Summer season is here and nothing represents summer better than family gatherings and firing up the grill. Shish Kabob skewers are a great option for this as they are easy to prepare, they can be modified to please the pickiest of eaters, and they cook fast. They can be served with potatoes and a nice refreshing summer salad.
We usually prepare Chimichurri sauce ahead of time and use it as the meat is grilling and as the sauce once the food is served. It adds a fantastic flavor!
Shish Kabob Variations:
MEAT: You can use bite-size pieces of beef, chicken or shrimp. We recommend good quality ribeye steak with some marbling in it for beef. You can also add pieces of bacon for more flavor.
VEGGIES: Peppers, onions, mushrooms, cherry tomatoes, zucchini, eggplant or anything else you like.
2 ribeye steaks, cut into bite-size pieces
1 red bell pepper, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
1 medium size onion, cut into 1-inch squares
½ cup olive oil
salt & pepper to taste
1 cup chimichurri sauce
Step 1: Cut steak in bite-size pieces, season with salt, pepper and olive oil and let it sit in the refrigerator for approximately 30 minutes.
Step 2: Cut the vegetables and season them with salt, pepper and olive oil.
Step 3: Assemble the skewers and preheat the grill while assembling the skewers.
Step 4: Grill for about 3 minutes on each side, and while grilling brush the chimichurri sauce over the kabobs.
Step 5: Once they are cooked let them sit for about 5 minutes before serving. Serve the rest of the chimichurri sauce as the topping.
Step 6: Bon Appétit!
Goes Well With…