Mother’s Day came and went. From the Colorado weather, you’d never guess it was May. We woke up to snow on Sunday and it continued to snow all night long. Monday morning brought another six inches of snow. I guess Mother Nature did not want to go unnoticed on Mother’s Day.
I wanted to take advantage of clear weather in the days before Mother’s Day and decided to grill dinner outdoors since snow was in the forecast. I had been craving the flavors of summer so I grilled shish kebabs. I usually leave the grilling to my hubby, but it doesn’t get any easier than grilling food on a stick. We usually have bell peppers in the fridge and beef in the freezer, so this is an easy meal to whip up when I’ve run out of ideas. My kids love food on a stick and my hubby loves bacon, so everyone is happy.
Set out the picnic blanket and enjoy marinated steak, roasted veggies and slices of grilled bacon on a stick. These shish kebabs scream warm weather. Now let’s hope Mother Nature can hear me.
Steak and Bacon Shish Kebabs
4 to 6 servings
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 2 tablespoons fresh lime juice
- 3 tablespoons steak sauce (recommend Tabasco Steak Sauce)
- 2 cloves garlic, minced
- Ground black pepper
- Kosher salt
- 1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes
- 6 slices of bacon, cut into 1-inch squares
- 1 green bell pepper, cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch squares
- 1 yellow bell pepper, cut into 1-inch squares
- 1 red onion, cut into wedges
- 1 yellow squash, cut into ½-inch-thick slices
- 1 zucchini, cut into ½-inch-thick slices
- Combine the marinade ingredients together in a bowl and add the steak. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.
- Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from burning on the grill.
- Thread the steak, bacon, and vegetables onto bamboo skewers. Season with salt and pepper.
- Preheat the grill to medium-high heat. Place the skewers on the grill and cook, with lid lowered, 4 to 5 minutes per side for medium. Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
Yvette Marquez-Sharpnack is the writer at the award winning blog, MuyBuenoCookbook.com. She also is a professional recipe developer and food writer, and is the co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor. You can watch a trailer for the book here.