Karen’s Killer Fixin’s: Steak Kabobs

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is STEAK KABOBS.

Today I’m sharing a recipe that is versatile, indoors and out.  It calls for oven broiling, and it’s great this way.  But, given a choice, I love my barbecue!  I also love that this meal can be prepared the night before and just tossed on the fire when you get home. Add some brown rice or a salad and you’ve got a great, filling meal that tastes of summer.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!


P.S.  We’re at 56 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.


[Serves 4]

2 T. reduced-sodium soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
12 oz. boneless sirloin steak, trimmed & cut into 1-inch cubes
8 cherry tomatoes
4 lg. Mushrooms, cut in half
1 green bell pepper, cored, seeded, cut into 8 squares

In shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes.  Mix well.  Add beef; stir to coat.  Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.  Preheat broiler.  Remove beef from the marinade.  Using four 10” metal skewers, alternately thread beef, tomatoes, mushrooms, and bell pepper.  Place on broiler pan.  Broil 2” from heat, turning 2-3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes.  Serve immediately.

NOTE:  Marinate beef and assemble skewers up to 1 day in advance.  Cover with plastic wrap and refrigerate until ready to cook.

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