The weekend came and went so fast! As always. Saturday night I had friends over for a bonfire and to throw something delicious on the grill. We decided to go with kabobs, which turned out to be a really great choice!
I loved the variation, and that you can really make all different combinations of flavors and vegetables.
I went with chicken and beef. Sirloin beef tips turned out to be the perfect beef choice. I had the butcher cube some for me into medium sized pieces, and I sliced chicken breast myself.
For the chicken breast I seasoned it really heavily and marinated it in lemon juice. And for the beef, I seasoned it heavily as well, and used red wine, balsamic vinegar, and Worcestershire sauce!
I let them marinate in freezer bags for about 12 hours. There isn't really a rule on how long something has to marinate but honestly, the longer the better.
Before everyone came over I started assembling the kabobs. I used around 4 pieces of meat per kabob, and would alternate meat with a variety of veggies. For veggies I chose bell peppers, onions, mushrooms, and zucchini.
Once they were assembled we threw them on the grill.
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| Sizzle sizzle. |
I flipped them just enough times to get them nice and blackened on the outside. They turned out so good!
Tip: If you like your veggies more cooked and caramelized, I would maybe saute them on low heat for a few minutes before assembling the kabobs. They were a little too under-cooked for my liking, but I did not want to overcook the meat.
I also made a chocolate pie for dessert that I can't wait to share! Standby, it is coming soon.
Hope you all had a great weekend! Thankfully, we are already halfway to another one!
XO
Full Recipe
For the beef:
1 lb sirloin beef tips
1/4 cup Worcestershire
1/2 cup red wine
1/4 cup balsamic vinegar
1 tbs minced garlic
1 tbs black pepper
1 tbs coarse salt
Mix all ingredients into a freezer bag and marinate for 12 hours.
For the chicken:
1 lb chicken breast, cubed
1 tbsp black pepper
1 tbs garlic powder
1/2 tablespoon coarse salt
Juice from 1 1/12 lemon
Mix all ingredients into a freezer bag and marinate for 12 hours.
For vegetables, I used white onion, red and green bell peppers, and halved mushrooms.
Preheat grill on medium-high heat. Assemble kabobs on skewers, alternating between sliced vegetables and marinated meat meat. Use 3-4 slices of meat per kabob. Place kabobs onto the hot grill, turning every 4 minutes. Grill 8-10 minutes, until desired texture of meat. is reached.
I served mine with grilled zucchini and oven roasted potatoes!
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