Stuff & Nonsense: My First Kabobs


17 April 2012

My First Kabobs

Several years ago, when my parents were moving house, my mother gave me her old set of stainless steel kabob skewers. I didn't really know what to do with them, having never made kabobs, but I was loathe to refuse them as I had fond memories of using them to toast marshmallow/fence with my cousins at many family picnics.

I was the Errol Flynn of marshmallow toasters, I tell you.

Anyway, the skewers sat, unused and unloved, in the back of my kitchen's junk drawer until last week when I decided it was darn well time to skewer something or let them go.

There was a pound of thawed beef chunks in the fridge I'd intended for stew, before the marvelous spring weather we've been having persuaded me that stew was the last thing I wanted to eat. Why not, I thought, skewer and broil 'em?

Beef Skewers, Marinated

I marinated the beef for two days (it was supposed to only be overnight, but ...) in McCormick Grill Mates® 25% Less Sodium Montreal Steak Marinade prepared with vegetable oil, water, and zinfandel vinegar. Sunday afternoon, I threaded the meat onto two metal skewers, lay them on a broiler pan, poured some of the remaining marinade over each skewer, and let them sit for about 20 minutes on the kitchen side.

Beef Skewers, Broiled

Then I heated the broiler and broiled the kabobs about four inches from the element for about 4 minutes on each side.

Beef Skewer Over Rice w/ Pigeon Peas

I served the kabobs on a bed of Southern Living's "Basmati Rice and Pigeon Peas" and it made for a rather nice Sunday dinner. The kabobs were tender and peppery with a good hit of garlic and the lemony basmati rice paired well with them.

Beef Skewer Over Rice w/ Pigeon Peas

Overall, I'm feeling pretty pleased with myself and expect we'll be eating a lot of meat-onna-stick this summer!

2 comments :

  1. Oh Honey,those babies would be all over on my grill! (That's my solution for questionable/untender cuts of meat -- marinate the heck out of it & skewer with onions, peppers, zucchini, mushrooms, eggplant, pineapple... STOP ME NOW!)
    Your pilaf looks delicious. I'll have to get that recipe & try some!

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  2. Thanks! They were my first kabobs and I was so worried about over-cooking the meat that I didn't use any veg as that just seemed like two many things to worry about. Next time, there will be mushrooms and peppers and onions and ...

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