Beef Kabobs

 
Kabob-3.jpg

The Ingredients

  • 2 Pounds Beef (Steak or Roast)

  • 8 Ounces Cherry Tomatoes

  • 1 Red Onion

  • 2 Poblano Peppers

  • 8 Ounces Button Mushrooms

Serves: 4 to 6

The Marinade

  • 3/4 Cup Soy Sauce

  • 1/2 Cup Red Wine Vinegar

  • 1/4 Lemon Juice

  • 1/4 Cup White Sugar

  • 4 Cloves Garlic

  • 2 Teaspoons Kosher Salt

  • 2 Tablespoon Fresh Ground Black Pepper

  • 1/2 Cup Olive Oil

Preparing The Meal

Begin by combining all of the marinade ingredients together in a large ziploc bag. Then, cut the beef into 2 inch chunks. By cutting the meat into larger pieces, you can avoid overcooking. Next, prepare remaining kabob ingredients, chopping them into 1 inch pieces. Place all of the meat and veggies inside the ziploc bag. Mix to combine all of the ingredients together, and refrigerate for 4 to 12 hours. Make sure to flip the bag a few times throughout the marinade process.

After the meat has finished marinating, you can prepare the skewers. You will need about 10 skewers for all of your ingredients. If you are using wooden skewers, soak them in water for 30 minutes before grilling. Remove the meat and veggies from the bag and squeeze the excess liquid off. Then, slide everything onto the skewers. You can alternate meat and veggies, or do individual skewers for the different items.

Once your skewers are ready, you can preheat your grill on high heat. The key to properly cooking the kabobs is to make sure the grill is very hot. When the grill is ready, place each skewer on the grill, and cook for 5 to 6 minutes, turning frequently so all sides get contact with the heat. When the kabobs are finished cooking, remove from the grill and serve immediately.

 
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