A few tips that will help ensure your kebabs turn out well. Marinate the veggies, the longer the better. Use double skewers to make them easier to turn. Use bamboo or wooden skewers so that the inside of the steak pieces stay nice and pink. Keep a little space between the items (more space than shown in the photo above, I sort of forgot that part when I did the batch pictured), so that the food grills versus steams. And most important, keep an eye on them! The veggies will continue to cook a little once you’ve taken them off the grill and they are resting, so keep that in mind.
Prep time: 45 minutes
Cook time: 15-20 minutes
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 3 Tbsp red wine vinegar
- 1/4 cup Agave
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- Freshly ground black pepper to taste
- 1 large bell pepper
- 1-2 medium red onions
- 1/2 to a pound button mushrooms
- Cut the vegetables into chunks pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.
- Mix the marinade ingredients together in a bowl and add the vegetables. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.
- Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
- Prepare your grill for high, direct heat. Grill for 18 to 20 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.