Tom's Kwarantine Kabobs

Tom is on the Customer Success Team at StickerGiant

Tom-on-the-Customer-Success-Team-at-StickerGiant

Tom is super thankful that he and his wife are both working through all of the chaos and change of the pandemic! Tom is also super thankful for an awesome work family at StickerGiant!

 

 

 

 

 

 

Kabob-Icon-for-StickerGiant-Cookbook Ingredients

Marinade

¼ cup olive oil

¼ cup soy sauce

1 ½ tablespoons fresh lemon juice

1 ½ tablespoons red wine vinegar

2 ½ tablespoons Worcestershire sauce

1 tablespoons honey (local honey preferred)

2 teaspoons Dijon mustard

1 tablespoon minced garlic

1 teaspoon freshly ground black pepper

 

Kabobs

1 ¾ pounds sirloin steak (thicker steaks like London Broil) cut into ¼ inch thick slices (Can replace steak for 1 ¾ pounds of chicken breast marinated overnight in Italian dressing)

8 ounce button or cremini mushrooms, halved (unless small, keep as whole)

3 bell peppers (1 red, 1 green, 1 yellow or orange) cut into 1 ¼ inch pieces

1 large red onion cut into chunks about 1 ¼ inch pieces

1 tablespoon olive oil

Salt and ground black pepper

½ teaspoon garlic powder

Wooden skewer sticks soaked in water for at least 30 minutes

 

Steak-Icon-for-StickerGiant-Cookbook Directions

Tom_s-Kwaratine-Kabobs

Marinade 

In a mixing bowl, whisk together all marinade ingredients. 

Kabobs

Coat the grill grates with olive oil.

Place steak (or chicken) into a gallon size resealable bag. 

Pour the marinade over steak then seal the bag while pressing out excess air.

Massage marinade over steak.

Transfer bag to refrigerator and allow to marinade for a minimum of 3 to 6 hours. Let marinate overnight for best results.

Preheat the grill over medium-high heat to about 425 degrees. Partway through preheating, clean grill grates if they aren’t already clean. 

With veggies on the cutting board, drizzle with olive oil and lightly toss to coat. Tom recommends not tossing the onions so they stay in chunks of 2-3 slices. This helps to prevent them from burning.

 

 

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