As the hubby and I were sitting down to dinner this evening, this was our conversation:
Me: Hold on…Let me save the prettiest ones to photograph later.
The Hubby: What? You are really going to put shish kebabs on your blog?
Me: Sure, why not?
The Hubby. Well they are the easiest thing to make ever! If you put them on the blog, you have to name them “Easiest Weeknight Dinner EVER”!
So here you go…Beef Kebabs: The Easiest Weeknight Dinner Ever.
I might disagree with him, pasta is pretty easy too. And it does take a few minutes to thread the meat and veggies onto the skewers for the kebabs. Overall its pretty darn easy though, and you can also do the prep beforehand.
The Hubby is quite the grill man around here. Just check out his Smoked Beef Brisket or Best BBQ Pulled Pork if you don’t believe me. So I asked him about beef marinades. He told me the basics, that you need liquid (oil, wine, etc), some type of acid (vinegar, lemon juice, etc), salt (often soy sauce), and other spices. He told me you can’t really go wrong, so I decided to just wing it. I used oil, soy sauce, apple cider vinegar, garlic, and ginger. I also added pure maple syrup, just because thought it would be good.
- 1 pound stew beef meat
- 3 bell peppers, colors of your choice
- 1 onion
- 2 cups mushrooms
- any other veggies you want to add
- about 15 skewers
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- a tiny bit of ginger, I probably used about ⅛ teaspoon or less
- ground pepper to taste
- Mix all marinade ingredients in a bowl.
- Mix in stew meat and stir to coat. Cover and let it marinate in the fridge for at least an hour, the longer the better! You can even make it in the morning and let it marinate all day.
- Cut the vegetables into pieces that are about the same size of the stew meat.
- Pierce the vegetables and meat and thread them onto the skewer.
- Brush some of the remaining marinade onto the skewers.
- Grill on high heat for about 10 minutes, turning about half-way through.