shish kabobs
it’s mid february and i’m ready for grilling season. here in wa, we’ve only really had one week of true winter, and the rest could just be called late fall/early spring. it. is. awesome. our grill is in the garage for “winter”, but i am ready to bust out the patio furniture and get our porch ready for summer.
think she’ll try to steal anything from the grill?
also, i’m really excited for awesome sunlight to come pouring in through the kitchen skylights. it will be awesome for blog pics. this getting dark early business is for the birds. c’mon summer nights! 🙂
source: food network – the source also has great ideas for shrimp and chicken!
- 1 lb. sirloin steak, cut into 1″ cubes
- bell peppers
- onions
- zucchini
- other veggies not pictured (mushrooms, baby potatoes (boiled until cooked through) and corn on the cob
marinade:
- 1 tbsp dijon mustard (or regular mustard)
- 1 tbsp dried rosemary
- 4 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp balsamic vinegar
- 1/4 c evoo
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- whisk together all of the marinade ingredients in a large bowl.
- place steak in the bowl and toss until evenly coated. cover and marinate in refrigerator for at least two hours.
- cut veggies into bite-sized pieces. i made additional marinade and set it aside for the vegetables. use this to baste the vegetables when grilling them.
- assemble skewers. i keep veggies and meat separate, but do whatever works for you.
- grill for 10-15 minutes, turning 1/4 rotation every 2-3 minutes until meat is cooked throughout.
enjoy!