This is a recipe I cooked in defiance. Defiance to winter. Defiance to cold and snow. No, I’m not complaining. I love where I live. However. I am ready for sun. The day I made these, it was a whopping 39 degrees, and the sound of the snow melting from the roof literally sounded like a waterfall. I knew that snow was forecasted for the next day. But in my defiance I declared it the first day of grilling season. I mean, it IS Spring for goodness sake! The weather seems to have missed that memo. And just so you know…we did get like 5-6 inches of snow the next day. BUT. Our glimpses of sunshine are coming more often now. So I think I spoke it into existence. Grilling season is here, haha!!
These were SO tasty. My man was really sick and had laid in bed for three days straight slurping on soup from a can (I don’t know why he loves it so, but whenever he is sick, it’s all he wants!) and nibbling on oyster crackers. He hadn’t eaten “real” food in days. So I was making them for myself, and for lunches the next day. However, when he saw them, he decided that trying to eat may not be such a bad idea. And when I gave him a plate with two of these bad boys on them…and when they had disappeared in a matter of minutes…he gently asked if there was any more. Hehe! Good sign!
The funny thing is…I actually made a mistake with these, but it worked out beautifully! I knew I wanted a somewhat thin cut steak. I must have been in a hurry at the grocery store, and grabbed the first good looking “thin cut steak” I found that looked about the right thickness. Well when I went to open it, I noticed that it said “carne asada.” I LOVE carne asada but was nervous, because I didn’t know if it would grill well. Then when I took it out of the package, I realized that it was folded in half, and was a lot thinner than I was planning. I got real nervous then. But it ended up working PERFECTLY and be so so so so so so tasty!
So, here’s what you need:
- 1 – 1 1/2 lb thin-ish cut steaks (Like I said, I used carne asada), sliced into inch-wide strips
- 2 Bell Peppers, preferably of different colors, Cut into approximately inch chunks
- 2 Sm White Onions, Cut into approximately inch chunks
- 1 Lg Zucchini, sliced into rounds, 1/2 inch thick
- Olive Oil
- 1 1/2 Tbsp Lemon Juice
- 1 1/2 Tbsp Coconut Aminos
- 1 Clove Garlic, minced
- 1/2 Tbsp Sesame Oil
- Mrs. Dash
- Organic Quinoa for serving
- Bamboo Skewers, soaked
And here’s how you do it!
- Place skewers in water an hour before grilling. This helps keep them from burning up!
- Whisk together lemon juice, coconut aminos, sesame oil, garlic, and a glug of olive oil. Place steak in a Ziploc baggie and dump marinade over. Put in your fridge and marinate at least half an hour while you prep everything else.
- Cut all your veggies and toss in a large bowl. Dump just enough olive oil over the veggies to coat them. Toss. Season generously with salt, pepper, and Mrs. Dash. This made them SO tasty!
- Take your skewers and rotate stabbing on veggies and meat. Because the meat is in strips, you can skewer one end, then fold it back and skewer again if that makes sense. You’ll see on the pictures. 😉
- Place skewers on a medium heat grill and cook about 10 minutes, turning often…until you get a little char on everything, veggies are tender crisp, and steak is cooked to your liking. Serve over a nice pile of hot quinoa and enjoy!
Whisk together lemon juice, coconut aminos, sesame oil, garlic, and a glug of olive oil. Pour over the meat in a Ziploc and marinate while you prepare everything else.
Chop your veggies…
Give a nice coating of olive oil, then season generously with Mrs. Dash, Salt, and Pepper (This is before I tossed it…but I did use a good amount!)
Now you are ready to create your food art! Skewer the ingredients, alternating meat and veggies…
Like so! Yummy! I’m starving and these pictures aren’t helping!
Spring is in the aiiiiiiiir!
Turn your grill on to medium heat…
Toss on your skewers and cook about 10 minutes, turning often. Or until meat is done to your liking, everything has a little char, and veggies are tender crisp.
Throw on top of a hot pile of quinoa…
And enjoy! SO good!
And don’t forget your little “helpers” outside! These two were SO excited about the sun shine! Though you can see the blinding white in the yard…which is our pile of snow that is still there. But Candy seems quite interested in the stream of water flowing from the roof. Frizz, as always, is more interested in the food, haha!
Hope you guys love this recipe!!! What are your favorite shish kabob ingredients?!