6.13Grilled kebabs

Summer is in full swing, so it’s time to fire up the grill and get cooking. This grilled kebab recipe is perfect for your next summer picnic or barbecue.

Summer is finally here, and you’re ready to spend as much time outside as possible. Don’t spend the summer in your kitchen. Instead, head outdoors and fire up the grill to enjoy the weather while cooking a delicious meal.

After those long winter months of hearty stews and comforting casseroles, it’s time to lighten up your diet with some fresh summer fare. Whether you’re attending a festive Fourth of July party or hosting a big backyard barbecue, this grilled kebab recipe will be the star dish of your next event. Gather your gang around the grill to whip up this simple recipe that all your guests are sure to love.

Grilled Steak Kebabs
For the kebabs:
• 2 pounds sirloin steak, cut in 1-inch cubes
• 1 red bell pepper, seeded and cut in 1-inch pieces
• 1 green bell pepper, seeded and cut in 1-inch pieces
• 1 orange bell pepper, seeded and cut in 1-inch pieces
• 1 red onion, cut in 1-inch pieces
For the marinade:
• ½ cup olive oil
• ½ cup soy sauce
• 3 cloves garlic, minced
• 1 teaspoon black pepper

A great aspect of this grilled kebab recipe is that it can be adapted to fit everyone’s palate. You can easily substitute any of the ingredients for other vegetables or proteins. For a new take on this dish that will be perfect for a beach barbecue, try substituting shrimp for the steak and pineapple or zucchini for the peppers.

You can even adapt this recipe for your vegan party patrons by substituting  sweet potatoes or portabella mushrooms for the steak.   This recipe is also a great way to get kids to eat their veggies. They’ll love the delicious flavor and the bright colors so much they won’t even notice they’re eating vegetables.

Ever the versatile dish, these kebabs can even serve as decoration. Simply choose veggies that match your party’s color scheme or create rainbow kebabs by layering tomatoes, orange bell peppers, yellow summer squash, green zucchini, and red onions.