National BBQ Month + Grill = Kabobs!
Every year when the weather warms up, the grilling tongs come out and the people rejoice. Fresh meats, everything from chicken to ribs, get strewn across heated grate after heated grate.
My background in grilling goes back to my early days when I would watch carefully as my dad used the grill to prepare tasty masterpieces. Whenever the sun was out in full effect, you could bet that our family would gather outside to enjoy a meal made the old-fashioned way: over flames.
Since those early days, the tongs have been passed from father to son and I now preside over our grilling kingdom as ‘Lord of the Flame’ (self titled).
While not every meal turned out well, my family ate through the over-cooked, the under-cooked and the creative failures. Through trial and error I have perfected the craft and now have the family waiting in anticipation for my grilled items to hit their plates every time they hear the grill turn on.
According to the Hearth, Patio and Barbecue Association, May is officially National BBQ Month, one of the tastiest months of the entire year. In the spirit of the season, I offer one of my successes: beef kabobs that are sure to satisfy the entire family all while keeping everyone healthy. Use this cookout recipe to celebrate the season while keeping your health in mind!
Lord of the Flame’s Beef Kabobs
- Skewers, soaked in water
- 1 lb. of your favorite cut of steak, cut into 1 ” cubes
- Montreal Steak Seasoning
- 2 tbsp Hot Sauce (or red pepper flake) – optional
- 1 can sliced pineapple, save the juice
- 1 large red onion
- 1 green bell pepper
- 3 large limes
Combine seasoning, hot sauce, and half of the canned pineapple juice in a large mixing bowl. Add the cubed steak pieces in the bowl and cover. Refrigerate, allowing the meat to marinate for 4-6 hours. (I prepare my meat in the morning and let it marinate all day while I am at work)
Chop the onion, pepper, and pineapple into 1” pieces. Using tongs, remove the cubed beef from the bowl and place on the skewers, alternating with a sequence of 1 piece of beef, 1 piece of onion, 1 piece of pepper, and 1 piece of pineapple
Once your grill is heated to 350-400 degrees, place the kabobs on the grill. Turn the kabobs to a new side every 2 minutes until the meat is no longer pink and your vegetables are tender. After each turn, lightly squeeze a lime over the kabobs. For four turns, I use the juice from about 3 medium sized limes.
Remove kabobs from the grill and allow them to rest for 5 minutes (it locks the juices into the meat)
I would love to hear how the recipe turned out for you and your family. Leave me a comment!