Steakhouse Kebabs

The inspiration for this creation came from this Recipe 

  • 1 1/2 lbs of steak
  • 3 tbsp + 1 tsp olive oil
  • 1 tbsp Worcestershire sauce
  • 2-3 cloves of garlic, minced
  • 1 tbsp soy sauce
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped
  • 10 baby potatoes, boiled until tender, then sliced in half ( I didn’t use)
  • 10 button mushrooms, sliced in half
  • 10-15 grape tomatoes
  • 1/2 red onion
  • (I added zucchini and Yellow Squash to mine and I didn’t do the Potatoes)

    Cut the steak into bite sized cubes. Place the 3 tablespoons of olive oil in a large zip lock back along with the Worcestershire sauce, soy sauce, minced garlic, thyme, garlic powder, and parsley. Shake well until combined, add the beef chunks and marinate for at least 2 hours.
    Soak the wooden kebab skewers in water for at least 15 minutes.
     Boil the baby potatoes in water for 4-6 minutes or until tender. Drain the water and slice the potatoes in half once they have cooled. (didn’t use potatoes)
    Place the sliced potatoes, mushrooms, onions, and tomatoes in a bowl then season with the remaining 1 tsp olive oil, sea salt, freshly cracked, pepper, and garlic powder, to taste. Toss until evenly coated.
    Skewer the beef, potatoes, onion, tomatoes, and mushrooms on the skewers.
     Place the kebabs on the grill and cook for 3 minutes before turning them over. Grill the kebabs until the meat is cooked to your desired degree of doneness. Remove from the grill and let the kebabs rest for 5 minutes before serving. Enjoy.