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Looking for a special Valentine’s dinner for your family? This is what we’ll be having!
You know, every time we sit down with our family to enjoy a meal together it is an occasion to be grateful for. Sometimes, though, extra special occasions take place. Birthdays, celebrations, anniversaries, milestones, or holidays. On these occasions, we might want to cook something a little extra special and this meal is one of those favorites for me. The great thing about this meal is that it is something that you might order in a restaurant, but you can easily feed 6-8 people with this meal for under $20.00 – or feed a family of four twice.
Now don’t go thinking I spend this much on a homecooked meal on a regular basis! Most of my suppers cost less than $10 to make, some significantly less.
Soooo this is how I make my steak Kabobs. This recipe works just as well for chicken, too. Just substitute boneless skinless chicken breasts and follow all the instructions just as they are written.
Ready for some good food? Lets get cooking!
You’ll need: 1-2 pounds top sirloin, 1 bottle Moore’s or Dale’s Marinade (or a recipe of my All Purpose Marinade, click here), wooden kabob skewers, and some vegetables of your choice.
Top Sirloin, when prepared this way, is tender and full of flavor.
I really like to use cherry tomatoes and onions because the tomatoes get so very sweet when cooked this way and the onions add a lot of flavor to the meat. I’m also using a bell pepper and some mushrooms. Feel free to use whatever vegetables you have on hand or your favorites.
Using kitchen shears, cut the top sirloin into bite size pieces.
I generally cut mine into about one inch cubes. You don’t have to be precise here though.
Just make sure it is a small hunk of meat.
Place the meat in a zipper seal bag and add 1 cup of marinade.
Seal well and put in the refrigerator for at least an hour. You can marinate this the night before if you like.
Thirty minutes before you’re going to cook your kabobs, place some skewers in a dish filled with water to soak.
Cut your veggies into bite sized chunks and set up a skewering station.
I just like how intimidating that sounds. Imagine if someone were to call while you were doing this and ask what you were up to.
“I’m setting up a skewering station.”
They may not call back for some time
Using whatever pattern you’re in the mood for, skewer veggies and meat onto your kabobs.
This makes a LOT of kabobs so normally I freeze half of the meat in the marinade to make them for another meal but I wanted to make them all to show you how many came out of this. See the things I sacrifice for you? Now I’ll have to eat steak kabobs all week long, oh the horrors of my job! ~snickers~
I like to start and end with cherry tomatoes, but sometimes I don’t.
I also like to place onion slices next to the meat, but sometimes I don’t.
I really like to sing Fantine’s big “I dreamed a dream” solo at the top of my lungs, but my family is thankful that I usually don’t – unless a moment just really calls for it!
There does not need to be a rhyme or reason to this so just do it however you want to.
If I end up with a lot of extra veggies, I make kabobs with only vegetables. These are wonderful to serve on the side!
Place all of these on a rimmed baking sheet to catch the juices and bake at 350 for thirty minutes, turning every ten minutes, until meat is cooked through and veggies are lightly browned around the edges.
See that gorgeous rice pilaf in the photo? It has so much flavor that it just about takes to singing as soon as you get a bite in your mouth, and it is Easy with a capital “E”! You can get the recipe for it by clicking here.
Now go ye forth and haveth ye a wonderful day!
“If it wasn’t for the optimist, the pessimist would never know how happy he wasn’t.”