Members only recipe!

This is a secret family recipe that I had to beg and plead to share with you guys.  It is so good!  Seriously.  My husband has even considered opening a food stand business outside bars on the weekend selling these kabobs.  They are a huge hit in our house and our ‘go-to’ meal when we entertain and have guests over.  You can substitute the steak for chicken if you prefer.  The key is to let the meat marinade for a long time…we usually aim for 24 hours but if you are in a crunch 4 hours is enough.

Ingredients:
-1 Tbsp olive oil
-1/2 cup red wine vinegar
-1 cup low sodium soy sauce
-1/2 teaspoon paprika
-1 teaspoon black pepper
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1.5lb top sirloin, cut into 1-2 inch chunks and fat trimmed.
-Vegetables of choice, cut into 1-2inch squares (we like using peppers, onions, mushrooms, cherry tomatoes, and sometimes pineapple chunks)
-10-15 kabob wooden sticks

Marinating the meat the night before.

Marinating the meat the night before.

 

Instructions:
The night before mix the marinade ingredients in a medium sized bowl.  Cut meat into chunks and place inside a gallon sized ziploc bag.  Pour marinade on top and cover evenly.  Place in fridge and marinade for 24 hours.  *You will still have good flavor with at least 4 hours of marinating, but the longer the better.  You can even let them marinade up to 48 hours.*

-To prepare the kabobs, place wooden kabob sticks in a shallow pan of water (I use a glass casserole pan).  Allow them to soak for 30-60 minutes.  This helps to prevent the sticks from burning and falling apart while on the grill.
-Cut vegetables into 1-2 inch cubes.  Keep in mind that they will shrink some when cooking.
-Place the meat and veggies on the kabob sticks.  You can either do all-meat and all-veggie sticks or mix the meat and veggies on the same stick.  In these pictures we did all-meat/all-veggie sticks but sometimes we mix them up, it doesn’t really matter which way you do it.  Make sure that you leave a little bit of space between each item (meat chunk or veggie) so that it can cook evenly.  When putting the veggies on the kabob stick, try to make sure the stick is in the center of the veggie so it doesn’t fall off while cooking.
IMG_0646 IMG_0647My kids love getting involved in this step and like putting the veggies on the sticks.

IMG_0633 Beef Kabobs

IMG_0621IMG_0658

-Put the grill on medium to medium high heat.  Place kabobs on grill and cook 5-6 minutes per side.  Use tongs to carefully flip kabobs over to cook other side. Processed with Rookie-Your kabobs should look like this when they are done. They are so delicious and the perfect meal to make when entertaining guests!  You can serve with a side salad, sweet potato fries, or roasted red potatoes.  Whenever we make these we always cook them in bulk, because the leftovers are almost as good as when they are hot off the grill.

I hope you will try this recipe and let me know what you think!  This is a great recipe to grill on the weekend and use as food prep for lunches during the week.

Enjoy this secret family recipe of ours (that’s not so secret anymore)!

-Natalie

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