Grilled Beef & Vegetable Ka-Bobs

Blue skies, full tummies

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.

Enjoy!

Beef & Vegetable Ka-Bobs
or ‘Ka-Bobin’ la Parilling’ for folks in the know

serves 4

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.

13 thoughts on “Grilled Beef & Vegetable Ka-Bobs

  1. Mother Rimmy

    Lucky you! We had sun, rain and an hour of hail and huge snow flakes yesterday. Fortunately we have a covered grill area, so your kabobs work now matter what the weather is! Love the marinade.Kristi

    Reply
  2. Kristen

    I am sitting here shivering in Arizona as yet another fierce spring storm blows through jealous of your lovely weather. Those kabobs sound wonderful.

    Reply
  3. The Mom Chef

    Just the word grilling makes me sigh with satisfaction. I love the ingredients in this marinade. Yes, thank goodness that we live in the U.S. and so are able to enjoy that extra hour, but for us, thank goodness we live in the south and it's already shorts weather. πŸ™‚

    Reply
  4. MaryMoh

    Mmmm…beautiful kebabs. Wish I can have some. Always hungry looking at your food πŸ˜› Well, I'm sure glad the weather is getting warmer though still very cold here in northern Scotland. I do need the sun badly. Looking forward to cooking outside. Hope you had a great weekend, Drick.

    Reply
  5. My Little Space

    We don't do BBQ often here! So, I might ended up cooking the kebabs in my oven. haha… Yours just tempted me to make some. Yummm…. Hope you're enjoying your weekend, Drick. Have fun!Blessings, Kristy

    Reply
  6. Lyndsey ~The Tiny Skillet~

    Now that's what I call a kabob! Love everything in the marinade! Thanks for stopping by my bento blog. I haven't been keeping up with that one as much as I planned to. Most of my time and cooking is on my tiny skillet blog.

    Reply

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