It's summer time!
Fire up the grill!
Our favorite: KABOBS!
Here are a couple of tried and true family favorites!
Steak and Pepper Kabobs
1 1lb lb (500 g)sirloin steak, (about 1 inch thick, cubed)
1 1large green peppersweet red peppers
green onions, cut in chunks
3 3tbsp (45 mL) extra virgin olive oil
1 1tbsptb (15 mL) lemon juice
1 1/2tsp dried rosemary
1 tsp dried thyme
1/2 1/2tsp (2 mL) salt
1/2 1/2tsp fresh ground (2 mL) pepper
In a gallon size ziploc bag, mix together oil, lemon juice, rosemary, thyme, salt and pepper; add beef and shake to coat. Marinate for 1-2 hours.
For kabobs: seed, core and cut red pepper into 1-inch pieces. Alternately thread beef, pepper and onion loosely onto metal or soaked wooden skewers.
Place skewers on grill over medium-high heat; close lid and grill, until beef is browned but still pink inside, about 10 minutes.
Chicken Speedy Kabobs
(this recipe was snagged by my mother-in-law)
1/3 c. olive oil
1/2 c. vinegar
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery salt
1 tsp. basil
1 tsp. garlic salt
1 T. parsley
1 T. rosemary
1 bay leaf
Let chicken marinade for several hours.
Soak bamboo skewers in water and then thread on the chicken.
Grill over medium heat until chicken is cooled through. (about 10 min)
Our Kabob Krew