Shish kabobs were a staple of my childhood, but haven’t really become a staple around here. I saw a recipe for a new marinade in the Penzey’s catalog this week, and it just sounded like a good grill recipe to try out. We were happy with it – a little sweet, but not too sweet. It was an easy and relatively low-calorie weeknight meal.
We served these with some leftover blanched cauliflower (I also threw that on the grill, seasoning it with curry powder) and a salad with spinach, radishes, cucumbers, homemade ranch dressing and corn nuts.
2 pounds beef, cut into cubes
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 red onion, cut into chunks
1/2 cup honey (I probably used closer to 1/4 cup)
1/3 cup soy sauce
1/4 cup sherry
1 tsp powdered ginger
2 cloves garlic
salt and pepper
squeeze of lemon juice
3 tbsp olive oil
Whisk together ingredients honey through oil. Pour over meat and veggies and marinate overnight.
Preheat grill to medium-high. Thread meat and veggies onto skewers. Cook about four minutes per side, or until done.