Kathy's Kabobs Recipe
This recipe was submitted by Kathy Sorenson of Dakota Grills, LLC
Prep Time: 20 Minutes
Grilling time: 20
Rest Time: Minutes
Where To Cook: top and bottom grates
|20 Skewer sticks (2-3 per person)||2 lb. steak, pork, or boneless chicken breasts||1 large green bell pepper|
|1 large red pepper||15-20 whole mushrooms, 1" diameter||20-30 cherry tomatoes|
|1 large white onion (or 10-15 baby onions)||other fruits or veggies (try experimenting)||Dakota Grills Country Seasoning™|
|Montreal Steak Seasoning (or other coarse seasoning)||(optional) olive oil or vegetable oil||(optional) 1 jalapeño or other hot pepper|
Wash peppers and cut into approximate 1" squares. If using hot peppers, cut into small rings.
Wash mushrooms and tomatoes. Wash onion and cut chunks that are roughly 1" with the grain.
(Do not cut the 1" chunks against the grain or they will fall apart when you attempt to skewer them.)
Cube the steak, pork, or chicken into 1" chunks, but set aside one chunk that is 1" by 3" or larger.
Sprinkle your favorite seasonings on the meat cubes — don't be bashful.
Place a pepper square on the skewer first to stop other items from sliding off. Alternate each of the items until the skewer is full, and cap with a pepper.
Repeat for the other skewers. Optionally brush oil onto the veggies and sprinkle with seasoning.
Place skewers on the grill, stick the meat probe 1.5" into the larger meat chunk and place it on the grill next to the skewers; be sure to plug the probe into the grill.
Set the probe temperature to safely cook the meat (140°F for med-rare steak, 145-160°F for pork, 165-170°F for poultry, or 180°F for brats).
Grilling time is approximately 20 minutes. Serve with salt, pepper, and both seasonings.