This Teriyaki steak kabobs recipe calls for a delicious marinade and then very little time on the grill. It's a simple dinner you can...
The warm weather is here and that means pool time, grilling and eating foods on a stick. I don’t know why, but food always tastes better that way. From popsicles, to corn dogs, to pesto tortellini skewers, food on a stick just spells summer.
Kabobs have always been a staple of my summer barbecues. Since they’re so easy to make, they are also on my weeknight dinner menu. Most of the time, I marinate the meat and veggies in advance. I set them up on some skewers and they are ready to cook whenever we want them.
If we are not home until 7 p.m., dinner can still be on the table by 7:30. I just turn on my gas grill and the kabobs are cooked in minutes. They pair well with a hearty Mediterranean quinoa salad that can be made in advance or just a simple tossed salad if preferred. Dinner can be that easy!
For these steak kabobs, I like to use a more tender cut of meat so the marinating and prep time is minimal. Save your London Broil for when you have plenty of time to marinate and tenderize it. I used sirloin steak, but if you want to splurge, filet mignon is a great choice.
I marinated the beef for only two hours, but you could marinate it in the morning and then skewer everything right before cooking in the evening. I love to marinate the veggies also because they will cook quicker and have lots of flavor.
While I like to create my own marinades, I don’t always have the time. So I keep various brands of marinades in my pantry. Teriyaki is a favorite of my family. It is mild enough for my picky son’s palate but flavorful enough for the rest of us.
To have the best cooking experience with kabobs, here are some tips:
- Make sure the meat and vegetables are cut into even cubes. One to two inch pieces work best.
- Use metal or thick wooden skewers. These hold up much better than flimsy ones.
- If you are not marinating veggies, they can be parboiled and will cook quick on the grill. Marinating also tends to make the veggies cook quicker.
- Marinate food in the refrigerator to avoid bacteria.
- Do not reuse marinades.
- Keep a close eye on the kabobs so they do not burn. You don’t want to walk away while they are cooking.
This summer, I plan on making kabobs often. The leftovers are great for lunch in a wrap or a salad. I tend to cook extras because leftovers are always a good thing is my family. What are your favorite kabobs to make?
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