I know, easy. Kabobs are something anyone can make. This is true. But I wanna take a hot minute to talk about how versatile kabobs can be. After such long winters, we need to spend every minute we can outdoors when nice in Minnesota. And right now, it is about as perfect as it gets. It’s been warm. Sunny. We’ve had a slight breeze. A thunderstorm here and there. Grass is green. Trees are budding. Birds are carrying a pretty good tune, while they build their nests and watch their eggs closely. And most of all—NO MOSQUITOS. Yet. They are a coming.
We grill a lot this time of year. Before it gets too hot; before it gets too cold. Right now, we are in that perfect middle. We grill hotdogs, brats, chicken, burgers, steaks, veggies and fruit. Before we start cycling through that list for the 2nd or 3rd time, I mix it up with Kabobs. Actually, I think tonight it was my husband’s idea. I couldn’t decide; chicken, steak, or shrimp. All are delicious! I thought about doing a Hawaiian style. Then I thought surf and turf. You can virtually kabob any flavor combination you like. I want to try a curry chicken kabob soon. However tonight I went with Steak and Potatoes. Add in mushrooms, onions, cherry tomatoes, and pineapple. Boom. Yummy Yummy in your tummy!
I made an easy marinade with Coca Cola, Garlic Woodfire seasoning and Red Robin salt.
They hubby grabbed some Angus Top Sirloin steaks on his way home from work. I cubed and tossed those into my Tupperware meat tenderizer with whole mushrooms. I have noticed if I cut the mushrooms, they don’t stay on the skewers very well. While those were absorbing that woodsy marinade, I soaked my skewers and semi-precooked my potatoes.
I used a sheet pan to soak wood skewers. I thought I had metal ones, but maybe that was just wishful thinking. If using wood, you MUST soak. For the potatoes I cut into bite size pieces, threw into a bowl with water and microwaved 6-7 minutes.
Once those were partially cooked, I assembled my skewers and tossed them on the grill, low and slow. I rotated every couple minutes. They took 10-15 minutes. When the potatoes were cooked until soft, I increased the heat to get a nice char.
These were so stinking good! I served with a side of left over asparagus pasta salad. Yes, I have more asparagus to use up. I love it! Can never have too much of that green goodness.
Dinner cooked on the patio. Dinner served on the patio. Just the way I like it.
In other news, we are doing another Chopped Challenge tomorrow night. It was the Plate Licker’s idea. He brought me Cactus to make. He said “you can do that thing you do, with the ingredients”. I replied “Chopped Challenge?” Yes. That is what he meant. He’s not much of Food Network dude, so he gets a pass on the terminology. Cactus is ingredient #1. My hubby piped in with Mango and Walleye for the other basket ingredients. This ought to be interesting. Stay tuned!
