Main Dishes | Steak Kabobs

Kabobs Are Fun Food, Get Creative With Them!

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Kabobs can be mixed and matched with a variety of various
meats and vegetables such as beef and onions, mushrooms,
green peppers, and cherry tomatoes marinated with as
simple as Italian salad dressing ("The Pier" in Harbor Springs, Michigan).
Also creative flavor combinations like scallops and chicken
cubes with zucchini, pineapple and yellow bell peppers
marinated with raspberry vinaigrette. Get creative and ENJOY!

Steak and Veggie Kabobs

½ cup dry white wine
1 clove garlic, crushed
½ tsp salt
½ c vegetable oil or olive oil
1 tsp Worcestershire sauce
2 tbsp chili sauce
1 tbsp vinegar
½ tsp dried whole oregano
½ tsp dried whole thyme
2 lbs boneless sirloin steak cut into 1 ½ inch pieces
½ lb fresh mushroom caps
2 large green peppers, cut into 1 ½ inch pieces
1 pint cherry tomatoes
4 small yellow squash, cut into 1 inch thick pieces

Combine the first 9 ingredients. Add steak; cover and marinate at least 2 hours in the refrigerator, turning steak occasionally. Remove meat from marinade, reserving marinade. Alternate steak and veggies on skewers. Grill over medium coals 10-15 minutes or until desired degree of doneness, basting with marinade. Serves 5.

Steak and Veggie Kabobs are always a hit!

≈ Chef Brian ≈

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This recipe works best with a mild flavored fish like Grouper. Some recipes can over power the subtle fishes like tilapia, scamp, flounder and mahi-mahi. I will share a Cajun style grilled fish recipe in the near future that will tame the most pungent of fishes like Red Snapper or Salmon. Try this one and ENJOY!

Grouper Saõr

4 oz virgin olive oil
6 large onions, sliced
1 pinch salt, to taste
1 pinch black pepper, to taste
4 oz golden seedless raisins
-soaked &,Drained
12 oz red wine vinegar
4 oz balsamic vinegar
24 oz grouper fillets, cut in 6-oz
- portions
salt and pepper, to taste
1/2 cup +/- virgin olive oil, to sauté
-the fish
2 oz pine nuts, toasted (garnish)
1 T fresh chives, chopped
-(garnish)
2 oz additional virgin olive oil
- (garnish)

STEP ONE:
Soak golden raisins in water until plump, then drain.

STEP TWO:
Heat sauté pan on high heat, until very hot. Add 4 ounces oil, heat until smoking. Toss in onions, stirring quickly so they don't burn. Season with salt and pepper, and cook 5 to 10 minutes until lightly caramelized. Add raisins and vinegars and cook on low heat until all vinegar is absorbed into the onions. Set aside, keep warm.

STEP THREE:
Season Grouper with salt, pepper, and oil. Grill each side 2 to 3 minutes over high heat until done. Place bed of onions on serving platter, top with fish, and garnish with pine nuts, chives, and additional olive oil.

This Grouper dish will impress the best of them!

Hey, Get Creative And Use Grouper On A Kabob!

≈ Chef Brian ≈

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