If you put pretty much anything on a stick that infinitely increases its awesome, yes? And even if the answer is no, summer time = grilling time, so putting food on a stick and that stick onto the grill can’t be a recipe for total disaster…
I’m not always creative in the kitchen. There. I said it. I work in events and client relations so I talk to people and facilitate and make decisions all day. All that is just code for I’m fricking tired when I get home. But some chopped veggies, chopped meats, a nice marinade, these things while simple and fast also make me feel like I’ve succeeded as an adult. (I have made dinner, like an adult, gone to the bank, like an adult, success!)
Ginger Soy Beef Kabobs:
–1 lb. beef stew meat (this will already be chopped into the perfect sized pieces)
–ginger soy marinade
–1 onion, cut in half and then quartered
–1 bell pepper, top and seeds removed, cut in half and quartered
–other veggies if you have ’em (zucchini is awesome cubed and grilled but we didn’t have any this day)
–6 skewers
Ginger Soy Marinade:
–1/4 cup of low-sodium soy sauce
–1/4 cup olive oil
–1 tsp brown sugar
–garlic cloves, finely minced
–1 tsp ground ginger powder
–1 tsp red chili flakes
Add all the marinade contents to a large zippered plastic bag. Zip up and slosh around to combine. Open the bag and add the beef bits. Again, zip up and slosh around to combine. I like to leave the beef marinating in the bag while I chop up the veggies.
Take the skewers and alternate beef and veggie pieces until both the meat/veggies and skewers are all used up. Add to a pre-heated grill and grill over medium-low, turning as needed to cook evenly to desired doneness and prevent charring. Normally when grilling you want to add sauce toward the end because it caramelizes quickly, but marinated meats can sweeten the flavor throughout so long as you watch your grill carefully and avoid any hot spots. I also like to brush the kabobs with extra marinade toward the end of their grilling time.
Remove from the heat and serve!
Dammit Jim, I’m not a doctor…
Time: 30 minutes
Serves: 6 skewers
Calories: 258 per skewer
