Kabobs

September 3, 2010 8:37:38 AM PDT
Chef Rachael Ogden of Texas Roadhouse in Joliet shares this kid-friendly recipe for the grill.

Kabob Preparation

Gather all ingredients before beginning recipe

Equipment: Two cutting boards (one for veggies & one for meat), storage container, metal skewers, knife, latex gloves

Step 1
Mushroom Caps 1 oz

Step 2
Sirloin (1 ½" X 1 1/2" Cubes) 6 oz
Yellow Onion (1 ¼" X 1 ¼" Slices) 1 oz
Green Pepper (1 ¼" X 1 ¼" Slices) 1 oz
Tomato (1 ¼" X 1 ¼" Slices) 1 oz

Step 3
Marinade or Seasoning As Desired

Important to know:

  • Cutting your veggies slightly smaller than the sirloin cubes should keep them from burning.
  • Metal skewers helps ensure complete cooking of the meat, including the center.
  • Always wash your hands and sanitize your work area and equipment before starting any recipe.

    Step 1

  • Trim stem of mushrooms even with cap
  • Place in appropriate container and hold for later use

    Step 2

  • Cut remaining ingredients and reserve
  • Each kabob contains: 5 sirloin pieces, 2 mushroom caps, 2 tomato slices, 2 onion slices, and 3 green pepper slices.
  • With the point of the skewer up slide on one piece of sirloin.
  • Place the rest of the ingredients on in this order: green pepper, onion, sirloin cube, tomato, sirloin cube.
  • Repeat
  • When finished each kabob should weight 9-10 oz.
  • Step 3

  • Place all kabobs into a container.
  • Season or marinate the kabobs to you desired taste and let sit in refrigerator for later cooking on the grill.


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