Recipe: Freezer-to-Grill Steak and Vegetable Kabobs
This is the very definition of a #miraclemeal: beef and veggie kabobs that go straight from freezer to grill.
These absolutely delicious family favorites are made with affordable beef sirloin that is coated with a spice rub, and threaded onto skewers along with veggies. The whole kabob is frozen, skewers and all, so you can make these two at a time or 10 at a time. The best part is you don’t even need to thaw them; when you’re ready to cook just fire up the grill!
Learn the Basic Method: How To Make Freezer Kabobs
Once you’ve learned the basic method for making freezer-to-table kabobs, make sure you also master a few essential tips.
- Keep the pieces the same size.
- Always soak your skewers.
- Make separate skewers of meat and vegetables.
Why make separate skewers? Alternating meat and vegetables on the same skewer may look pretty, but isn’t that practical. They cook at different rates, so either the meat or the vegetables end up overcooked.
A better technique is to keep the beef on one skewer and the veggies on another, so you can pull each type off the grill as they’re ready.
These skewers hold up amazingly well uncooked and frozen, and you don’t have to thaw them out before grilling. They’re great when you need a quick dinner or want to throw a barbecue and do all the prep beforehand.
- 1 1/2 pounds
beef sirloin, cut into 1-inch cubes
- 2 tablespoons
tamari or soy sauce
- 2 teaspoons
packed dark brown sugar
- 1 1/4 teaspoons
- 1 teaspoon
- 1/4 teaspoon
freshly ground black pepper, plus more for seasoning
medium red onion, cut into 1-inch chunks
medium red or yellow bell pepper, cut into 1-inch pieces
medium green bell pepper, cut into 1-inch pieces
- 1 tablespoon
(9- to 10-inch) skewers, soaked in water if wooden
Line a rimmed baking sheet with parchment paper. Place the sirloin cubes, tamari or soy sauce, sugar, cumin, paprika, and the 1/4 teaspoon pepper in a medium bowl and toss to thoroughly coat the beef with the spices; set aside.
Place the onion and bell peppers in a large bowl. Drizzle with the oil, season with salt and pepper, and toss to coat.
Thread the meat onto 8 of the skewers, about 6 cubes per skewer. Lay the skewers on the baking sheet. Cover the skewers with a second sheet of parchment. Thread the vegetables onto the remaining 8 skewers, alternating between 1 piece of bell pepper and 3 slices of onion. Place the skewers on the second sheet of parchment.
Freeze until solid, at least 3 hours or overnight. Wrap the entire baking sheet tightly in foil, or transfer the skewers to gallon-sized freezer zip-top bags, trimming the skewers if needed. Freeze for up to 2 months.
Heat an outdoor grill to medium-high (about 400°F). Place the frozen skewers on the grill (do in 2 batches if needed), cover the grill, and cook undisturbed until grill marks appear on the the beef, about 3 minutes. Using tongs, rotate the skewers a quarter turn, cover the grill, and grill 3 minutes. Continue rotating the skewers a quarter turn every 2 to 3 minutes until the vegetables are crisp-tender and the beef is at the desired doneness, about 10 to 12 minutes total for medium-rare beef. Remove to a platter and let sit 3 minutes before serving.
Oven cooking alternative: If you do not want to grill the kabobs, roast them on a baking sheet in a 400°F oven for 12 to 15 minutes instead.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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