May 12, 2011
Finally I think grilling season is here! Add in putting food on a skewer and you have an action packed meal where the energy level for everyone goes up. Everyone loves eating food on a stick! Isn’t that why county fairs now have deep-fried everything on a stick? I love making kabobs as home, but I often forget to soak my skewers and they end up burning on the ends. I had heard about these new wire skewers that are flexible and you can thread everything on them and put them in the bag for marinating. The good news is that they fit in a big and you don’t have a bunch of sticks trying to poke out of the bag. We tried them this weekend and they worked great! In the dishwasher they went after dinner for easy clean up. Just think of all the things that you could string on this and marinate and grill for dinner!
I love cookbooks that give you ideas to prepare the meals ahead of time and put them in the freezer. Wanting to spend less time inside during the summer months I instantly zeroed in the recipes that are focused around the grill. The other recipe that I thought looked great was Tropical Chicken Ribbons. This cookbook also gives you the proportions if you want to make 3x, 6x or 9x the original recipe. What a great time (and math) saver!
The Ruling: We all liked it. This marinade is going in my recipe box for summer recipes. Easy to make and gave some great flavor. We forgot to put the vegetables on the skewers and just had the meat and it tasted great. I had the leftover meat cold as lunch and it still had great flavor.
Shish-Ka-Bobs, page 150
- 1 1/2 pounds boneless sirloin
- 1/2 cup ketchup
- 1 tsp. salt
- 2 Tablespoons A-1 steak sauce
- 2 Tablespoons granulated sugar
- 2 Tablespoons cider vinegar
- 2 Tablespoons Worcestershire sauce
- 1/4 cup oil
- 2 Tablespoons oil
Cooking Day Instructions: Cut sirloin into cubes and place in freezer bags. Boil marinade ingredients until sugar dissolves. Pour cooled marinade over meat. Seal securely. Freeze, using freezer bag method.
Serving Day Instructions: Thaw meat completely. Place meat on skewers with onions, mushrooms, green and red peppers, pineapple, and cherry tomatoes. Grill to desired meat temperature.
Hints: Shish-Ka-Bobs can also be cooked under the broiler. Watch closely and rotate skewers to cook meat and vegetable evenly. When using wooden skewers, soak them in water for 10-15 minutes before skewing meat and vegetables. This will keep the wood from burning.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page here.
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