It is lunch time and I am grilling my dinner already. My husband works late so I pack his dinner from what I make the day before. He generally eats out for lunch with his business partner or clients but working late requires dinner. I don’t want him having to eat at 9 or 10 o’clock at night so I pack his dinner. And today with the rain expected this evening I am making a simple Shish Kabob.
I picked up a 4-pound roast when I went shopping just for this. I would normally use venison, but I am down to just a little left and don’t want to use it on my kabobs. When you use a roast try to get one with good marbling but not too much fat. Otherwise, use a good marbled steak. Without the fat it is going to be tough even when you use a marinade.
I don’t like marinades if it overpowers the food. There are so many marinade recipes on Pinterest and the internet. But I stick to what I know and love so that the flavor of the meat takes center stage. For my ‘marinade’ I use a cup of beef bone marrow broth (or you can use canned beef stock but add rosemary and thyme to it). To that I add 2 tablespoons of chopped garlic, 1 tablespoon of Tony Chachere’s, 1 tablespoon Worcestershire sauce and 2 tablespoons fresh cracked pepper. I cut the roast into squares and place in a vacuum seal container with the marinade. Once sealed I marinade overnight or at least 6 hours.
I prefer to use wooden skewers when cooking red meat. Metal skewers tend to heat up and cook the interior of the meat too much. I like our meat medium rare so to avoid overcooking I use the wooden skewers and soak them for at least an hour before using.
Today I am using large chopped onions, bell peppers and mushrooms with my shish kabobs. I don’t season the vegetables. The marinade and meat along with the smoky grill will add the right flavors to the vegetables without clashing with the meat.
I skewer the meat and vegetables alternating them allowing the meat to be separated to cook evenly. After heating the grill to 450 degrees, cook the skewers turning them after 3 to 5 minutes allowing the meat to sear without overcooking. And there you go, beef shish kabobs! Later I will serve it with rice and squash for my dinner. I made more than enough, and I will show you what I do with the leftovers. I won’t let good meat go to waste.