The Recipe: Chunks of tender beef kabobs cooked on the grill where an almost-sweet glaze forms on the surface of the meat, we call it "meat bark" and it's irresistible! On the side, serve Grilled Zucchini Kabobs and Grilled New-Potato Kabobs. The timing is perfect: the zucchini go on first, then the par-boiled new potatoes and finally the beef kabobs. In twenty minutes, they all come off at the same time, perfectly cooked!
Great party food but easy enough for a weeknight supper too.
Here you go, one of my very favorite meals for the grill! Just prep everything in the morning, chances are good you can make the whole meal from pantry ingredients. Then start putting the food onto a hot grill about 20 minutes before serving. Yes, it really is “that easy”.
GRILLED ZUCCHINI KABOBS Slice zucchini and yellow squash cross-wise into about 5/8-inch thick rounds, thick enough so the skewer will go through without cracking the round. Brush both sides with olive oil, sprinkle with salt and pepper. Put on the grill about 10 minutes before the Easy Beef Kabobs, turn once.
GRILLED NEW-POTATO KABOBS Par-cook small red potatoes in well-salted water until nearly done. Drain and when cool enough to handle, run skewers through the potatoes. Put on the grill about 5 minutes before the Easy Beef Kabobs.
EASY BEEF KABOBS
Time to table: 6 – 24 hours
Four main-dish servings, easily multiplied
MARINADE – per pound of meat
- 4 tablespoons (68g) ketchup
- 2 tablespoons water
- 1 tablespoon sugar (don't skip)
- 1 tablespoon hoisin sauce (or steak sauce, BBQ sauce or something similar)
- 1 tablespoon vinegar (any kind, white, red wine, balsamic, etc.)
- 1 tablespoon Worcestershire
- 1/2 teaspoon Liquid Smoke, optional
- 1/2 teaspoon kosher salt
- 1 pound beef sirloin or another tender cut
MARINADE Mix all ingredients in a large, flat container.
MEAT Cut meat into similar-size pieces, cutting along muscle lines, removing fat, dropping pieces into marinade when cut. Stir to coat, make sure all pieces are submerged in the marinade. Cover and refrigerate for <<< at least six hours >>> (no less, trust me on this!) and up to 24 hours.
SKEWERS Slip meat onto skewers, don’t jam them up, leave breathing space in between, this helps the meat cook evenly.
TO GRILL Cook kabobs on a medium-hot grill for about 10 minutes, turning once, until still slightly pink in center or to desired doneness.
SERVE hot from the grill or at room temperature.
TWO TRICKS FOR PERFECT KABOBS
I just love cooking tips that are easy to remember and easy to perform! These are two of the very easiest ways to cook perfect kabobs.
Top Photo – Leave space between the meat pieces. Note too how the pieces are quite close in size.
Bottom Photo – Grill different kinds of vegetables separately, cooking each one until done. For zucchini, cut the zucchini into rounds of equal thickness, then run the skewers through the sides.
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