Chef Jason’s World Famous Camp Side Kebobs
Who doesn’t like kebobs? Warm up with these around the camp fire or on the patio. Just because it is winter doesn’t mean we can’t grill, does it? And kebobs are just plain fun. The key to making these special is in the marinade. Of course there are countless marinades you can do. You can play mad scientist and come up with all manner of concoctions. The idea here is to have fun with it and experiment.
- Beef cubes – Don’t use stew meat here. London broil is really great, but sometimes I even use New York Strip or rib eye (my personal favorite). Just make sure it’s cut into 1-inch cubes. 4 to 5 per kabob, so you’re looking at about 3lbs for 7 to 8 servings
- 1 ½ cups plain yogurt
- ½ cup lemon juice
- ¼ cup olive oil, plus 2 to 3 tsp for tossing veggies with
- 1 Tbsp Salt and 1 Tbsp course ground pepper (white pepper if possible)
- 6 or 7 garlic cloves, finely chopped
- 2 heaping tablespoons of chopped rosemary (Now, you’re not using the dried stuff in little plastic jars, are you?)
- Finely chopped (leafy) fresh herbs (parsley, tarragon, marjoram, cilantro, etc…)
- 3 to 4 medium-size button mushrooms per kebob
- 1 large onion, quartered and layers separated into petals
- Wooden skewers
OK, the fun stuff:
First we’ll start with the marinade. Combine the yogurt, lemon juice, olive oil, salt and pepper, garlic, and rosemary in a blender and blend until smooth. Add beef cubes to a gallon-size zip-top bag and pour in the marinade. Push out as much of the air as you can and seal the bag. Massage contents gently to make sure every piece is coated. Store in the refrigerator or icebox for at least 3 hours and up to 12. Also, soak the skewers in water at the same time, for a good 3 hours. I don’t like handling raw meat at the campsite so I prefer to assemble these at home and transport them in disposable aluminum baking pans covered with foil. Its also easy to make a few meatless ones for your herbivore friends.
Drain away marinade and discard. Toss mushrooms and onion petals with 2 to 3 tsp olive oil and salt. Use 3 to 4 beef cubes and 3 to 4 mushrooms per kabob, alternating, with onion petals separating the beef and mushrooms. Leave at least an inch of skewer on each end for handling. Cook over medium heat on all 4 sides until browned and slightly crisp. It should be about 4 to 5 minutes per side. Remove from heat and immediately sprinkle with the fresh-chopped herbs. Let cool for at least 5 minutes. Crowd-pleaser? I think so…
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