Steak kabobs are so easy to prepare and they taste so good. Here is how we prepare them:
We use metal skewers that are flat as opposed to round. The vegetables and meat tend to stay put when you turn them. If you use wooden skewers, be sure to soak them in water for at least 30 minutes before using them to prevent burning.
Next, we chose a boneless ribeye for the meat. Cut into one inch squares. Although not necessary, the taste can be enhanced by marinating the steak before cooking. We sometimes use a store bought marinade such as Sweet Baby Rays Honey Teriyaki. If you like to make your own, there are plenty of recipes on the internet.
Now the vegetables. We usually use cherry tomatoes, mushrooms, small onions and green pepper. Place the vegetables on a skewer alternating each type. Then brush on olive oil.
We prefer to place the meat on a separate skewer from the vegetables because the vegetables usually get done before the meat. However, if you like your meat on the rare side, you can mix with the vegetables.
In this instance the kabobs were cooked on the Big Green Egg with the temperature between 300 and 350 degrees. At this temperature, cook the vegetables around 4 minutes then turn and another 4 minutes. The meat takes a little longer, about 5 minutes per side. Obviously, the times will vary depending on how hot your grill is.
When done, remove from skewers and enjoy those steak kabobs!