I know that grilling has historically been the boys’ domain, but some of the best grillers I know are girls. My crew of girl grillers (including myself) don’t obsess about charcoal vs. gas grills. We also don’t fuzz about temperature—if there is a fire, we can cook over it. My secret for great grilling is putting it on the grill, shutting the lid and walking away and coming back and turning in five minute intervals. With my usual grill settings, nothing will burn in five minutes.
This week I am contributing my recipe for steak kebabs. The secret isn’t what’s on the skewer, but how the meat is spiced. And don’t be afraid to throw something on the grill. Enjoy!
- 3-4 lbs. Top Sirloin, cubed
- 3-4 sweet bell peppers, any color
- 2 large onions
- 10-20 mushrooms, sliced vertically
- ¼ c Worcestershire sauce
- 1 T Soy sauce
- 1 T Extra virgin olive oil
- 1 T Cajun seasoning
- 1 T Patti's seasoning (get it here)
- 1 T Mrs. Dash
- Salt & Pepper to taste
- 15-20 Wooden skewers (soaked overnight in water and a tablespoon of EVOO to prevent sticking)
- Season meat with Cajun seasoning, Patty's seasoning, Mrs. Dash, Salt and Pepper.
- Wisk together Worcestershire sauce, soy sauce and 1 Tablespoon of EVOO. After meat is seasoned, pour liquid marinade over the meat and let sit covered overnight in the refrigerator or as little as 2 hours.
- Wash and dice the bell peppers, mushroom and onions.
- Load the skewers with meat, pepper, mushrooms and onions until all ingredients are gone.
- Place the kebabs on a preheated grill (gas or charcoal, your choice). I like to cook kebabs at a medium heat. Watch the veggies closely as they cook faster than the meat. Inch cubes of steak will cook in about 10 minutes, depending on how well done you like your steak. I recommend turning them after 5 minutes. I like my veggies to cook enough to be crisp but not soggy.