Who is excited that spring is finally here?! There is something about fresh air, sunshine, and lush landscapes that brings me immediate joy and happiness! Something else I look forward to… cookouts! Grilling and spending more time outdoors is so much fun, especially since I was cooped up inside all winter long, and my dogs love it too 🙂
When it comes to grilling, I have to admit I am not all that experienced. I usually assign my husband to do that part (and I know he secretly doesn’t want me anywhere near his grill!). I decided to do some research on my own, so this summer- maybe he will have to step aside and let me do some of the grilling! Here is what I learned:
There are three main types of grilling: 1. Charcoal Grilling 2. Gas Grilling 3. Electric Grilling
So I am not completely clueless and know that gas grills are the most common and the kind of grilling that I grew up with. I have experienced charcoal grilling a couple times camping, but I didn’t go anywhere near it; fear of the unknown I suppose haha. Electric grilling, though, was something I didn’t even really realize existed. It makes sense for people who live in apartment complexes and aren’t allowed to have fire burning grills, or for those who don’t have adequate space outside to have a gas or charcoal grill. If you’re looking for the real deal, authentic grilling experience- charcoal grilling is for you. Although it takes longer to start up and you could need a chimney starter, you can add different flavors to your food by using different wood chips! Pretty neat! Charcoal grilling tends to be a little messier than the other grilling methods, but if you’re craving that sultry, smoky flavor- this is the way to go.
Gas grilling can provide some of those same flavors, however, you can’t use different flavored wood chips. It’s a lot easier to start being that you use a propane tank or connect the grill to a natural gas line to get the fire burning. The tanks generally aren’t too expensive, but if you do a lot of grilling, make sure you have an extra propane tank on hand! Electric grilling is great for that “feel” of grilling and having a cookout in spaces that don’t allow for the authentic grilling experience that charcoal and gas grilling provide; but it doesn’t allow the food to absorb any sort of smoky flavors. But isn’t it great to be able to move the cooking on your stove or George Forman to outside??!!
So now that we have the grilling methods down, I thought I would share my favorite Kebob recipe- Let’s get grillin’!
Marinated Steak or Chicken Kebab
Cubed Steak or Chicken
2 Orange Bell Peppers
1 Red Onion
1 Large Zucchini
1 Large Yellow Squash Zucchini
**NOTE: Marinade the meat and vegetables separately. The meat comes out best when marinated overnight
2 Tablespoon Minced Garlic
2 Tablespoon Dijon Mustard
2 Tablespoon Worcestershire Sauce
¼ Cup Lemon Juice
¼ Cup Soy Sauce (or Liquid Aminos/Tamari for gluten free)
½ Cup Olive Oil
* You will need metal or wood skewers to make these
- In a small bowl, combine the marinade ingredients. Add the meat and coat the meat well. Cover the bowl with plastic wrap and store in the refrigerator overnight, or for at least a couple hours before grilling.
- Cut all the veggies into large chunks. In a medium- large bowl, combine more marinade ingredients, and toss the cut veggies in the marinade until well coated. Refrigerate for at least an hour.
- Now, spray the skewers with oil (I used coconut oil) so the meat and veggies won’t stick and skewer the meat and veggies. I like to take one of each and alternate until the skewer is full. Repeat for all the skewers.
- Fire up your grill to medium-high heat (each grill is different, so just take note). Cook each skewer until the meat is cooked through, rotating them every so often to ensure even cooking (exact timing will be different with each grill, but generally when you start to get those nice charring lines on the outside is a good sign you’re getting close)
- Serve with rice, salad, potatoes- whatever other side you wish!