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As Sitelle and I live a few hundred kilometres apart, it’s always a treat when we get together for dinner.  We had the pleasure of dining together last week, and I knew I wanted to cook something easy and fun involving the grill, as I was cooking for a small crowd (my parents and her fiancé joined in on the party!)   We started with her tasty kuri squash soup and ended with my favourite dessert of all-time, raspberry glacee pie. All in all it was a lovely escape from the hectic life of a medical clerk!

Shish kabobs are one of my favourites – and with all the gorgeous fresh produce (ripe cherry tomatoes! perfect yellow zucchinis! fresh red onions!) at the farmer’s market in Ottawa, I couldn’t help but be inspired. Who doesn’t love meat cooked by fire (not to mention veggies cooked by fire)??

I love the hint of rosemary in the marinade as it keeps the meat tasting fresh. Whenever I make these kabobs, I usually try to use a high-end cut of meat.  The marinade will tenderize the beef regardless, but as the recipe calls for little beef, it’s always special to splurge on the high-end nicely marbled cuts.  Feel free to mix up the type of veggies – the combination below is the classic choice in my family.

If you are feeding vegetarians too, it’s easy to simply leave off the meat on a skewer or two.  I usually have leftover veggies after threading all the skewers balanced with beef and veggies anyways.  With these extra veggies, I cook them on a separate skewer or simply in a large basket for the BBQ.  Charred vegetables make for great leftovers!

Classic Beef Shish Kabobs

The kabobs got eaten before I was able to snap a post-grilling pic, but here they are assembled and ready for the grill

Classic Beef Shish Kabobs

Serves ~6

Ingredients

For the marinade

3/4 cup olive oil

3/4 cup red wine vinegar

1 clove garlic, pressed

2 tsp. granulated sugar

1 tbsp. finely chopped fresh rosemary

1/2 tsp. freshly ground pepper

1 lb top sirloin steak, trim the fat and cut into 1-inch cubes

For the kabobs

2 red onions, cut into large wedges

24 cremini mushrooms, stems trimmed

2 zucchinis cut into large rounds

24 cherry tomatoes

2 peppers, cut into large 1-inch chunks

2 tbsp olive oil

Freshly ground pepper and salt, to taste

6-12 metal skewers (or if using bamboo, soak in water for half an hour)

Directions

To make the marinade: In a bowl, stir together the olive oil, vinegar, garlic, sugar, rosemary, and pepper.  Place the beef cubes in a large sealable plastic bag and pour in the marinate. Seal the bag and marinade at room temperature for at least 1 hour or preferably overnight in the fridge.

About half an hour before you want to start grilling, combine the vegetables with the oil and seasonings.  Toss gently to combine. Place the beef in a bowl and discard the marinade.  Thread the beef and vegetables on the skewers, dividing them evenly, until the skewers are filled.  Start and end with a vegetable on your skewer as often the grill isn’t as hot near the edges.

Prepare a hot fire in a grill – either over hot coals or high propane. Place the skewers on the grill directly over the heat.  Cook for 3-4 minutes, then turn the skewers with tongs. Continue cooking for 3-4 minutes more for medium-rare or longer for well-done.  The veggies should be cooked but firm and nicely charred, while the meat should give easily when pressed.

To serve, slide the beef and veggies off the skewers onto a platter and enjoy.

Bon appetit!

– Catherine

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