Simple Shish Kabobs
I love kabobs, they are easy to prepare and delicious. I rotate between beef, lamb, and chicken. Vegetables are always included, but on separate skewers. Vegetables are pretty interspersed with meat, but that is for photography not cooking. I usually serve kabobs with a brown rice pilaf. The meat marinade includes sumac powder, a common Middle Eastern spice that you may have to shop around for.
1 1/2 to 2 pounds sirloin steak, not over 1 1/2 inch thick
1 red bell pepper
1 medium onion
12 medium to large whole mushrooms
Olive oil for brushing
Creole Seasoned Salt or salt and pepper
Prepare the marinade (recipe follows). Cut the meat into bite-sized pieces and place them in the zip-top bag with the marinade. Marinate refrigerated for 2 to 4 hours. Remove the meat from the marinade and skewer. Cut the pepper and onion into similar size pieces. Skewer the vegetables alternately and brush with oil and season with salt and pepper.
Prepare a hot fire for direct cooking. Grill the meat and vegetables for 3 minutes on each of their 4 sides, lid closed. You may want to cook the vegetables for a minute longer.
1/4 cup olive oil
2 tablespoons tomato paste
2 minced cloves garlic
1 tablespoon paprika
1 tablespoon sumac powder
1//4 teaspoon cayenne
1/4 teaspoon cumin
Combine all ingredients in a zip-top plastic bag, zip it closed, and kneed to thoroughly mix the ingredients.