When the weather warms up my family is itching to get outside! We love to grill out, and these kabobs are one of our favorites.
When it comes to preparing a meal it doesn’t get much easier than chopping all the ingredients and sliding them on a stick.
I like to use steak, even the cheap cut, because it stays more tender than a cut up roast, or stew meat. I cut my steaks (about 1 1/2 -2 pounds) into about 1 inch cubes- or slightly smaller. This way my meat is small enough that it will cook evenly with the vegetables. I love the flavor the vegetables give the meat when they cook right next to each other.
I make a very simple marinade and let the meat soak in that before I put it on the skewers. Then I use the remaining marinade to brush on the kabobs before I grill them.
One of my favorite elements of these kabobs is the bacon wrapped asparagus! I sprinkle some brown sugar over the bacon, to add a little sweetness. It gets nice and caramelized on the grill.
Some of the vegetables I suggest are bell peppers, red onions, cherry tomatoes, zucchini, or any other you like. Just as long as they can cook quickly, not carrots or potatoes- unless you pre-cook them.
Grilled Summer Kabobs
1/2 cup olive oil
1/2 tsp crushed red peppers
1-2 cloves of garlic- crushed
1 tsp salt
1/2 tsp pepper
1-2 lbs of cubed steak
1-2 bell peppers-cubed
1-2 red onions- cubed
several stalks of asparagus- woody end removed, then cut into 1 1/2- 2 inch pieces
strips of bacon
brown sugar- about 1/4- 1/3 cup- no measuring required- just sprinkle on
salt and pepper
wood skewers- soaked in water
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