Grilled Beef Skewers

Cruising through my recipes looking for some fun dinner ideas while the kids are home over the winter break and stumbled on this yummy one for grilled steak skewers. The secret is in the marinade. Mmmm.

Fun fact, anything served on a stick is “fun” food - even when it’s far more delicious and nutritious than a corn dog!

(Although, I’m no snob, I do love me a corn dog every now and then!)

My hubby firmly believes grilling is a 12 month activity, and I have to agree that the eatin’ is good for any reason and any season, though you could just as easily put these threaded beauties under the oven broiler.

If you’re looking for something the kids will love, try this!

Enjoy!

Marinade Ingredients:

• 1 cup soy sauce

• 1 cup water

• ½ cup olive oil

• ⅓ cup red wine vinegar

• ¼ cup Worcestershire sauce

• 1 tablespoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• 2 tablespoons brown sugar or honey

  Optional:

• ½ teaspoon liquid smoke (optional, for an enhanced smoky flavor)

• Pinch of cayenne pepper or hot pepper sauce (optional)

Marinade Instructions:

1. Combine all ingredients in a jar or a medium bowl.

2. Whisk or shake vigorously until the ingredients are well mixed and the oil and water are somewhat emulsified.

3. If you make ahead, store the unused marinade in an airtight container in the refrigerator for up to a week. 

Beef Skewer Ingredients:

• 2 lbs sirloin steak (thick cut), cut into 1-1.5” inch pieces, marinated

• 3 bell peppers (1 red, 1 green, 1 yellow) cut into same sized pieces

• 1 large red onion cut into chunks the same size as steak and peppers

• Olive oil

• Salt & Pepper

• Garlic powder

• 10 wooden skewer sticks soaked in water for at least 30 minutes

Beef Skewer Instructions:

1. Place steak cubes into a gallon size zip bag with marinade. Press out any trapped air and seal bag. Massage marinade into cubes for about a minute, then place bag in refridgerator.

2. Marinate for at least 30 minutes, but for maximum flavor penetration, aim for 2 to 6 hours in the refrigerator. Avoid marinating for much longer, as the acid can change the texture of the meat.

3. Preheat your grill over medium-high heat to about 425 degrees.

4. With veggies in large bowl, drizzle with oil and lightly toss to coat, then sprinkle with salt, pepper and garlic powder.

5. Assemble skewers: Layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab.

6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm over a bed of rice or pasta.

I 'Eight' It All! Chili

Today is my older brother, Matthew’s birthday.

If he were still with us, he’d be turning 60 years old today. Instead, he’ll forever be a young, goofy but brilliant, 26 year old engineer, unafflicted with the arthritis, declining eye sight, and other maladies of age I’m beginning to experience.

I’m posting this recipe in honor of him, because of his love of chili and cornbread, both of which he could put down in extraordinary quantities (6’5” after all…)

And after consumption, I swear he could have provided enough natural gas to fuel a third world country! With 8 cans of beans, I’m sure this is one recipe he would both find fulfilling and get immense devilish glee from!

Make it with ground beef or turkey, or leave the meat out all-together and have a delicious, yet still quite musical, vegan meal.

Ingredients:

• 2 cans White Beans (drained)

• 2 cans Chili Beans (seasoned pintos, not drained)

• 2 cans Pinto Beans (unseasoned, drained)

• 2 cans Kidney Beans (drained)

• 2 tablespoons of cooking oil - your choice

• 1 Red Bell Pepper, diced

• 1 large Yellow Onion, diced

• 2 cans Ro*Tel Diced Tomatoes

• 2 cans Diced Tomatoes (w/green pepper & onion)

• 2 cans Diced Tomatoes

• 2 pkgs dry Chili Seasoning (to taste)

• 1-2 cups of Water

• 3-4 tablespoons granulated Sugar

• 1 ½ pounds of Ground beef or Turkey, browned and fat drained

• Salt & Pepper (to taste)

• Red Pepper Flakes (to taste)

Directions:

1. Sauté pepper and onion in large stock pot until onions are tender and translucent.

2. Add ground meat to pepper/onion and cook until brown.

3. Open Everything! That’s the most difficult part of this recipe (all that thumb exercise!)

4. Add everything on the ingredient list to the large stock pot.

5. Stir together, cook at a simmer for 2-4 hours, just enough to let all the flavors combine; stirring occasionally.

6. If desired, top with shredded cheddar cheese, sour cream & green onion.

7. Serve with a nice chunk of cornbread with butter and honey!

• This also a very good crockpot recipe, but you’ll want to cut the recipe in half to make everything fit!

Happy Birthday Matt! Thanks for taking care of my boys up there in heaven. I’m sure you’re eating chili, watching Blazing Saddles, and laughing your heads off together!