Kabobs are cubed pieces of marinated beef or chicken that are skewered with vegetables. They are fun and great way to stretch a piece of meat. Ideally you would grill these but pan frying them will render you a beautiful result as well. You can skewer the beef with any vegetable you like. The most common ones are red onion and bell peppers. Other good veggies would include mushrooms, zucchini, tomatoes and boiled baby potatoes.
A good technique for these is to cut the beef when it is still a little frozen. That will make things easier for you. This is an old family recipe and it is amazing. We make these with beef or chicken. We do not marinate the meat but, instead, baste it with a spicy tomato sauce. Here is what you need for these:
8 skewers – if you are using bamboo ones make sure to soak them for at least 30 minutes
1 pound Flank steak or London broil, trimmed and cubed into 1-inch cubes
2 tomatoes – seeded and cubed
1 large red bell pepper, cubed into large pieces
1 large red onion, cubed into large pieces
Crushed dried oregano
Salt & Pepper
FOR THE BASTING SAUCE:
1 large tomato
1 green chili pepper – seeded
3 mint leaves
1 tsp. olive oil
Place all of the ingredients in a blender. Taste for salt and adjust as necessary.
Use the sauce for basting the skewers. Any left-over sauce can be served with the finished meal as a salsa.
FOR THE SKEWERS:
Place the cubed beef in a bowl and season with salt, pepper and crushed oregano.
String the meat, alternating with a tomato cube, onion cube and pepper cube on your skewers. Start with and finish with meat cubes.
If using a grill – heat the grill and reduce to medium heat. Clean the grids and oil with olive oil. Place the skewers on the grill. Brush the skewers generously with the tomato sauce. Cook for 3 to 4 minutes, until meat has a brown crust. Flip and baste the other side. Cook for another 3 to 4 minutes. Repeat this process one more time.
If using a griddle or skillet – heat the pan until hot. Brush it with some olive oil. Place the skewers on the pan and brush generously with the tomato sauce. Cook for 3 to 4 minutes, until meat has a brown crust. Flip and baste the other side. Cook for another 3 to 4 minutes. Repeat this process one more time.