I’m not a huge fan of steak. I know what you’re thinking — “than why am I reading a blog post about steak kabobs?” — but the truth is, it’s just that I don’t think there are enough variations for cooking steak. Billy loves steak (well, all meat really) and I get burnt out with it pretty easily, so we try to come up with different ways to cook it so it’s not the same all the time. Let me just say that these were probably the best kabobs I’ve ever eaten.

The awesome thing about kabobs of any kind is that they’re really simple to make (well, put together really) and quick, too. You can use any variety of vegetables you like, as long as they’ll hold up on the grill, and any kind of meat…including most shellfish. For our kabobs, we used two colors of bell peppers, onions and steak. All we did to assemble them is cut everything into equal sized pieces so they all cooked in the same amount of time. (Make sure if you’re using wooden skewers to soak them in water for at least 20 minutes so they don’t burn up on the grill.) My personal preference for assembly is pepper, onion, steak, pepper, onion, steak, etc. After the skewers were assembled, we seasoned everything with salt, pepper and garlic powder. That’s it…simple as that.

Kabobs Grilling Away

Kabobs Grilling Away

Sometimes I think it’s funny — and kind of ironic — how some of the simplest meals can be the best tasting. There’s something to be said about few ingredients and little work, I guess. If you’re a kabob fan, let me know about some of your favorite combinations!

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