Monday, September 29, 2014

Steak Kabobs --#10DaysofTailgate

Yes, today is the 10th day of #10DaysofTailgate, but the party is not over until tomorrow so this is not your last day of recipes!!  Lucky for you, when Camilla  decided to host this event we started on the 20th and went through to the 30th which actually gives you 11 days worth of terrific recipes from all of our talented bloggers or at least from me because I may have done it wrong LOL.

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.

Gather your ingredients for the Marinade and place in a gallon plastic bag that can be sealed.

Cut your Steak into chunks.  
Add to the Marinade and refrigerate for a few hours.

Place Steak and Vegetables alternately on the Skewers.

Grill over Med heat to desired temperature.
Med Rare is 130*.

Remove from skewers and serve.

Steak Kabobs

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*).

Print Recipe

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

Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures     
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles               
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy         
Vegetarian Pumpkin Chili by The Pajama Chef                      


  1. Those sound fantastic!! I can't wait to put the FireWire skewers to use again and will have to give this recipe a try soon. :)

    1. They seemed to be gentler on the food as well. A lot of times my veggies split using regular skewers.

  2. What a great way to use Gourmet Garden! We would have used them for our potato skewers, if we had received the herbs in time. I guess we have to make them again. Oh darn!

  3. We are big kabob fans and this combo looks like a real winner. I love those skewers too!


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