I don’t recall eating kabobs much as a kid, but I’m sure I would have loved the idea of ramming a stick through my food. I’m guessing that my sister and I would have balked at the vegetables–I didn’t like onions, she didn’t like mushrooms. But kabobs seem the perfect way to satisfy each kid’s individual taste–here’s yours without onions, but lots of bell pepper; here’s yours without any mushrooms. Stop complaining. Go eat.
I’ve made this a dozen times or more and it’s pretty easy. It probably takes a little longer than 30 minutes in total if you make the marinade, but you could definitely cut down the time to close to 30 minutes by buying pre-cut steak chunks and a pre-made marinade. Dinner was on the table 25 minutes after I got home from golf–mostly a function of how long it took the rice to cook.
- 4 TBSP Soy Sauce
- 2 TBSP Honey (I eyeball the soy and honey mix, I don’t think too much of either will hurt the flavor)
- 2 Garlic cloves, minced
- Lime juice
- Crushed red pepper
- 1″ piece of ginger, minced
- 1 lb sirloin, cut into big chunks, maybe 2″
- Throw everything but the steak into a bowl and mix. The honey sticks a little, so a little stirring will get everything blended.
- Toss in the steak, coat.
- Cover, refrigerate, anywhere from no time to 24 hours (last night’s sat for 30 hours or so).
- Green & red bell pepper
- Red onion
- White rice
- Soy sauce
- I suppose you’re “supposed” to soak wooden skewers for 30 minutes. I don’t usually–if they burn a little, it’ll be alright.
- Get the rice going. It usually takes a little longer than the kabobs, so get that started.
- Cut vegetables into 2″ pieces.
- Stab vegetables and steak chunks with sharpened wooden sticks. I probably have 8″ worth of food on a stick.
- Grill until the steak’s as done as you like.
- Serve over rice. Flavor with soy as necessary.
Yields 8 skewers, 3-4 servings.