Hey, everyone! I’m back on track and you can expect to see regular posts from me again. Woohoo! Today’s post is delicious. I don’t know if I’ve mentioned it before (I definitely have!) but I love to barbecue. Let me rephrase that. I love it when my husband barbecues and I get to eat the deliciousness that is the result. The other night, we had such a random assortment of food in the fridge, I said, “Let’s throw it all on the BBQ and see how it goes!”. It went deliciously.
Shish Kabobs are pretty straight forward, so I won’t go into too much detail. I didn’t use too much seasoning here. For the beef, I put on some Worcestershire and for the chicken, I mixed it in a little olive oil and chilli powder. After that, all you do is cut you meat into cubes, cut up some veggies and stack it all up onto a skewer. Easy peasy.
I love beef short ribs. They’re certainly in my top ten favourite foods (which is a big deal for someone who loves food as much as I do) and I could comfortably eat them every day. I specifically like the Korean beef short ribs, which are a thiner cut and are the ones in the picture. I bought these ones pre-marinated (a sin, I know) but I will do a post soon with my own recipe for a short rib marinade to die for. Mmm… my stomach is rumbling just thinking about it.
That leaves us with the veggies. So freaking good.
- Whatever hard vegetables you have on hand. You want to pick vegetables that all have similar cooking times. For example, if you were to do cauliflower and red peppers together, the red peppers will turn to mush before the cauliflower is done. These combinations would be good:
- Broccoli, cauliflower, carrots (these are what I used).
- Red peppers, mushrooms, onions, mini corns, zucchini (these will not take as long to cook).
- 1 tablespoon olive oil
- Spices can be adjusted to your taste but I used 2 teaspoons balsamic vinegar, 2 teaspoons minced garlic, 2 teaspoons freshly ground pepper, 1 teaspoon salt and 1 teaspoon of onion powder.
- In a large bowl, mix all your ingredients together.
- Turn your BBQ on to medium heat.
- There are such things as grill baskets, which would be ideal here. I, on the other hand, used a tier from a three-tier steamer that I have. I never use all the tiers and it works perfectly for grilling these veggies. If you are going to do something similar, make sure you take any rubber or plastic off so that it doesn’t melt. There were rubber grips on the handle of mine, but they popped right out.
- Grill on medium heat for 15 to 20 minutes or until the veggies are tender but still crisp. They should also be slightly charred on the outside.
This was such a last minute meal, but it turned out so well! And, it’s a healthy option. I love it when healthy and delicious come together.
What have you been cooking on the BBQ this summer?