Comments from the Stone Ridge Chef
Any type of steak or roast can be used for this recipe. If you can cut the beef into 1" cubes, you will be successful.
I like to use a variety of different colored peppers, just to add color. Sometimes I also add a hot pepper. You can use any color color or kind of pepper you want.
Sometimes, if there are some nice cherry tomatoes in the garden, I will add some. Just know that they require less time on the grill than everything else. So, you can add them part way through the grilling process, or else you will have very well-grilled cherry tomatoes and they might get a little mushy and fall apart.
I prefer to serve these Kabobs on a bed of Quinoa, but any type of rice would also work. You could even use pasta if you want to.
Quinoa Steak Kabobs go well with a warm, buttered dinner roll and a tall glass of lemonade or ice water.
Combine olive oil, soy sauce, Teriyaki sauce, honey, garlic and black pepper in a bowl or large plastic bag. Add the cubed beef and the mushrooms and marinate for at least three hours (overnight in the refrigerator is okay also).
When the ingredients have been marinated, start by cooking the quinoa so it is done about the same time as the kabobs.
Remove mushrooms and beef from marinade and thread them onto a skewer, along with the pepper and onion (and tomatoes if you are using them).
Heat the marinade and add a tsp of corn starch to thicken it.
Cook the skewered ingredients on the grill for ten or fifteen minutes. Turn them a few times, and brush marinade on them each time you turn them. Another option is to brush BBQ sauce on, but I would not recommend it. You already have a lot of flavors going on here. However, if you really like the BBQ sauce option, then I suggest that you do not marinade the meat and mushrooms.
Place the quinoa on a serving platter and pile the skewers on top. ENJOY!
Ingredients
Directions
Combine olive oil, soy sauce, Teriyaki sauce, honey, garlic and black pepper in a bowl or large plastic bag. Add the cubed beef and the mushrooms and marinate for at least three hours (overnight in the refrigerator is okay also).
When the ingredients have been marinated, start by cooking the quinoa so it is done about the same time as the kabobs.
Remove mushrooms and beef from marinade and thread them onto a skewer, along with the pepper and onion (and tomatoes if you are using them).
Heat the marinade and add a tsp of corn starch to thicken it.
Cook the skewered ingredients on the grill for ten or fifteen minutes. Turn them a few times, and brush marinade on them each time you turn them. Another option is to brush BBQ sauce on, but I would not recommend it. You already have a lot of flavors going on here. However, if you really like the BBQ sauce option, then I suggest that you do not marinade the meat and mushrooms.
Place the quinoa on a serving platter and pile the skewers on top. ENJOY!