I think I speak for all of us when I say that we are very grateful to Camilla for all of her hard work. She arranged for us to have some amazing sponsors who provided us (the bloggers) with awesome products and you (the readers) with the chance to win some excellent prize packages. You can learn all about our sponsors and the prize packages by going to this post.
Today, in my recipe for Beef Kabobs, I am showcasing a couple of the products that I received from our generous sponsors. I am going to be working with Fire Wire Flexible Skewers and using Gourmet Garden Herbs and Spices for seasoning my steak and my Themopop to make sure the meat is cooked to the perfect temperature.
I like to make Kabobs because they cook quickly and they look elegant. I often cook my veggies on the same skewers as my meat. Today I am sticking with Mushrooms and Onions as the veggies included because in this household we usually serve sauteed Onions and Mushrooms with our Steak.
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1/8 c. Olive Oil
2 t. Gourmet Garden Chunky Garlic or 2 cloves garlic, minced
1 t. Gourmet Garden Italian herbs or 2 t.dried Italian Seasoning
1 t. Gourmet Garden Parsley or chopped Fresh Parsley or dried Parsley or no parsley
Salt and Pepper to taste
Sirloin Steak (about 1/4 lb per person) cut into 1 1/2"- 2" chunks
Whole Large Mushrooms
1 Large Sweet Onion, cut into Chunks
Combine all ingredients up to the steak in a gallon sized sealable plastic bag and smoosh to mix. Add the steak and release the air from the bag so all the steak is covered in marinade. Refrigerate for a few hours or even overnight if you prefer.
Place the Marinaded Steak, alternating with Mushrooms and Onion, on a skewer. I used Fire Wire Flexible Skewers for this recipe but any skewers will work.
Grill over med high heat to your desired temperature. I prefer my steak med rare (130*).
Here's what the rest of the crew brought to the table...
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla
Chile con Queso by Sew You Think You Can Cook