Rob Kabobs

Cooking seasoned meat and vegatables on skewers is pretty cool. Everyone likes it because the guests get their own skewer of good stuff but its also easier and more fun for the outdoor cook. I really like cooking this way outdoors on the grill.

There are several additional cool things about skewery cooking:

1. Great for entertaining
2. Meat and/or vegetable skewers cook rapidly
3. Food is freshly prepared without a long wait.
4. Each guest gets their own skewer of food
5. Clean up is very quick and easy

Rob Kabobs are just my variation on the art of skewer cooking. Please substitute anything that makes the recipe better for you.

The following recipe serves four adults.

Ingredients:

1 Boneless Beef top sirloin steak - cut into 1-inch-thick cubes (about 1.25 lbs). You can do chicken breasts here just as well.

1 Medium Red Bell Pepper - cut into one-inch pieces.

1 Medium Green Bell Pepper - cut into one-inch pieces

1 Medium Yellow Squash - sliced 1/2 inch thick

1 Medium Zuccchini - sliced 1/2 inch thick

1 Small Red Onion - cut into 1 inch thick wedges

8 Medium Mushrooms

Directions:

Alternately thread beef and vegetables onto four 12-inch metal skewers. Brush with olive oil season with your favorite spices.

Place skewers on grill over medium fire. Grill, uncovered, 15-20 minutes for medium-rare to medium doneness, turning occasionally.

Eat it up. Just be sure to let it cool enough to not burn your mouth. Ouch!!!

Variations:

You can switch out the meat and vegetables to whatever you want - make up your own combination of what goes on the skewers.

I always ran short on enough grilled onions so you might consider adding more onion on the skewers to fill them up.

Hope you enjoy the food.