Grilling season is here and I am all for it! Aside from my oven/stovetop, the grill is the most used kitchen appliance in our house – although technically the grill is outside, but you get it! We love grilling – it is so easy, adds a great flavor, and usually mean less dishes to clean! As soon as the rain goes away, the grill comes out. These kebabs are the perfect dish to make if you’re wanting to dust the cobwebs off the grill, or if you need something aside from burgers and hot dogs to make. This recipe originates back to Germany, and probably even further back with other countries. But this is a recipe that has been passed down in my husband’s family over the generations and this is our version of some tweaks we’ve made along the way! The traditional recipe is made with pork (typically pork loin), but we prefer ours with beef! I love exploring new cuisines from other cultures, and this is a super easy and tasty one. The meat stays tender and the marinade yields a sweet, tangy taste that goes perfectly with the slightly charred vegetables. I paired this with a side of rice pilaf – but you could easily serve on their own, with a salad, rice, potatoes, or any of your favorite sides!
- 2 Sirloin Steaks ~1.25lbs
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Yellow Onion
- 2 Jalapenos (Optional)
- 4 Garlic Cloves
- Optional For Serving: Rice, Pasta, Potatoes, etc.
- 6 Tbsp Canola Oil
- 1/2 Cup White Vinegar
- 1/4 Cup Paprika
- 4 Tbsp Cumin
- 1 Tbsp Worcestershire
- 1 Tbsp Maggi (can substitute 1:1 ratio of soy sauce or more worcestershire if you do not have Maggi)
- Serves: 3-4
- Prep Time: 60-90 Minutes
- Cook Time: 20 Minutes
- Total Time: 80+ Minutes
- Let’s start with the marinade – in a large bowl, whisk together the oil, vinegar, paprika, cumin, worcestershire, and maggi. Next, let’s cut up the steak into large chunks (about 1.5″-2″ chunks). Add the steak to the marinade and let sit for 1.5-2 hours (the longer you can marinate the better it becomes).
- Once the meat has been marinating for some time, let’s prep the vegetables. Dice the bell peppers and onions into ~1″ pieces (you are going to skewer then, so you want them to be large enough). Take the garlic and jalapenos and slice them, again large enough to skewer them.
- Now we can make the skewers! Using metal skewers, load them up alternating between vegetables and meat *you want to end your skewer with meat so it will prevent everything from falling off*
- Next it is time to cook – I am using a grill, but you could easily roast these in the oven or cook them on the stovetop. For the grill – get your grill hot to 350 degrees fahrenheit. Once hot, add the skewers and cook for 8 minutes. Flip and cook on the other side for another 8 minutes.
- Turn off the grill and remove the skewers – serve with your favorite side and enjoy!