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Tuesday, August 24, 2010

Sirloin Steak Shish Kabobs

The past weekend involved a lot of outside (and inside) work that left little room for cooking. The chores included everything from completing bathroom renovation to relocating a few bushes in the backyard. On top of those duties, there was the other matter of getting kids ready for back to school week. Fortunately the weather on Sunday was much more cooperative, but still too hot to make a Sunday roast. My plan “B” as usual became the outdoor grill. As I have stated in previous posts, the grill is your answer to keep the heat out of the kitchen. The grill is also more versatile than you might think. Just about anything that can be made in an oven, can be replicated with an outdoor grill. I may even have to try Svickova one of these days with a grill.

As I made the decision to cook out on the grill, I went out to the garden for some available produce and was able to pick three bell peppers and a few dozen cherry tomatoes. These vegetables gave me the idea of making Shish kabobs for dinner. Shish kabobs are super easy to make and fun to assemble. If using wooden skewers to hold the food, just remember to soak them in water a few minutes prior to grilling or these oversized toothpicks will burn.



Sirloin Steak Kabobs

1 – 1 ½ Lbs Sirloin Steak, Cut in Cubes
½ Vidalia or Sweet Onion, Cut in large squares
2 – 3 Green Peppers cut in triangles or large squares
1 Lb Whole Mushrooms
½ Bottle Zesty Italian Dressing

Method

1. Place cut meat and vegetables in large bowl or Tupperware container.
2. Coat and mix ingredients with Italian dressing.
3. Place in refrigerator for one hour.
4. Soak or immerse wooden skewers in water.
5. Preheat grill.
6. Assemble kabob skewers by alternating meat and vegetables.
7. Reduce grill temperatures to medium hot and cook three to four minutes on each side.
8. Serve on large platter.

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