Kebabs are one of my favorite ways to eat steak, especially using the tenderized round steak or rib steaks we get from the beef we have processed.
Rib steaks arenâ€™t my preferred cut but are perfect for kebabs. Kebabs made with rib steak meatÂ come out tender.
I love to make shish kebabs year-round for several reasons. Theyâ€™re easy to prepare, donâ€™t make a big mess in my kitchen that require lots of pots and pans and clean up, theyâ€™re a great way to use up vegetables that need to be eaten soon, they make a convenient meal and leftovers, are easy to eat, and usually please everyone. It wasnâ€™t until I found a tantalizing shish kebab marinade recipe in one of my favorite cookbooks, Come â€˜n Git It 2, which is a compilation of recipes from professional rodeo families, that I got into making kebabs.
Once I mix up the marinade I put it in a jar I can shake and pour from because I like to use the marinade forÂ more than oneÂ recipe.
I don’t use all of the marinade because once meat has been marinated, the marinade has to be discarded.Â Â
I generally use wedged onions, green peppers, mushrooms if I have them, zucchini slices, and especially potatoes to appease my diehard meat-and-potatoes husband. After I scrub the potatoes I leave the skins on and dice them up for skewering.
I leave the skins on because Iâ€™m too lazy to peel them but also because the skins are good for you.
I cube the steak into bite size pieces and mix with the vegetables and marinade.
The recipe says to let everything stand for a few hours before cooking but I have yet to think that far ahead so I either poke the steak with a fork but usually not at all, and mix everything up real good.
This time the only onions I had were green onions so I sliced and chopped them up and added them to the marinade, which worked great and I may do it again in the future.
Since the grill my husband and I have had since we got married died, we havenâ€™t taken the time to go shopping for a new one and Iâ€™ve found that my broiler does just as good of a job. I especially like not having to go back and forth outside to check on the kebabs. I broil the kebabs and peek every five minutes or so to make sure they arenâ€™t burning (a very important key when broiling anything) and turn them overÂ occasionally to broil evenly.
* Note * You would be looking at a close up of my kebabs all broiled up brown and juicy looking right now but the aroma and bites I took of steakÂ distracted me and I didn’t follow through and take a picture before my family and I ate them all. BUT, if you read on, you can see what a succulent steak broiled with the rest of the marinade looks like once it comes out of the oven.
I think this recipe gives steak excellent flavor but Iâ€™ve adjusted it slightly and only use Â¼ cup of vegetable oil versus the 1 Â½ cups the original recipe calls for. This recipe was contributed by Annette Brimley, wife of John Brimley PRCA team roper.
Shish Kebab marinade
Â¼ c vegetable oil
Â¾ c soy sauce
Â½ c lemon juice
Â¼ c Worcestershire sauce
2 Tbs dry mustard
2 Â½ tsp salt
1 Â½ tsp parsley flakes
1 tsp pepper
2 minced garlic cloves
2 chopped green onionsâ€”my addition
Pour over cubed beef, mushrooms, green peppers, onions, potatoes, zucchini, what ever suits your fancy. I add a salad, toasted bread or whatever I have on hand or leftover.
I broiled the rest of the steaks (I had thawed out two packages) for dinner using the other half of unused marinadeÂ the next night and they were just as yummy.
I then made a third meal for lunch by slicing the leftover steaks across the grain, and piled them on a bun and topped with mushrooms and shredded mozzorella cheese; broiled the open-faced sandwiches until the cheese bubbled and the bun was toasted.
Getting back to kebabs, theyÂ are an excellent way to enjoy a savory beef dinner and I love how easy it is to prepare and clean up. I think youâ€™ll agree.