Who doesn’t love a good kebab from the grill in the summer?  We are huge grillers.  As soon as it’s relatively warm outside, we use the grill for most of our dinner.  And eating outside in the summer is another favorite.  Dave whipped up this vegetable and beef kebab recipe last night and it was a huge hit with everyone!  And on top of being delicious, kebabs are super easy and fast to make.  We served them with a side of sticky white rice (because we have boys who never seem to be full anymore…)

Asian Inspired Vegetable and Beef Kebabs

For the sauce:

2 Cups soy saue

4 tbls brown sugar

2 tbls rice vinegar

1 tbls garlic powder

1 tbls grated ginger

1 tlbs oyster sauce

 

What goes on the kebab (really as much or as little as you’d like – if you’re going to make more than about a dozen kebabs you might want to double the sauce recipe)

sirloin steak

green pepper

red pepper

yellow pepper

red onion

potato

mushrooms

zucchini

 

Additional supplies:

kebab skewers

sesame seeds for garnish

green onions for garnish

 

Procedure:

Go heat up your grill.  Get it nice and toasty.

Mix up the sauce by pouring all the ingredients in a bowl and whisk or in a container with a lid that you can close and shake up real good.  Let it sit while you prepare the kebabs.

Cut up the vegetables and beef into roughly 1 inch by 1 inch “squares.”  Basically you want them big enough to hold their shape on the grill but not so big that you can’t easily eat them in one bite.

We do skewers one of two ways.

1.  If we’re having people over and we want them to be pretty, we’ll put multiple kinds of vegetables and meats in pretty patterns on the skewers.  This tends toward less even cooking for some of the things, but if you make sure to cut veggies with longer cooking times (like the potatoes) really thin, you should be just fine.  Then each person can choose the kebab that looks most appealing to them.  I hate onions, so I always make my skewer without.  You could also let your guests make their own skewers if you’re using this method.
2. If it’s just us or our real good pals who don’t care about how their food looks, we’ll make “like” item skewers.  So all the peppers go on one skewer, all the meat on another, all the potatoes on another, et cetera.  That way you can ensure more even and thorough cooking.  Then we take everything off the skewers and mound it all on a huge platter, cover it with sauce, and give everyone a fork.  And a side o’ rice.

 

 

 

 

 

 

 

 

Cook the skewers on the grill for roughly 10 minutes.  This will vary largely depending on how your grill cooks, how hot it gets, how you like your meat done, how crunchy or not you like your veggies…you get it.  Just keep an eye on your skewers, rotating them for even cooking with a heavy duty hot pad/glove or tongs.

When they’re finished, remove them to a sheet pan.  Brush the sauce over each and let it sink in.  If you need to, you can turn your grill to really low and put the kebabs back in to keep them warm until everyone is ready to eat.  Otherwise, move them to plates for individual consumption or slide the contents onto a big flatter for family style sharing.

Shake some sesame seeds over the top and sprinkle on some thinly sliced green onions.  You can serve additional sauce on the side for dipping.  Fingers, forks, or chop sticks are all equally acceptable utensil options.  Enjoy!