Shish Kabobs

Here is a shish kabob recipe I put together outlining common mistakes people make with an easy to follow recipe! To start here is some basic info:

Prep Time: 40 Minutes Marinade Time: 2 hours Cook Time: 10 Minutes

Serves: 6

Next, we need to gather all our supplies:

Main Ingredients:

1 1/2 pounds of steak

a small package of tomatoes

2 bell peppers

fresh or canned pineapple

a small package of mushrooms

1 regular onion

For Marinade:

3/4 cup Soy Sauce (we used coconut aminos as a substitute)

1/4 cup oil

2 Tbsp lemon juice

3 garlic cloves, minced

2 tsp black pepper

1/2 tsp dried ginger (or grate some fresh ginger)

Tools:

Grill

Tongs

Skewers

Cutting Board and Knife

Starting with the meat we need to chop our steak into 1 to 1 1/2 inch cubes and set aside in a medium bowl. Next, grate some ginger and put it in a bowl. Add soy sauce, oil, pepper, and garlic and stir together with the ginger. Pour the marinade over the steak and leave in the fridge for a couple of hours. Now take some skewers and soak them in water for thirty minutes so they don't catch on fire during the cooking process. (That is one of the common mistakes people make while cooking shish kabobs.)

Wash and scrub veggies and mushrooms to get them ready for chopping. Next, we need to chop all our fruits and vegetables into 1 inch or so cubes. The cherry tomatoes are already done. For onions chop them in halves and then chop those halves into quarters or thirds. For the mushrooms chop them into quarters. Bell peppers can be chopped down the middle, seeds and stem removed and cut into bite-sized chunks. If you use canned pineapple save the juice for making drinks.

Another common mistake made when doing shish kabobs is putting a variety of ingredients on one stick. This does look pretty for serving but all the ingredients need separate cooking times and won't turn out well if cooked together. In this next step separately skewer ingredients so we can have them ready for the grill.

Now we need to cook these shish kabobs. Heat the grill up to medium to medium-high and place all you skewers on with tongs while being careful not to burn yourself. Tomatoes and pineapple can be cooked for about two minutes before coming off the grill while onions and bell peppers could use about seven to ten minutes. Steak needs about five minutes and mushrooms need four minutes.

Now is the awesome part where we get to present.

First serving suggestion: Take the perfectly cooked ingredients off the skewers and re-skewer them in mixes. Now we have that beautiful pop of color and flavor without sacrificing proper cooking time for ingredients.

Second serving suggestion: You can even just leave it on platters if anyone would rather customize their shish kabobs. Part of the fun of eating shishkabobs for me is eating them off the stick.

Ingredients:

1 pound of collard greens

3 slices of bacon

1 large onion

3 cups of chicken broth

1 tablespoon of olive oil

2 cloves of garlic

1 teaspoon of salt

1 teaspoon of pepper

1 pinch of red pepper flakes

Tools:

Grill Sideplate

Large Pot

Cutting Board

Knife

Chop up the collard greens into 2-inch pieces and roughly dice bacon and onions.

Heat up the oil and pot to medium-high heat. Add bacon and onions to the pot. After five minutes add ground garlic and cook until fragrant.

Add collard greens the pot. When they start to wilt pour in chicken broth, and season with salt, pepper, and red pepper. Turn the heat to low and simmer for 45 minutes or when the greens are tender and serve beside your shish kabobs.