Monday, June 23, 2014

Peppersteak Kabobs

Good evening! 

How is your summer going?  Summer grillin', and chillin', I hope!  It has been so humid, so stormy and so hot here!  I say that as if it is any different from any other Midwestern summer!  The humidity will sometimes just about take your breath away. 

The night I made these babies, I wanted them done on the grill.  Hard to do in like, 60 mile an hour winds and ping pong ball sized hail, ya know?  I did these in the oven, but as per usual, please feel free to do them on your grill, where they were intended to be!

These kabobs are so easy.  I have made them for so long, and just thought maybe they were to easy and run of the mill to share but you know what, sharing is caring, right?  Can a "to easy" recipe really be all that bad?  There is only one thing about this recipe.  It insists on being made ahead for maximum flavor.  They are just always a crowd please, always a success and so easy.  If you ever have any leftover, chop the peppers and onions, slice the beef, and toss in a wok with a little soy sauce, cornstarch and beef stock, and serve as a stir fry over rice! 

Heeeeeeere we go!  This will yield about 10 skewers.  Or, it does for me anyway!

2 lbs beef cut into cubes.  Use steak or roast beast, whatever is better for you
3 large bell peppers
1 large onion
1/2 cup soy sauce (I use low sodium)
1/4 cup olive oil
1/2 tsp black pepper
2 tsp minced or crushed garlic
2 tsp onion powder
10 skewers (if wooden, soak in water as long as possible to avoid burning)

In a large Ziploc bag, add in soy sauce, pepper, garlic, oil, and onion powder.  Squish vigorously to combine ingredients.  Add in beef cubes and seal it up.  Smoosh to coat all meat with the soy sauce mixture.  Set in a bowl or on a plate and let sit at LEAST 6 hours, overnight, or 2 days is even better!  Before skewering chop onion into large chunks and separate layers and cut bell peppers  into about 1 inch chunks.  The only left is to skewer!  Skewer on kids, in whichever order or fashion you prefer.  If done in the oven bake at 425, 10 minutes, then flip and do another 10.    On the grill, use your judgment, I would say about 15 minutes on one side and 5 on the other!

Skewer on dudes!

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