We continue our June grilling series with these juicy and delicious steak kabobs. No red-blooded man, gay, straight, or questioning can deny the summery goodness of meat on a stick.
Now, we could bore you with joke after tasteless joke about meat and sticks, but we
are better than that can’t think of any really good ones we haven’t already used. So, we are just going to let this recipe speak for herself.
While steak is a universal palate pleaser, it can also be somewhat intimidating to prepare correctly. There’s nothing worse than wasting an expensive cut of meat… Like when you accidentally pass out on a Vegas gigolo. Between the marinade used here and our fool-proof “kabob” cooking method, you really can’t f%*# this up. Unlike that time you blacked out during those 30-minutes you pre-paid for with “Willie Honkermuffin” on the 23rd floor room at Planet Hollywood.
Most. Expensive. Nap. EVER.
for the skewers:
- 1-1½ pounds beef loin, cut into 1½” cubes
- 1 green bell pepper, sliced into 1″ squares
- 1/2 red onion, cut into 1″ wedges
- 10-12 small white mushrooms, whole
- 12-15 cherry tomatoes
for the marinade:
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- juice of one lime
- 2 garlic cloves, minced
- 1/2 tablespoon smoked sea salt
- 1/2 tablespoon black pepper
special equipment needed:
- metal or wooden skewers (soak wooden ones in water for at least 30 minutes before using)
- OR, we used firewire skewers, which are awesome
Preheat a grill to medium high heat, around 400 degrees. Begin assembling kabobs by threading the meat and vegetables, alternating as you’d like. Place in a shallow dish, such as a 13×9, and pour marinade over kabobs. Place in refrigerator, turning every 20 minutes or so. Marinate at lease for an hour, and up to two hours.
Place on grill, and cook for about 5 minutes per side (for medium doneness). Remove from skewers and enjoy!