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Stick with kabobs

They don’t have to be time consuming to be delicious

Published: Wednesday, June 13, 2012 1:00 p.m. CST • Updated: Wednesday, June 13, 2012 4:55 p.m. CST
Caption
(Herald Photo by Lisa Pesavento)
With limited ingredients, but a ton of flavor, these Beef and Pepper Pesto Kabobs are the perfect dinner on a stick for any night of the week.

If you like to make kabobs on the grill, you will love this recipe for Beef and Pepper Pesto Kabobs.

A kabob, by definition, is marinated meat skewered on a stick with vegetables. Sounds easy enough. Right?

My family loves kabobs. I usually only make them once or twice during the summer.

The kabobs I have always made have beef, tomatoes, green peppers, potatoes, mushrooms, onion and fresh pineapple. It is a lot of preparation and quite time consuming; not to the mention the chaos my kitchen is thrown into. 

My family always says it is worth the extra work and clean up.  That is because they are not the ones doing the preparation or the clean up!

The kabobs I usually make are a lot of work and preparation for a meal that my family will usually consume in about 15 minutes and then be on their way. It is just too much work to make only for Mark and I.

I will continue to make these, but only on a special occasion and probably only once a year. You can imagine how excited I was when I found a recipe for kabobs with one vegetable. It is definitely a dish for any night of the week.

Due to the fact tthese kabobs are not overrun with a lot of ingredients, you will make them with relative ease and minimum preparation.

If you love pesto these will be something that you will want to make often.

This is a perfect recipe for me as I always grow basil in my backyard. I prefer to make my own pesto using fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. You can also buy pesto that is ready made in the grocery store.

The meat does not need to be marinated. The meat also does not need to be basted as it is on the grill. Just a little olive oil is all you’ll need.

Brush the pesto on after the kabobs are done on the grill.

Serve these kabobs on a bed of linguine tossed with Parmesan cheese, black pepper and olive oil. If you prefer a healthier option, buy the whole-wheat linguine. It is delicious.

Since I do grow some of my own herbs, I also toss a little parsley in the pasta for color and even more flavor.

If you do not like red pepper, feel free to use the green peppers or any other vegetable that is easily threaded on a skewer. Fresh mushrooms are delicious, too.

So the next time you want to make kabobs, don’t be put off by the fact that they are just too much work. Beef and Pepper Kabobs are easy to make and tasty to eat.

Although I do love my original kabob recipe, I will definitely be making the Beef and Pepper Kabobs more often. They are so delicious and the pasta is so good.

Make these for your family or friends and just watch their reaction. An elegant meal that is not time-consuming and easy to make. It is a definite WIN-WIN!

And remember … a good cook always cleans up!

BEEF AND PEPPER PESTO KABOBS

1 ¾ lbs. boneless beef sirloin steak, cut into 1-inch cubes 2 large red bell peppers, seeded, cut into 1-inch pieces 3 TB olive oil 1 tsp. kosher salt 8 oz. dried linguine or fettuccine ½ cup prepared pesto 1/3 cup finely grated Parmesan cheese ½ tsp. ground black pepper

Thread meat and peppers onto skewers and brush with 2 TB olive oil. Season with salt.

Cook pasta according to package directions. Meanwhile, heat grill to medium high; oil grill grates and cook kabobs, turning frequently until meat is done.  7 to 9 minutes for medium.  Remove from grill.

Using a clean brush or spoon, coat meat generously with pesto.

Toss drained pasta with Parmesan cheese, 1 TB olive and black pepper, serve with kabobs.

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