What is it with America’s obsession for eating food on a stick. Whatever the reason is, we all are guilty of enjoying these types of treats. Not just corn dogs or ice pops either. Look at the latest fad of cake pops. Come on, really. What is the big deal anyway?
My take is that it can make an ordinary meal seem extraordinary. So when my friend decided to come for a visit I wanted to make something for us to eat for lunch that would be memorable. In comes the kebab. Beautiful, smoky, meaty, hearty, beefy kebabs. I can still smell them now. There is nothing I want more in the world then for my friend to enjoy her lunch with me.
I wanted to have a special table setting just for my friend. My inspiration came from two placemats – one was yellow and the other turquoise.
Let me tell you that it was an absolutely wonderful afternoon. There is nothing better than sitting around a table, with great food, but it’s even better when you are with a friend. We chatted for quite a while, enjoyed our food on a stick and then took Kona for a walk.
Grilled Beef Kebabs
Makes 4 Kebabs
7 PP for two Kebabs
- 1/8 cup olive oil
- 1/8 cup soy sauce
- 1 Tablespoon red wine vinegar
- 1/8 cup honey
- 2 cloves garlic, minced
- black pepper to taste
- 8 oz. New York Strip steak, cut into 8 cubes
- 1/2 red pepper
- 1/2 Yellow pepper
- 1-2 zucchini
- 4 or 8 bamboo or wooden skewers
Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I’ve kept the meat marinating for a couple of days, still great.)
Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
Cut the vegetables into chunks roughly the width of the beef pieces.
Thread the meat and vegetables onto double bamboo skewers. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Brush the kebabs with some of the remaining marinade.
Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.
Afterwards we had strawberries dipped in Greek yogurt and then dipped in brown sugar.
Thank you Ms Sandra for a wonderful afternoon.!