Grilled Beef and Vegetable Skewers for Marley and Me

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Grilling by its very nature was meant for the outdoors. It’s at its very best when the sky is blue, the sun is shining and the weather is sweet…conditions reggae man Bob Marley sang so wonderfully about.

Kabobs are one of my favorite things to both cook and eat! Just looking at skewered meat and vegetables off the grill has a way of making the mouth water and I certainly don’t mind preparing something that looks so damn delicious!

When making these Beef and Vegetable Skewers I followed Bob Marley’s advice...take it easy, slow things down, with a cold drink, and enjoy the experience with some easy summer sounds such as Mr. Marley’s music playing in the background. A stress-free approach worth reminding ourselves to do more often when it comes to cooking.

Hip Cooking Tip:
One trick to cooking kabobs is not overcrowding the skewers. Give the meat and vegetables some space on the skewer to allow the heat to surround them so they cook evenly.

Song Pairing:
Sun is Shining by Bob Marley was my choice to create a relaxed outdoor cooking experience and I encourage you to select the songs that get you in the summer mood. Once you're in the zone, sit back with your drink in hand while the kabobs sizzle on the grill! Ah...that's nice...don't you think?

Grilled Beef and Vegetable Skewers
Marinated grilled beef and vegetable kabobs

Instruments
¼ cup Worcestershire sauce
1 tbsp tomato paste
2 tsp canola oil
2 cloves garlic, minced
½ tsp dried oregano leaves
½ tsp dried rosemary
¼ tsp freshly ground black pepper
1 lb (454 g) sirloin steak, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks

Lyrics

To make marinade, in a small bowl, whisk together Worcestershire sauce, tomato paste, oil, garlic, oregano, rosemary and pepper.

Place beef in a large resealable plastic bag. Add marinade. Seal bag and turn several times until beef is coated with marinade. Marinate in the refrigerator for at least 1 hour.

Alternately thread the marinated beef, red peppers, green peppers, zucchini and onions onto metal skewers or wooden skewers that have been soaked in water.

Preheat grill to high setting. Grill for 10 to 15 minutes, turning and brushing occasionally with leftover marinade, until beef is cooked to desired degree of doneness. Remove skewers from grill and cover loosely with foil. Let rest for 5 minutes before serving.

Volume: Makes 4 servings

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Brent Garell (@kitchenroadie)
brent@cookapalooza.com