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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,TwitterInstagram and Pinterest.

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking

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.

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking

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.

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking

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.

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking

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!

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking


Searing Grill Steak Kabobs
SERVES: 4

Ingredients
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
Instructions
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!
Everyday Good Thinking http://everydaygoodthinking.com/

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 Hamilton Beach Searing Grill @hamiltonbeach

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.



Fun Family Dinner: Veggie Kabobs

Some kids are resistant to eating vegetables, while others are open to trying just about everything. We have found allowing kids to assist in the preparation of the meal usually makes them more excited to try new things. It also helps educate them on nutrition and healthy choices. These marinated summer vegetable kabobs are fun for the whole family to prepare and kids love to get their hands dirty and create their own kabob combinations. 

This recipe is great for farmer’s market summer squash, but feel free to add or subtract your favorite vegetables and customize the ingredients for your family. If you are using bamboo skewers, remember to soak them in water for at least 20 minutes prior to grilling so the sticks won’t burn.

Serve these kabobs at your next family dinner and get the kids to help you with the prep work, or enjoy this recipe at your next cookout or barbecue with friends and family.


Marinated Vegetable Kabobs
YIELDS: 4 servings

Vegetable kabobs are fun to make, easy to cook and serve, and create a vibrant and colorful plate. Lightly charring the edges of the vegetables gives the flavor more depth. You can marinate the vegetables in a covered dish, or if there is limited space in the refrigerator, use a large resealable zipper storage bag.
Marinade
1/2 cup balsamic vinegar
2 tablespoons olive oil
4 teaspoons dried basil
2 teaspoons garlic powder
Ground pepper to taste
Vegetables
8 large mushrooms, thickly sliced
1 large red bell pepper, cored, seeded, cut in chunks
1 large yellow pepper, cored, seeded, cut in chunks
1 large green pepper, cored, seeded, cut in chunks
1 small red onion, cut in chunks
Instructions
Mix marinade ingredients. Add vegetables.
Cover, refrigerate and marinate 4 to 8 hours.
Thread vegetables onto skewers; place on grill.
Grill 8 to 12 minutes, turning occasionally.
Everyday Good Thinking http://everydaygoodthinking.com/

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Test Kitchen Tips: Use a non-metal dish for marinating. Most marinades contain acidic ingredients, such as vinegar or lemon juice, which react with metal causing “off” flavors.

Be creative with vegetables. Try red potatoes, asparagus, broccoli, or cherry tomatoes. There’s no need to be limited to white button mushrooms. Choose from a variety such as Portabella, Crimini and Shiitake mushrooms.