Kebabs Your UnclePosted: June 20, 2012
It’s the first day of summer, friends! And in a completely shocking turn of events, it’s actually hot in Boston today. It might even break a record. So get out of your hot kitchen and fire up the grill instead. Maybe toss on a few kebabs, which are such an easy way to enjoy your favorite meat. Just cube it, marinate it, skewer it and grill it. This simple marinade brings out the meatiness of the sirloin, and makes the meat juicy and tender. While a meal made entirely of meat is (mostly) okay, I also made some vegetable kebabs to balance things out. The baby reds were my favorite – they got crispy on the outside and soft on the inside.
– 1 lb of boneless top sirloin, cut into ¾ inch cubes
– ¼ cup of red wine vinegar
– ¼ cup of Worcestershire sauce
– 1 teaspoon of minced garlic
– 1 teaspoon of Montreal Steak Seasoning
– 1/3 cup of olive oil
– Lemon juice
Potato, Pepper & Onion Kebabs
– 12 baby red potatoes
– 2 green bell peppers, cut into 1 inch pieces
– 1 large white onion, cut into 1 inch pieces
– Montreal Steak Seasoning
– Olive oil
For the steak kebabs, mix the red wine vinegar, Worcestershire sauce, minced garlic, steak seasoning, olive oil and lemon juice in a blender. Place the sirloin pieces in a plastic zipper bag or a container with a lid and cover with the marinade. Chill in the refrigerator for 2 to 4 hours. When ready to grill, put the sirloin pieces on skewers about ½ inch apart.
For the veggie kebabs, start by softening the potatoes. Place them in a shallow bowl, cover with plastic wrap and microwave for 3 to 5 minutes, or until they’re fork tender. To assemble, place a potato, a chunk of onion and then a piece of green pepper and continue until your skewers are full. Drizzle the kebabs with a generous amount of olive oil and season to taste with steak seasoning.
Heat your grill to medium-high. Grill the veggie kebabs for 25 to 30 minutes, or until the potatoes are soft and the onions and peppers are slightly charred. Grill the steak kebabs about 12 minutes for medium, or until desired temperature. Rotate the skewers while grilling to ensure even cooking. Take the steak kebabs off the heat and wrap in foil for a few minutes to allow the meat to rest. Then eat.