There’s one more month of summer left, so we are soaking up as much as we can! This includes grilling almost every night. From chicken to beef to vegetables, we’ve got them on the grill. One of our favorite ways to grill is to skewer a few pieces of food and throw them on the grill. Kabobs are a perfect way to enjoy grilling with the variety and flexibility that everyone loves, because you can put almost anything on a skewer. Throw some beef in a marinade, and you have a kick of flavor to accompany a juicy “mini-steak.” Follow this recipe to a T, or use it as a template to create your own amazing kabob dinner!
Beef and Onion Kabobs
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme
1/2 cup olive oil
1/2 teaspoon sea salt
1 1/2 pounds of petite sirloin steak or another comparable cut of beef
4-6 servings, 390 Calories, 16.9g fat, 4.2 carbohydrates, 51.9g protein
1. In a gallon bag, combine everything except the beef and the onion, seal the bag, and give it a good shake.
2. Cut the meat into cubes large enough to skewer. Our cubes were about 3/4 of an inch.
3. Add the steak to the marinade, and let sit for at least an hour.
4. Chop the onion into large pieces.
5. Put the beef and onions on skewers, alternating.
6. Preheat a grill to medium high heat.
7. Grill the kabobs to the “doneness” you prefer (although you would be a fool to take it past medium).
8. Remove the food from the skewers with tongs and an oven-mitt.
What’s your favorite thing to cook on a kabob?