Grilled Kabobs

Ingredients:

For the Beef:
1 pound of beef sirloin cut into 1” pieces
½ sweet onion cut into 1” pieces
1 cup of cherry tomatoes
1 tablespoon of Dijon mustard
1 tablespoon of finely minced garlic
¼ cup of brown sugar
½ cup of soy sauce
¼ cup of Worcestershire sauce
¼ cup of balsamic vinegar

For the Chicken:
1 pound of beef sirloin cut into 1” pieces
½ sweet onion cut into 1” pieces
1 yellow squash cut into 1” pieces
½ green bell pepper cut into 1” pieces
1 cup of cherry tomatoes
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste
Cindy’s Korean BBQ Glaze/Sauce

For the Salmon:
1 pound of beef sirloin cut into 1” pieces
1 thinly sliced lemon
½ cup softened unsalted butter
juice of ½ lemon
¼ cup of chopped fresh dill
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste

For the Veggie:
1 cup of mushrooms
½ sweet onion cut into 1” pieces
1 yellow squash cut into 1” pieces
½ red bell pepper cut into 1” pieces
1 cup of cherry tomatoes
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste

Preparation:

1. Preheat the grill to high heat.

2. Beef: In a large bowl whisk together the mustard, garlic, brown sugar, soy sauce, Worcestershire sauce and balsamic vinegar until combined and transfer to a 9×13 pan.

3. Alternate beef and vegetables on water soaked skewers and coat in the soy mixture marinade and marinate in the refrigerator for at least 2 hours.

4. Chicken: Alternate the chicken and vegetables on water soaked skewers, coat in olive oil and season with salt and pepper and set aside until all of the other kebabs are ready for grilling.

5. Salmon: Alternate the salmon and lemon slices on water soaked skewers, coat in olive oil and season with salt and pepper and set aside until all of the other kebabs are ready for grilling.

6. In a small bowl whisk together the softened butter, lemon juice, fresh dill, salt and pepper and set aside.

7. Veggies: Alternate all of the vegetables on on water soaked skewers, coat in olive oil and season with salt and pepper and set aside until all of the other kebabs are ready for grilling.

8. To Grill: Place all of the kebabs on a hit grill and cook for 15 to 20 minutes or until there are dark grill marks formed and the proteins are cooked through out. Sauce the chicken with the Cindy’s Korean BBQ Glaze and baste the salmon with the dill butter half way through the cooking process.
9. Serve hot.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe