Grilled Kabobs with Garlic Rosemary Butter
June 14, 2024 • 0 comments
This recipe is a perfectly simple meal for days when you want to fire up the grill, set out the yard games, and enjoy your day! What's also nice about this recipe is that you don't really need any other sides. You have your meat and veggies all cooked at once!
Ingredients
- (1 lb) Beef Kabob Meat
- (1 Tbsp) PS Chop Shop Steak Seasoning
- (1 Tbsp) olive oil
- (8 oz) red-skinned potatoes, cut into 1-1/2 inch pieces
- (4 oz) cherry tomatoes
- (4 oz) portobello mushrooms
- (Optional for your skewers) zucchini, summer squash, peppers, or other vegetables
- BASTING SAUCE
- (4 Tbsp) butter
- (1 tsp) fresh rosemary
- (2 tsp) fresh parsley
- (2 tsp) minced garlic
Directions
- Place potatoes in microwave-safe dish; cover with vented plastic wrap. Microwave on high for 6-8 min or until just tender, stirring once.
- Combine seasoning ingredients and oil in large bowl. Add beef & veggies; toss to coat.
- Thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces. If using wooden skewers: soak in water for 10 minutes prior to threading.
- GRILL: Place kabobs on grill over medium heat. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Season kabobs with salt, as desired.
- OVEN: Place kabobs 3 to 4 inches from broiler. Broil on Low 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
- Garnish with any remaining rosemary, parsley mixture.
