Summer in the Nonahood marks dinner on the grill just about every night. I love to put together a simple dinner that not only packs a lot of flavor but doesn’t take a lot of effort to make. Although I do love to cook, I would rather spend my free time with my family than spending hours in the kitchen cooking for them.
I love making kabobs during the summer months as an easy way to get both protein and vegetables done together. Whenever I make steak kabobs, I’ll ask the butcher at Publix to cube the meat for me. This is a great way to save time in the kitchen. Or you can easily cut the steaks into cubes yourself. Just make sure they are even in size so they cook the same.
When cooking steaks, I always tend to gravitate toward Montreal steak seasoning. Just 1-2 teaspoons goes a long way. After testing a few times, I found that drizzling extra virgin olive oil over the kabobs locked in the flavor and juices. Of course, you can always add additional salt and pepper if desired. But cracked black pepper on top of the kabobs was all my family found it needed.
I served the Beef, Asparagus, Cherry Tomato and Mushroom Kabobs on a bed of brown rice. I also like to pair this meal with a fresh summer salad. This meal could easily feed four adults and is ideal for entertaining. I like to prepare the kabobs ahead of time. Once the guests arrive, I’ll fire up the grill and cook the kabobs. If you are looking for something different to make for dinner this summer, I hope you’ll give this beef kabob recipe a try.
Beef, Asparagus, Cherry Tomato and Mushroom Kabobs
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 10 servings
1 lb. sirloin steak, cubed
2 teaspoons Montreal steak seasoning
24 cherry tomatoes
24 whole baby bella mushrooms
12 asparagus spears
1 tablespoon extra virgin olive oil
1 tablespoon fresh parsley, chopped for garnish
Cracked black pepper to taste
- Preheat the grill to high heat. Clean the grill, then reduce the heat to low.
- Using kitchen shears or a sharp knife, begin to cut the sirloin steak into bite-size cubed pieces (about 1-2 inches). Place the steak pieces in a bowl. Sprinkle the Montreal steak seasoning on the steak. Mix well until all of the steak has the seasoning on it.
- Begin skewering the vegetables and steak, alternating between steak and vegetables. Once all the skewers are ready for the grill, drizzle with extra virgin olive oil and season with cracked black pepper to taste.
- Place the skewers on the grill. Cook for 8-10 minutes, turning once during cooking. Check the internal temperature of the meat on the skewer. For medium steak (140 degrees Fahrenheit), cook 5-7 minutes. For medium-well (150 degrees Fahrenheit), cook for 8-10 minutes.
- Remove the skewers from the grill. Place on a serving platter and garnish with chopped fresh parsley. Enjoy immediately!
- Pre-soak wood skewers in water for at least 30 minutes before grilling to avoid wood burning.