There’s nothing I love more than fresh food on the grill for summertime. Shish Kabobs, skewers, satays…whatever you call them, they’re always tasty and well received. Who can resist the combination of the open fire and meat on a stick? You can pretty much take any kind of meat, fish, or veggies to create one of summer’s favorite treats. Pick your favorites and experiment~go for it. You might just discover your own favorite.
Here’s my classic kabob recipe with a little twist ~ love to add fresh ginger to the marinade for a little zip. This also works well with chicken and fish. Happy Grilling!
Beef & Veggie Kabobs
- 1 ½ -2 lbs grass fed sirloin beef cut into 1 ½ inch cubes
- 2-3 bell peppers cut into 1-2 inch pieces
- 2 zucchini sliced into medallions
- 1 small onion cut into 1-2 inch pieces
- 1 dozen mushrooms
- 12-15 skewers-NOTE: If you are using bamboo, soak in water 30 minutes prior to putting meat and veggies on skewer.
- ½ cup olive oil
- ½ cup tamari (gluten free/low sodium preferred)
- ¼ cup fresh squeezed meyer lemon juice
- juice from 1 lime
- 1 TB honey
- 3 cloves garlic, minced
- 2 TB green onions, finely chopped
- 1 tsp fresh ginger, minced
- 1 tsp fresh ground black pepper
Combine all ingredients for marinade in a large bowl and mix completely. Fold in beef – make sure meat is thoroughly saturated. Cover and let marinate for 2-3 hours. (You may marinate overnight but it’s not necessary) After you are done marinating, pull out of fridge and start making your kabobs. Alternate between the meat and various vegetables so that the colors are pleasing to you–keep pieces tight on the skewer (next to each other) so that the veggies don’t burn.
Prep the grill: If using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.
Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.