Here is an easy barbeque recipe which combines steak with potatoes and zucchini. Those 3 ingredients are the main ones but what makes this recipe special is the marinade used on the steak before you thread it on to the skewers with the other ingredients. The marinade only needs half an hour to flavor the meat. In fact, do not leave it on for any longer else the acidic ingredients will start to react with the steak and spoil the texture of the meat. If you do not want to use a marinade just season the meat with salt and black pepper instead, or use your favorite rub.
While the steak is marinating you need to par-cook the potato. The simplest way is to use the microwave. This is because potato is a lot denser than meat so it takes longer to cook. Par-cooking it means you can thread everything on to the skewers at the same time and just barbeque the kabobs for a few minutes. Everything on those skewers should be ready at the same time. The zucchini does not need to be par-cooked because it cooks fast. Swap it for mushroom, bell pepper or onion if you wish. The potato can be peeled or unpeeled, as you prefer.
These kabobs can be made using metal or wooden kebab skewers. If you choose to use wooden ones you will need to soak them in water for half an hour. They can ignite over a gas grill and will certainly ignite if you put them over the flames of a barbeque. Soak the wooden skewers for the same amount of time the meat is marinating. Using skewers is what makes this dish so special. Anyone can throw some meat and potatoes on to a plate but cooking these ingredients kabob-style makes them look great. Of course you will find them easier to turn and rotate than if everything was separate. Just pick up one end of the skewer and turn the kabobs over during cooking, so they cook evenly.
You can serve these with a fresh salad on the side if you wish, or with some other kind of side dish, perhaps something crunchy like onion rings or fries. Something else to consider is a creamy dipping sauce. Many people like to use yogurt to make a dip and if you combine half a pint of yogurt with a grated cucumber, a minced garlic clove, ½ tablespoon of chopped fresh mint and some salt, you can make a delicious Turkish style sauce which is especially good with these kabobs. Throw all the ingredients into the food processor (including the whole cucumber) if you have one, to save some time.
Sirloin steak is recommended for this recipe because it is tender and flavorful. You do not need to use filet mignon or anything from the uppermost price bracket. Sirloin is perfect and it is a good quality cut. If you want to try using something like chuck or flank then double the amount of marinade and let it marinate for 24 hours. That might sound like a long time but it will really tenderize the meat. It is easier to just stick to the sirloin though, since you only need 30 minutes marinating time with that.
- 1 lb sirloin steak, cut into cubes
- ½ zucchini, cut into cubes
- 1 big baking potato
- Salt and black pepper, to taste
- 1 teaspoon dried parsley flakes
- 1 tablespoon plus 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2¼ teaspoons dried basil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Preheat the barbeque.
- Whisk the marinade ingredients together and add the steak.
- Let it marinate for 20 to 30 minutes, turning once halfway through.
- Wash the potato, prick it and microwave for 5 minutes.
- Cut the zucchini and potato into cubes and season with salt and black pepper.
- Remove the steak from the marinade and discard the marinade.
- Thread the steak, zucchini and potato on to metal skewers.
- Cook for 4 minutes per side or until done.
These kabobs can be served with salad, like in the photo, or you can choose your own preferred side dishes. This Middle Eastern inspired recipe is easy to make and the marinating will give your steak such a robust, delightful flavor. Anyone will enjoy this if they are into meaty, carnivorous dishes and simple yet traditional flavors. So if you are looking forward to enjoying some meat and potatoes, why not swap your usual recipe for this one, and enjoy something different? The meat and vegetables will be infused with smoke from the barbeque, adding a mouthwatering touch to this already delicious dish.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16112 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11163 Views)
- Grilled Vegetable Kabobs (9221 Views)
- Herb Marinated Pork Kabobs with Vegetables (8672 Views)
- Kiwi Apple Mocktail (8431 Views)
- White Wine Marinated Chicken Breasts (8078 Views)
- Grilled Vegetable Lasagna Recipe (7875 Views)
- Easy Grilled Chinese Vegetables Packets (7495 Views)
- Portabella Mushroom Burger Recipe (6992 Views)