Kabobs - Fun and Fabulous

Having guest over for dinner. Get them to help cook. Kabobs are a great way to get guests talking and socializing around food. Assemble all the ingredients and let your guests assemble his or her own custom kabobs. You can use different colored permanent markers to identify each individual's kabob once they come off the grill. The guest gets exactly what she or he likes to eat,

and you get help with the assembly! You can pick and choose your ingredients to offer guests. The ones below are our favorites. We have family members with pepper allergies, so we typically do not offer peppers.

Easy Beef Kabobs

2 lbs. sirloin steak cut into 1 to 1-1/2" cubes

1 c. Baby carrots

1 head fresh broccoli

1 small summer squash

1 bag pearl onions

1 lb . fresh mushrooms (stems removed-caps only)

2 stalks celery

1 pkg cherry tomatoes 

Green or red peppers (optional)

2 pkg. McCormick's Meat Marinade

1/2 c. oil

1/4 c. tbsp. vinegar

1 tbsp. water

1/4 c. red wine (Cabernet or Syrah works well-optional)                                                                  

Wooden skewers

Directions: Prepare McCormick's Meat Marinade according to directions (blend seasoning mixes with oil, vinegar and water) and add red wine if desired. Place sirloin in a bowl or plastic container. Use half the marinade and pour over cubed sirloin. Pour the other half of the marinade for the mushroom caps. Let both marinades sit a minimum of 15 minutes (longer is better).

Boil carrots until tender so that a skewer can penetrate the carrot. Peel squash and cut into chunks. Cut the celery stalks into 1-1/2 inch pieces. Break broccoli head into skewer size portions.

Soak wooden skewers in water while meat and mushrooms marinate.

Assemble kabobs, alternating ingredients per diner's preferences (use only the ingredients you like).  Grill kabobs turning frequently until meat is to desired doneness.

Serve with rice.

Photo by Alex Mestas - Lights Out Films

Revisiting Steak

I rarely (no pun intended) can finish a steak when I order it in a restaurant. With the escalating portion sizes, it is almost impossible for me to leave without leftovers.

The problem with reheating steaks is that they really don't taste good the second time around. I finally found a way for a good reheated steak.

The trick is to cook the steak like the restaurant--in butter. I melt 2 T. of butter in a skillet and reheat the steak on medium heat. I order my steaks medium so that they won't be more than medium well when reheated (unless you like a well done steak). I also use my favorite seasoning--Melting Pot's Garlic Wine Seasoning. You can order this online or buy it at the restaurant. I love this seasoning on meats, in soups, salads, eggs, just about any savory dish. It really freshens up the flavor of a leftover steak.

Serve the reheated steak with the melted butter from the skillet. You will enjoy a moist, flavorful steak that is almost as good the second time around.