One of my favorite things about summer is all the flavors that come with it! Those flavors are attached to some of my favorite food, like anything from the grill. And the grill has some of my most favorite sounds and smells attached to it. It is all one delicious circle that keeps me heading out and firing up the grill despite the 100 plus degree heat.
The other thing I love is how healthy grilling can be! It is way healthier to throw a fresh cut of meat or thing of veggies on the grill than just zapping them in the microwave. And instead of frying up fish, try searing it! Still tastes great but with way less calories! I am a big fan of fajitas but also a big fan of using less dishes. So that is why kabobs hold a special place in my heart, because when you think about it… they are kind of like fajitas on a stick.
Kabobs are an awesome choice because of the wide variety of options you can go with. Almost any cooking cuisine can be put on a stick and grilled up to tasty perfection. It is a great way to get fresh veggies into your diet, and a great way to include seasonal veggies as well. Any kind of meat works great on them and so your options are almost endless!
A while back I decided to bust out the ol’ skewers and made up a batch of Skirt Steak-abobs! They were so good that they will be the flavor for this month’s Rustic Recipe.
2 pounds Skirt Steak
2 Green Bell Peppers
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
This recipe will make about eight kabobs. I like to use metal skewers as they are reusable and you don’t have to spend 30 minutes pre-soaking them like you would with wooden skewers.
First wash all the peppers. Then core them. Cut up each pepper into multiple “squares” or pieces. You will want to keep everything about the same size so it cooks evenly. I like to have all of the veggies ready before I start sliding them onto the skewer.
Then cut up the onion into similar sized pieces as the bell peppers.
Season the skirt steak how you would like it and then cut up into pieces. I love skirt steak. The flavor and tenderness of it is amazing. It goes great on the grill, and since it is a thinner cut it doesn’t take that long to cook. This is nice because you won’t burn your veggies waiting for the meat to cook.
Then start loading up each kabob. I like to start and end with veggies. It adds color and if it falls off, I won’t be as upset as if I wasted steak.
Once each kabob is loaded, sprinkle garlic salt over everything and then lightly drizzle the olive oil over it.
Fire up the grill and turn it to about medium-heat. Toss down the kabobs and turn as needed.
Once ready, take them off and let them sit for a few minutes. Those metal skewers get up to high-heat and you don’t want anyone burning their fingers on them.
And there you have it! Skirt Steak-abobs! Enjoy!
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