Whew! This is the last post about the party we held. I’m sure you all are ready to move on with blog entries, so I’ll keep this one quick. There are no recipes, because these kabobs are very simple to put together, and most of the ingredients are from a bottle.
First of all, I always soak my skewers in water for a good hour. You don’t want flare-ups in the wood, and this helps to avoid it.
For the steak, we basically marinated the steak overnight in store-bought marinade (specifically this one) and then cut them into smallish square pieces and skewered them (about 5 pieces per skewer). We then seasoned with salt/pepper and threw them on the grill, flipping after a couple minutes to get a good sear, until the steak is cooked.
Vegetable kabobs are very versatile. You can include/exclude whatever you want. For ours, I used red onion, yellow/red bell peppers, zucchini and mushrooms. After they are skewered, lightly brush on some Italian dressing or just plain olive oil and then grill. This will ensure that they don’t stick to the grill. Just be sure not to drizzle or brush with a heavy hand, because that would cause major flare-ups and you don’t want burnt mushroom, do you? That’s what I thought.
On a side note: I like to keep my meat/vegetable skewers separated, because some vegetables take longer to cook than the steak does (especially if you like them cooked less than well done) and also raw meat on vegetables just grosses me out.