Grilled Kebabs with Tangy Marinade
You know, there are a lot of good things that come on a stick, but the best thing that I’ve known to come on a stick is this new creation – Cowboy grilled kabobs. We’re using tender steak that’s marinaded overnight and smoked veggies with a little char to ‘em.
Now, this can be done with beef, pork and chicken, but today we’re going do it with beef. The cuts of beef that I really like to use for these are either a 1 1/2-inch thick New York strip steak or a sirloin steak. The sirloin would be a little cheaper, but whatever you use be sure that it is quality. I don’t recommend a ribeye cut but it would be tricky to cut pieces out of all the same size.
You can use beef, pork or chicken and make sure to marinade the meat overnight.
Let it marinade overnight.
When we talk about kabobs, we need to make a marinade for them. I like to make a marinade and let it set at least 6 hours or overnight in an icebox, whether it be beef, pork or chicken. This marinade is pretty simple, but what’s the special ingredient? Tequila!
So, to start with, we’ll take us some lime juice then add that tequila, some olive oil, balsamic vinegar and Worcestershire. And the thing I like to add there that makes it different is two dried ancho chilies, chopped up finely. We’re also adding brown sugar and mix it all up really well to make sure everything is well incorporated.
Cut the meat into the pieces of the same size, so they cook evenly.
Now ti’s time to cut that meat up. Be sure to cut off the fat along the sides and ends. The key thing to remember when you’re making kabobs is to make sure you cut the meat into chunks that are the same size – that way you’ll have a more even cooking. Then, put the meat and marinade together in a Ziploc bag and refrigerate at least 6 hours or overnight.
Also, if you’re using chicken, pork or shrimp – use the marinade that we did in this Shrimp Grilling video and you’ll be fixed up!
Meat and Veggies Separately
Place the meat and veggies on different skewers to avoid uneven cooking time.
I’m not going to combine the meat and vegetables together on the skewers. I like to put meat on one and vegetables on the other, that way you’re not having an uneven cook time. Today, the vegetables I’m using are: yellow squash, bell peppers, jalapeno, sweet mini peppers, white onion and mushrooms. You can use use whatever veggies you like. But, be sure you cut them roughly the same size, like you did the meat, so they will cook more evenly.
Place Mushrooms on a Separate Skewer
Go ahead and put the veggies on a skewer and make sure to leave a little space between them so they get some of the fire there.
Place the mushrooms separately because they will be the quickest to cook.
I like to put the mushrooms on a skewer by themselves because we will cook them slower and that way they don’t burn up. They ain’t going to take much fire on them.
And now the star of the show – BEEF! Skewer it right through the center of each,
Don’t get wood skewers because they may burn up – instead use the metal kind, which will also conduct a little heat.
Put some olive oil on the veggies and season them up a bit, we’re using Red River Ranch Original today. We’re also going to give the meat a little seasoning before we throw them on the grill.
Start the Kabobs on the Hot Side of the fire first
Place the kabobs over direct heat and then move on the cool side. Do the opposite for mushrooms.
We’re gonna put the meat and veggies over the hot side of the fire first (except the mushrooms) and then move them around ’cause we’re going to try and get some sear on that meat and then slow it down. When that meat sears a bit, then move it to the cooler side of the grill. When the veggies begin to blister, you can also move them.
Be sure to not overcook the meat.
Folks, it is a pretty little piece of meat and it doesn’t take a lot of fire to cook it. We don’t want to overcook it and I like mine about medium rare.
Those ‘shrooms have been sitting all by themselves on a cool side, so bring ‘em over on the hotter side of the fire to finish them up and give them a little char.
The good of smoke plus that marinade makes this recipe a home run! The thing that stands out is the tang from the tequila and balsamic vinegar.
Enjoy the Beef Kabobs and Tender Veggies!
So, what do you have? A happy meal on a stick, folks! So be sure to enjoy it and don’t forget to check out our how-to video below and share with your friend and family.
Grilled Kabobs with Tangy Tequila Marinade - Cowboy Kent Rollins
Ingredients
- 3 tablespoons lime juice
- ½ cup tequila
- 2 dried ancho chilies crushed
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons light brown sugar
- 3 tablespoons Worcestershire sauce
- 2 16-ounce NY strip or Sirloin steaks
- 1 large white Onion
- 3 - 4 jalapenos
- 2 yellow squash
- Sweet mini peppers stemmed
- Mushrooms
- Red River Original Seasoning or salt and pepper
Instructions
- In mixing bowl, combine the lime juice, tequila, ancho chilies, olive oil, balsamic vinegar, brown sugar and Worcestershire sauce.
- Take the steaks and remove the fat rind around the edges and discard. Cut into about 1-inch chunks. Try to keep the pieces all the same size. Place the marinade and meat in a plastic bag and refrigerate for at least 6 hours, or overnight. Remove the meat from the icebox about 20 minutes before grilling.
- Cut all the vegetables into roughly the same size. Alternate the vegetables on the skewers, leaving a little room in between each. If using mushrooms, remove the stem and place on their own skewer.
- Lightly pour olive oil over the skewered vegetables and then season with the Red River Ranch or salt and pepper.
- Arrange the meat on skewers, making sure there is space between and lightly season with the Red River Ranch Original or salt and pepper.
- Clean and oil the grill. Place the vegetable and meat skewers over the hot side (place the mushroom skewers over the cooler side of the fire to start). Grill until the meat begins to sear, rotating occasionally, and then place over the cooler side of the fire until medium rare.
- When the vegetables begin to blister, move them to the cooler side of the fire and continue grilling until tender, rotating occasionally. As the mushrooms begin to get tender, move them to the hotter side of the fire and grill until they lightly char.
- Remove from the grill and let rest a couple minutes before serving.
