Crazy Chris’ Cabobs

There is nothing more fun and tasty then making Kabobs.  It’s one of my top grill items and the first installment in Recipe D’jour

Estimated time needed: 35 minutes
Estimated total Cost: $12
Feeds 4 people with white rice.

Kabobs precooking

Ingredient List:

1lb of cubed Beef

1 cup of Worcestershire Sauce (try saying that 8 times fast)

1 cup of Balsamic Vinegar

¼ cup of cold water

¼ cup of Dry Sherry

1 tablespoon of Salt

1 tablespoon of Pepper

½ tablespoon of Thyme

1 Green Pepper

½ a Sweet Onion

1 yellow squash

4 large white mushrooms

3 tomatoes

10 Skewers, either metal or Bamboo (if you choose bamboo make sure to soak for 20 minutes in water prior to skewing)

Step 1. Making the Marinade

Combine the Worcestershire sauce, balsamic vinegar, cold water, sherry, salt, pepper and thyme in a medium mixing bowl.  Stir accordingly.  Add the cubed beef chunks making sure all pieces are submerged in marinade.  Cover bowl and put into the refrigerator for 12-24 hours.  The longer your meat sits in the marinade the better it will soak up the flavor.

Step 2.  Preparing the Kabobs

Cut up the green pepper, yellow squash, sweet onion, white mushrooms and tomatoes into pieces large enough to fit on your skewers, remember skewed items will shrink, bigger is better in this case.  Arranged the now marinated meat and vegetables to your personal liking.  I try not to duplicate and two ingredients in a row.

Step 3. Cooking the Kabobs

I either BBQ them or Bake my kabobs in the oven.  If your going to BBQ your kabobs warm up your grill and then grill for around 12-15 minutes making sure to turn your skewers constantly

If you choose to bake your kabobs preheat the oven to 425F for around 20-25 minutes.  No matter which method you decide on the key is to not over cook the beef, there is nothing worse then dried out leathery meat.  I serve mine with about a cup and half worth of steamed white rice.

Well there you have it Boun Appetite!