Carrian Cheney of Oh, Sweet Basil is a blogger, wife and mother who believes in the power of home-cooked food and gathering at the dinner table to improve her family’s minds, bodies and spirits. Carrian is not only a fantastic cook and long-time fan of Hamilton Beach, but strives to inspire families to reconnect through food. She can be found on Facebook,Twitter, Instagram and Pinterest.
Hi everyone! I’m Carrian, and I am visiting again fromOh Sweet Basil. When we heard Hamilton Beach was putting out a new indoor grill this summer, I wanted one ASAP! In Utah, it can still be snowing clear into June which is totally not my favorite thing in the world. But, I also love (in fact, our whole family looooooves) grilled food, and an indoor grill brings the goodness all year round without having to fire up a grill outside. It works amazingly and leaves beautiful grill marks.
We have always “cooked” with our kids, but as our oldest turned eight, we decided a new indoor grill would let her help out with actual cooking. I almost had a heart attack, but it actually ended up being awesome. I got started with slicing the flank steak into strips while I let her dump ingredients for a marinade into a dish and whisk them together. I tossed in the meat and covered the dish with plastic wrap. This is my favorite marinade and thankfully you can let it rest in the fridge for 10 minutes or up to an entire day and both produce really flavorful meat. We opted for two hours, and in the last 20 minutes, we let the skewers soak in water.
Next, I pierced the meat onto the skewer and threaded it back and forth until it was all on. Then, I pushed it to the end of the skewer and added a pepper before starting the next piece. I repeated until everything was used and then I carefully taught our 8 year old to hold onto one end and place it on the grill which we had heated to “sear”. She did an awesome job.
I have to admit, it was nice to have the help and spend time together, but I cannot even tell you how awesome my daughter felt because she cooked the kabobs by herself. Turning them on the grill was a tad tricky for her, but with tongs and a little practice we ended up with pretty darn good-looking kabobs. The grill stayed the same temperature the whole time and the cleanup was easy thanks to the removable plate.
I actually ended up seeing the Hamilton Beach crew at a conference a week later, and I couldn’t stop raving about how awesome these kabobs were and how great this grill is. So, I’m hoping you’ll try it and maybe let the kids get involved, too. You never know, they could end up having a passion for food and be cooking for you one day!
- 1 each orange, red and yellow bell pepper, cut in large pieces
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh basil
- 2 Tablespoons packed brown sugar
- 2 teaspoons white balsamic vinegar
- Juice of one medium lime
- 2-3 lb flank steak, sliced thin
- Wooden skewers
- Lime for serving
- Whisk together the marinade in a glass baking dish and add the meat strips. Cover with plastic wrap and allow to marinate for 10 minutes or up to 24 hours.
- Soak the wooden skewers in water for 20 minutes.
- Heat the grill to SEAR and then thread the meat, one piece at a time, onto the skewer. Alternate with peppers until you have filled the skewer. Stretch the meat out a little to promote even cooking as seen in the photos.
- Grill for 3-5 minutes on one side, flip and grill for another 3-5 minutes depending on how done you like your meat. Squeeze a little fresh lime and enjoy!
The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable, making cleanup a breeze.