I have a friend who buys pre-made kabobs for the grill, at 10 times the price and 100 times the silliness of not making them yourself. Don't be that friend.
“What are you cooking? That smells amaaaaazing.” - Neighbor
Ingredients:
1 lb. top sirloin
1 red onion
Handful of yellow and red baby bell peppers
Handful of cherry tomatoes
1 tablespoon thyme
Pepper
3 cloves minced garlic
Olive oil (a spray will be easier)
You'll need disposable wooden skewers or heavy-duty metal skewers, usually 10-12 inches long. Make up to 4 kabobs with this recipe, or cook just one or two, then have leftover meat and veggies for a fajita, stew or stir fry.
Preparation:
Preheat grill or grill-pan on stovetop. Cut sirloin into 1.5-inch cubes and mix with a splash of olive oil and minced garlic. Halve the peppers and remove seeds. Peel onion and cut into chunks (no need to get technical here - just make it into pieces you can work with). Thread all ingredients onto skewers, alternating colors and meat/veggies. Coat kabobs with oil and sprinkle with thyme and pepper.
Cook & Serve:
Grill until the meat is medium-ish, turning the skewers often. Plan about 10-15 minutes, but use a meat thermometer to get the beef cooked to your liking.
A Little Backstory:
Good god, I nearly burned down the apartment complex. I tried broiling these kabobs in the oven on a foil-lined baking sheet, and the oil and steak grease flared up like a son of a bitch and started splattering and burning on the oven heat coils. The apartment filled with smoke and the fire alarm starting screaming. And I mean SCREAMING. It's an automated woman's voice that shrieks "FIRE FIRE FIRE FIRE FIRE!" The kabobs got doused in the sink, the balcony doors got thrown open, and I waved a pillow under the smoke alarm like I was trying to runway-signal a crashing jetliner. Second attempt was less eventful: I bought a stovetop grill -- a flat, cast iron beauty that covers two burners. You turn both burners on to heat it. Still wise to turn on the fans and open the windows, just in case, but no screaming. Which should always be your cooking goal.
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