This weekend is all about remembering all of our fallen solders and is generally accompanied by good food, celebrations and a 3 day weekend. When I was younger, my family would always do huge cookouts and spent time together. Many of my family members served so it was a special weekend for them. Now that we are so far from family, we generally try to get together with some friends or just stay home and do a mini cookout of our own.
As always cookouts and family gatherings brings yummy food that totally doesn't help our diets out! From the mayonnaise pasta and potato salads, the sweet and sour meatballs, baked beans, cheeseburgers. hot dogs and pounds of cookies, pies and chocolate, I get that its so hard to eat well, never mind sticking to your portions! I mean who can resist snacking here and there when the food SMELLS soooooo good!?
This year we decided to make it a little healthier but still just as yummy. Of course it made it easier that we #1 live so far from family so huge cookouts are not available and #2 it has been an extremely RAINY weekend which isn't really suitable for outdoor cookouts anyways. Anyways, one of the things we decided on was Steak Kabobs!!! I love grilled steak and veggies so this is right up my ally.
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| Picture of our first attempt at Steak Kabobs! It was the perfect meal and even better as left over the next day! |
To start we needed a marinade for the meat! I stumbled upon this recipe on Food.com and it was pretty awesome! You can tweak it to your tastes but make sure you marinade the meat in it for at least 6 hours, overnight is the best :)
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***Beef Kabob Marinade***
Ingredients
Yield 3 1/2 cups
1 1⁄2 cups oil
3⁄4 cup soy sauce (can use low-sodium)
1⁄4 cup Worcestershire sauce
1⁄2 teaspoon salt
3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
1 teaspoon fresh ground black pepper
1⁄2 cup wine vinegar (I used white)
1 -2 tablespoon fresh minced garlic (or to taste, I used 1T)
1⁄3 cup teriyaki sauce
1⁄2 cup honey (do NOT use any substitutions use only honey)
2 small green onions, chopped (optional)
Directions
Put all ingredients except the green onions into a bowl and whisk vigorously for about 30-40 seconds (you can also use a blender!)
Mix in in green onions.
This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
*NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
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Once we were ready to assemble the kabobs, I just cut up the veggies. We used peppers (all colors), an onion, and whole baby Portobello mushrooms. We chopped them into bigger squares and the mushrooms in half.
Line up of the kabob went something like this:
steak-pepper-onion-mushroom-steak-pepper-onion-mushroom-pepper-steak-onion, pepper, mushroom-steak
START WITH STEAK- END WITH STEAK as my hubby would say :) Can't you tell we are meat eaters here!?!
We ended up bringing these kabobs to our friends house on Saturday and they were a hit!! Juicy and tender and grilled to perfection! It was the perfect way to control portions and get in your vegetables!
PLUS we had left overs so tomorrow night I'll take the meat and veggies off the skewers, heat it up and serve it over brown rice. Simple and easy meal made from our Memorial Day feast :)
Kabobs are awesome, just sayin' :) HAPPY GRILLIN'!!!!!
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