Recently, I went to dinner at some friends house and the man of the house grilled a marinated tri-tip roast. It was about the best thing I have had in ages. Since then, I have been looking at marinades, trying to see what I could come up with to simulate that other one. Instead of experimenting on full sized roasts, however, I have used much smaller pieces of meat.
A wonderful marinated steak kebab recipe that uses ginger ale
1. Info for Grilled Steak Kabobs
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Grilled Steak Kabobs
- 3 steaks ( I used petite sirloin…because that’s what I had)
- 2 peppers, any color
- 1 onion
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- 1 Tbsp garlic powder
- 2 Tbsp chervil (it’s a parsley cousin, use parsley if that’s what you have)
- 1 tsp white pepper (it’s milder than black; use ½ if you use black)
- Cut the meat into chunks.
- Combine marinade ingredients pour over meat in a glass container.
- Let marinate in the fridge for a few hours (although, if you use mostly frozen meat, like I did, you can afford to let it marinate on the counter for the last 45 minutes).
- While the meat is marinating, soak your wooden skewers in water.
- Cut the peppers into 16 square, each.
- Cut the onion into 8 wedges (halve it, quarter it, eighth it).
- Arrange the peppers, onion and meat on the skewers in any artistic manner you choose.
- Alternate colors or veggies or whatever.
- Carry them out to your preheated grill (I use a gas one, so I have absolutely no instructions for a charcoal one)
- Cook on low for about 15 minutes for medium and 20 minutes for well done meat.
- Test by pressing down on the meat….if the juice is clear, it’s done….usually. I imagine a grill pro could give you better instructions.
- I grill, like I cook. I often wing it.