Grilling Kabobs..........

[MikeB]

Went to the Pig (Piggly-Wiggly) to look over the meat selection today. Nothing looked all that good, so I figured I'd try some Kabobs.
Picked up 2 lbs of Flank steak, and marinated them for a few hours in Soy, minced garlic, crushed bay leaves, oregano, and BEER.


So after a few hours , I started choppin' some vegies too:



Damn, that's hard work. Started putting the Kabobs together:



Took another 2 beers, ahhhh, hours, finally got them all put together.
Cut up some Ga. Bi-color corn too. Had this yesterday. Some of the best sweet corn I've had so far this year:



Corn's on first. 15 minute head start. It's hot here today. Damn:



Hey! Marianne!! Shut down that GB podcast and set the table, Huh?



Alright:



Let's eat:



It was good. (if I do say so myself)

[wwomanC6]

Damn those look good!

[wwomanC6]

Funny as the pic progress you see more empty smashed beer cans!

[Yamma]

Love the photo progression! Looks super good - might have to do some this week myself now!

[Olustee bus]

Flank steak in a kabob. Good idea! looks good

[NeedSpeed]

Tip I picked up off good eats, you should separate the beef and veggies onto their own kabobs as they cook at different rates. Don't look as good though.

[MikeB]

Originally Posted by NeedSpeed

Tip I picked up off good eats, you should separate the beef and veggies onto their own kabobs as they cook at different rates. Don't look as good though.

We've had these store bought on numerous occassions, and they have turned out rather terrible. Too long to cook the meat through = ruined veggies.

One of the reasons I marinated the meat was for faster cooking time so that I wouldn't completely blast fire scorch the veggies (mushrooms in particular). Onions and peppers are OK for long heat. Tomatoes are decoration.
But, yeah, it just wouldn't look good. The marinade I soaked the meat in was used as a baste while I grilled the Kabobs.

[NeedSpeed]

Plus the peppers are resilient and those are big ass mushrooms.

Good Eats

[kingpin]

Originally Posted by NeedSpeed

Tip I picked up off good eats, you should separate the beef and veggies onto their own kabobs as they cook at different rates. Don't look as good though.

As someone who makes souvlaki over and over again another tip is don't push the pieces together too tight on the skewer.
They take longer to cook and will also be tougher.

[jaxgator]

Piggly-Wiggly? I didn't think they were still in business anywhere. We had one here that my dad worked at as a bag boy.

Kabobs look good.

[NeedSpeed]

Originally Posted by kingpin

As someone who makes souvlaki over and over again another tip is don't push the pieces together too tight on the skewer.
They take longer to cook and will also be tougher.

Good point. Letting the air circulate helps.