Hello! I hope your summer is going fantastically! It just seems like it’s flying by. I can’t quite believe that the 4th of July is next week already! But that also means it’s time for entertaining and fireworks. 😀 While my family and I haven’t decided where we will be enjoying fireworks this year, this shish kabob recipe will be great for an outdoor party.
Grilling is one of the best parts of summer entertaining. Your family and friends will enjoy these shish kabobs at your 4th of July party. There’s something delicious and iconic about grilled fresh veggies. Add tender marinated meat, and you’ve got a recipe for summer fun with your family instead of being stuck in the kitchen.
What you need for this shish kabob recipe is:
- 2½ pounds of sirloin steak or chuck roast (depending on how long you have to marinate)
- 2 tablespoons brown sugar
- 1½ teaspoons salt
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
- 2 cups of buttermilk
- 1-2 of each red, yellow, and orange bell peppers
- 2 small yellow onions
- 1 package of cherry tomatoes
- 2 packs of large whole mushrooms
- Olive oil
As I mentioned above, you can use either sirloin steak or chuck roast. But if you use the chuck roast you will want to marinate the meat for about 24 hours. That way the meat will be nice a tender. If a day is too long to wait just use sirloin steak instead. But I would not recommend marinating steak for much more than 12 hours. Both lemon juice and buttermilk tenderize meat. So steak meat might fall off the skewers when you are trying to grill the kabobs.
Now that you have your choice of meat, it’s time to get started. Using a sharp knife, cut the meat into about an inch or inch and a half cubes. The knife I used is actually part of a set available at Heartland America right now. I’ll talk more about that after, but food is calling me back to the recipe.
Once all of your cube is cubed, put it into a resealable refrigerator bag. Next in a bowl mix together brown sugar, salt, lemon juice, and Worcestershire sauce. Once thats mixed pour in the buttermilk and give the marinade a quick stir. Pour the marinade into the resealable bag and swish the bag to mix meat and marinade. Seal the bag and put the meat in the fridge to marinate for 12-24 hours depending on your meat.
When the meat has marinated, it’s time to prep your veggies and assemble the shish kabobs.
Chop the bell peppers and onions into big chunks. Chop the mushrooms in half if need and give the cherry tomatoes a quick rinse. Line at least two baking sheets with foil..
Then stick the meat and veggies in alternating order on to wooden skewers. I stick to have about three pieces of meat and two to three of the others. Place the kabobs in a single layer for easy baking or grilling. Brush vegetables with some olive oil to enhance the flavor and sprinkle with salt.
I had to bake my shish kabobs since it was raining outside. Hopefully it won’t be raining during your celebration. But if it is raining, baking the shish kabobs is really easy. Heat your oven to 325°. Bake the kabobs for 10-15 minutes turning every 5 minutes. I tried using an oven mitt at first but then switched to an oven glove. I would highly recommend using an oven glove. It makes turning the shish kabobs so much easier!
If you have a beautiful day to grill these kabobs, it’s pretty much the same process. Just grill them for around 15 minutes turning them every 5 minutes. Whether you bake or grill them, you need to eat them right away. Shish kabobs cool off quite quickly so the faster to get to enjoy them the better.
Yum! These shish kabobs are great hot off the grill and you can reuse the leftover. We didn’t eat all of them. So I just took the kabobs off the skewers and put them into resealable containers. Voila I have dinner nearly ready just add a side salad or some pasta. This recipe is definitely going on my grilling go to list.
If you don’t have a good set of knives to prepare these kabobs, check out this great set available at Heartland America right now.
Honestly what drew me to these knives at first was the color. I’m drawn to rose gold and copper like a moth to a flame. Perhaps I shouldn’t be admitting this, but I was surprised that these knives worked so well. The Santoku knife that I used on the meat cut it like soft butter. It was pretty awesome. And they come with this nice knife block. Honestly I just might have to get another because as I know from experience stylish quality knives are hard to find. Supplies are limited so grab this great set for yourself while supplies last.
I hope you all have a wonderful and safe 4th of July! Enjoy lots of delicious food and the fun fireworks. Next time I’ll be bringing you some hacks to make your summer relaxing even better. Until then have fun, stay safe, and remember you are always welcome at home with Heartland.