3.31.2010

Herb and Balsamic Steak Kebabs


Eating food on a stick is fun. No Thank You Boy will eat twice as much food if I serve it on a skewer. I have made Thai Chicken Tenderloin Satay no less than 5 times this month for my clients and family. And that does not include the numerous Beef Kebabs with Roasted Red Pepper Dipping Sauce and a new client favorite of Herb and Balsamic Steak Kebabs I have prepared this month.

I am officially declaring March the Month of the Kebab.

After mixing up the marinade, add the cubed sirloin steak so it can soak up the herb, balsamic, and Dijon mustard flavors. Thread the beef onto bamboo skewersalong with some peppers and red onion wedges followed by a quick roasting in a hot oven or on the grill is all that is needed for a great dinner. Add a brown rice pilaf with sauteed leeks and peas and you will be eating a delicious dinner with a minimum of fuss.

Dinners for a Year and Beyond. Helping families get back to the dinner table one recipe at a time.



Herb and Balsamic Steak Kebabs
serves 4, 2 kebabs per person

2 large garlic cloves, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
juice of 1/2 lemon
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon each dried oregano, basil, and thyme
1 1/2 pounds sirloin steak, cubed
1 red pepper, cut in 1-inch pieces
1 green pepper, cut in 1-inch pieces
1 red onion, cut in 1-inch pieces
8 bamboo skewers

Preheat oven to 450 degrees.

In a small bowl, combine the garlic, balsamic vinegar, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, soy sauce, oregano, basil, and thyme. Place the steak in a large resealable bag and add all but 2 - 3 tablespoons of the marinade. Set reserved marinade aside. Let the steak marinate in the refrigerator for 2 - 6 hours.

Thread meat alternately with the peppers and onion on the skewers. Baste the kebabs with the reserved marinade. Place on a broiler pan and roast in oven for about 4 - 5 minutes per side. During the last couple minutes of cooking, turn the oven to broil to slightly char the kebabs.

Remove from oven and let sit covered for 5 minutes before serving.

Note - alternately, the kebabs can be grilled on an outdoor grill for 4 - 5 minutes per side.

17 comments:

Peter M said...

These shish kebabs look fabulous and they sound delish!

Winona said...

Looks fabulous!!! I'm adding it to my family menu! thanks.

kat said...

Oh yes, we Minnesotans love our meat on a stick...

EAT! said...

kat - i need to plan a trip to the minnesota state fair to try all of the "on-the-stick" fare they offer.

biz319 said...

Yum - those looks so good! I may make them on Saturday - love it!

Kathleen said...

These kabobs look wonderful! My 20 year old loves to eat anything on a stick still. LOL!!!!

Martha said...

Those look perfect for my steak-loving Monday client. Thank you once again for the inspiration!

teresa said...

i love this! it looks delicious!

Kristen said...

I'm all for a month of the kebab! Those look fantastic.

EAT! said...

kathleen - I am way over 20 years old and I still love food on a stick!!

Housewife Bliss said...

these look yummy, infact have looked around your blog and find that I am rather hungry. Thanks for stopping by today.

Patti Anastasia said...

Amy, I used this marinade on steaks. I was too lazy to cut up the steak and veggies to make kabobs. It was delicious! Kabobs next time...

Joanne said...

I was just saying today how everything tastes better when you eat it with your hands...and I'm pretty sure that is true for food on sticks as well! These look great.

Robin Sue said...

Such great ingredients in this recipe. Sounds so good!

Julie said...

Well this makes me sorry I missed kebab month! I'll have to try to make up for it some way, yum!

EAT! said...

julie - you can always practice for Kebab Month 2011!

joey said...

Kebabs are me :) ... one of the first meals served when first married eons ago. Fun and easy, perfect for warm weather. Count me in for this!