I just can’t imagine a finer day. The clearest bluest sky canvases above as a bright happy sun moves about; the temperature’s just perfect, started out cool enough for a long sleeve shirt and by mid afternoon, it was short pants and bare-footing weather. Thank goodness for us here in the states where we have an extra hour of day light to enjoy the evening.
Perfect weather for grilling, even during the week and doing so is a snap especially when you’re cooking Ka-bobs. Now I’ve talked about skewer recipes before for chicken, pork, beef, shrimp even a fish one and a fajita pinwheel steak one too, but not my favorite Ka-Bobin’ la Parilling I like to grill from time to time. So, while I was mixing and chopping this time I took a few pictures to share.
Beef & Vegetable Ka-Bobs
or ‘Ka-Bobin’ la Parilling’ for folks in the know
|use your favorite veggies|
1 1/2 to 2 pounds top sirloin steak
1 medium onion, cut into squares
1 medium bell pepper, cut into squares
4 servings of cubed vegetables such as squash, mushrooms, tomatoes, parboiled potatoes, peppers, okra, whatever you like
for the marinade:
2 tablespoons red wine vinegar
2 tablespoons soy sauce
juice of 1 large lime
1 tablespoon brown sugar
2 garlic cloves, minced
1 teaspoon crushed oregano
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon course ground black pepper
|marinate to tenderize|
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil plus extra
Cut steak across the grain into thin strips.
In a medium bowl, whisk together the wine vinegar with the next 9 ingredients. Toss the beef strips in the mixture coating well, cover and refrigerate for at least 4 hours.
Remove beef and thread on skewers weaving alternating with onions and bell peppers.
Whisk the olive oil into the marinade to use during grilling, put aside.
Place vegetables on skewers and brush with olive oil.
for the seasoning:
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
Mix in a small bowl or shaker to use while grilling.
Get your grill going for direct cooking over medium high heat. Brush the grates with oil.
Place the vegetable skewers on first, brush with the marinade and cook for about 5 minutes. Turn and cook the other side. Place to a cooler side of the grill if possible or remove when done.
Add steak skewers, sprinkle with half the seasoning and cook for 4 minutes or until brown on the bottom. Turn and add seasoning while cooking to medium to medium-well, about another 4 minutes.
Remove to platter and serve with bread of choice, a salad and rice, corn or bean dish if desired.