Sunday nights should be easy. You’re in the process winding down from the weekend high and preparing to step into that maddening day called Monday. Sunday nights require less stress.
Enter kebabs, which—aside from being fun to say—take little effort and make delicious eats.
Traditionally featuring bite-sized pieces of veg, protein and fruit speared on wooden skewers, kebabs require preparation and imagination.
This Sunday I didn’t reinvent the ‘bab as it were. It was a mix of red and yellow bell peppers, white onion leaves, thickly sliced mushrooms and cubes of beef.
Kebabs, makes 15, 12″ skewers
Ingredients (These are guidelines. Use your favorite combo of veg & protein)
1 red pepper, seeded & stem removed & cut into large bite-sized pieces
1 yellow pepper, seeded & stem removed & cut into large bit-sized pieces
2 white onions, peeled & cut into quarters & separated by layers
1/2 pint button or cremini mushrooms, sliced 1/4- to 1/2-inch thick
Roughly 1 pound stew beef, cut into bite-sized pieces (about 1/2-inch in diameter)
2 Tbs. olive oil
2 Tbs. balsamic vinegar
1 Tbs. fresh thyme leaves, chopped
1/2 tsp. kosher salt
1/4 tsp. freshly cracked black pepper
15 wooden skewers, most are sold in lengths of 12″
1. Fill a 13×9 baking pan with some water and submerge the wooden skewers. They need to soak before grilling because otherwise they’ll burn. Prepare a charcoal grill (I usually let others do this as I am a clumsy person with a track record of catching my sleeves on fire).
2. Whisk together oil, vinegar, thyme and salt and pepper in a bowl. Add chopped beef and let the meat marinate for at least 20-30 minutes. While meat is marinating prepare the veggies.
3. Skewer the edibles in any way you like. I find the onions and peppers don’t stick to the grill, but you may want to brush the mushrooms with a tiny bit of oil or marinade to prevent sticking.
4. Grill over hot coals until done. Enjoy. I like to serve these with a rice pilaf or couscous with herbs.