All the kabobs I’ve ever had have been yummy but pretty standard. You know, chicken, pineapple, peppers & onions. Right now I feel like there are so many great fancy vegetables that are more readily available to us than in the past. Vegetables like brussel sprouts, kale, shitaki mushrooms and red pearl onions aren’t what you normally think for kabobs. They are so delicious when done right so don’t be scared… Pair these amazing veggies with a juicy steak and the flavor from the grill really makes this a delicious dinner idea. Its also as easy as it gets to make. Enjoy!
Recipe: (Yields 4-5 Kabobs)
2 lbs sirloin steak cut into 24 cubes
12 brussel sprouts cut in half
12 kale leaves
12 shitake mushrooms
12 pearl red onions peeled (white are fine if the red aren’t available)
Alternate spearing meat and veggies on a metal or soaked wood skewer. Be sure to spear two cubes of meat at a time so that the meat doesn’t dry out on the grill since the veggies need more time to cook. When spearing the kale, fold it over a few times and then skewer through the middle. Drizzle with olive oil and season with salt & pepper. Grill on medium high heat until veggies are done and meat is still juicy. Serve and enjoy!