Does your man think he is “King of the Grill”? Let him prove it with this recipe. I know it is getting colder, but grilling is a great thing. We all need a break, so why not get the man involved with dinner? Those of you on a diet will LOVE these. You can eat two kabobs and it is still less than one steak. You CAN afford steak!

Remember the sirloin I told you to keep on hand? Now’s the perfect time to use it. These can be an appetizer or a main meal. For appetizers, plan on one kabob per person—for a main meal, two-three kabobs per person, with some additional side dishes.

Check on sales at your local grocery. Some stores have “clearance” meats every now and then. Don’t worry, these are not bad meats. Just bring them home and either cook them that night, or put them in the freezer–they will stay good–and you get a price break!!

For this recipe, I bought a 2 1/2 pound of sirloin steak. DO NOT buy the thin cut—those don’t work well here. This should feed 5 or more people—but depends on their appetite. I got 12 kabobs–with 5 or 6 pieces of meat on each one.

Steak Kabobs

1 Sirloin Steak—2 1/2 pounds, cut into cubes–about 1 inch

1 Large or 2 Small Onions–rough chopped into bite size pieces–I’ll explain

1 Large or 2 Small Bell Peppers–any color–bite size pieces also

Mushrooms–optional–white button –sliced or halved

Yellow Squash–optional–washed and sliced thin

Dale’s Steak Seasoning

Salt, Pepper, Garlic Powder to taste

Skewers

If you are using wooden skewers, you need to soak them in water for at least 20 minutes–if you don’t, the skewers could catch fire and ruin the dish. Make sure the meat is thawed. Tell your man to preheat the grill. If you do not have an outside grill, you can use an indoor grill pan for the stove or a George Foreman grill. Heat those to medium high. Trim meat to remove any excess fat and then cube it. I cut strips first and then cut them into about 1 inch size cubes.

Next cut the onions into bite size pieces. Here is how I do it. Cut off each end of the onion then, slice in half lengthwise. Peel the outer layer off–this removes the skin. Slice each half lengthwise 3 times, then widthwise once. This will give you several bite size pieces–just separate them.

Now for the bell pepper. I slice in them half lengthwise and remove all the seeds and stuff. You will know what I mean when you cut into it. Next, I slice into the wide slices and then cube it. You want all items to be about the same size.

To fill your skewers start with the onion, steak, pepper, steak–and keep repeating. If you choose to use the mushrooms and/or squash, layer them wherever you’d like. Place on a large platter and drizzle with the Dale’s. Sprinkle with salt, pepper, and garlic powder. Flip and repeat. Give to the “King” and let him cook them for about 15 minutes per side. This all depends on how you like your steak and how hot your grill is. I like mine medium-rare. When done, your veggies will still be slightly crisp. My kids don’t like to eat the veggies, but will agree that they add tons of flavor to the steak. I usually serve these with grilled potatoes–coming Thursday. Enjoy!