Beef Kabobs

4 servings

I love eating food on skewers- especially beef and peppers that have been marinaded with lots of ginger and garlic and grilled to a charred on the outside- pink on the inside perfection. I like to serve this with basmati rice or with little new potatoes that have been par boiled and then skewered rubbed with olive oil and grilled along side the beef kabobs. It’s always a challenge to have a well balanced skewer- sometimes the meat runs out before the veggies or vice versa. Not that important in the scheme of things. I just shoot for having one well balanced skewer per person.

For the skewers:

1 1/2 pounds beef sirloin- cubed- about 2” pieces

2 red bell peppers seeded and cut into about 2” pieces

2 yellow bell peppers seeded and cut into about 2” pieces

1 large onion cut diagonally into wedge shapes

wooden skewers that have been soaked in water for 1 hour or more

or- metal skewers

For the marinade mix together:

1/2 cup low sodium soy sauce

1/2 cup orange juice

1 heaping T minced fresh ginger

1 heaping T minced fresh garlic

1/2 t fresh ground black pepper

3 T olive oil

Put the cubed meat in a zip lock bag with the marinade mixture. Put the bag in a bowl (I don’t trust it not leaking) in the fridge for a minimum of 3 hours or up to 8. Give it a shake and a flip from time to time.

Prepare the coals for direct heat grilling. Remove the meat when you light the coals- this usually takes about 30 minutes for white hot coals. When distributing the coals I try to leave some space without heat for the skewer handle- so it won’t go up in flames.

Assemble the skewers alternating the meat with the veggies and lay them on a platter- when everything is skewered pour the remaining juices over the kabobs.

When the coals are hot place the skewers on the grill- leave a little space in between each. Reserve the marinade. Sear them for about 2 minutes on each side- rotating them so all sides get seared- about 8-10 minutes total cooking time.

While the kabobs are cooking- boil the reserved marinade for a couple minutes until nice and syrupy. Pour over the kabobs when they come off the grill.