Kabobs
Steak
Grilled
Main Course
Summer
Method:
- In a large plastic bag, combine all the Marinade ingredients. Add the steak and shake it around. Leave it to marinate for at least 1 hour or up to 6. Place marinated kabobs in the refrigerator until you are ready to grill.
- If you are using bamboo skewers, soak them in water for at least 30 minutes.
- Assemble the kabobs alternating with vegetables and steak.
- Grill the kabobs on high heat for 8 to 10 minutes (to the doneness you prefer), and turn the kabobs every couple of minutes. Remove them from the grill and let the meat rest for 5 minutes before serving.
