Thursday

Easy summer recipes: Beef kebabs and three dipping sauces.



Now that we've officially hit summer head-on here, it's time to fire up the grill, eh? That is, if I don't melt first, from the 100 degree temperatures we've been having here in Texas. Whew!

And, since I ALWAYS and FOREVER need help getting over my fear of cooking beef, I got some great recipes from Robin Miller from the Food Network, thru my friends at Ziploc. She's got a good-looking Beef Kebabs with Three Dips that will definitely become a summer family favorite. (Luka calls it Meat Popsicles. He likes food on a stick.) You can also find even more recipes on their Facebook page. Like that pie...

Beef Kebabs with Three Dips
Ingredients:
• Cooking spray
• 1 1/4 pound lean steak, such as London broil or sirloin (cut into 2-inch pieces)
• 24 cherry tomatoes
• 1 yellow onion (cut into 2-inch pieces)

Directions:
1. Coat an outdoor grill, stovetop grill pan or griddle with cooking spray and preheat to medium-high.
2. Alternate steak pieces, cherry tomatoes and onion onto metal or wooden skewers (soak wooden skewers in water for 5 minutes before using to prevent burning).
3. Season the steak, tomatoes and onion pieces all over with salt and freshly ground black pepper.
4. Place the kebabs on the hot grill and cook for 5 to 7 minutes for medium-rare to medium, turning frequently.
5. Serve with any or all of the following dips:

Chipotle-Lime Mayo
Ingredients:
• 1/3 cup of light mayonnaise
• 1/2 lime, juice and zest
• 1 tablespoon finely chopped fresh cilantro
• 1 teaspoon smoked chili powder, such as chipotle powder

Directions:
1. Combine all ingredients into a small bowl
2. Mix all ingredients well.
3. Season to taste with salt and freshly ground black pepper.

Wasabi Soy Sauce 
Ingredients:
• 1/3 cup reduced-sodium soy sauce
• 1 1/2 teaspoons wasabi paste
• 1 teaspoon sesame oil

Directions:
1. Combine all ingredients in a small bowl.
2. Mix all ingredients well.

Roasted Red Pepper Dip
Ingredients:
• 1 cup chopped roasted red peppers from water-packed jar
• 1 tablespoon of extra virgin olive oil or basil-flavored olive oil
• 1 teaspoon salt-free garlic and herb seasoning
• 1 tablespoon finely chopped fresh basil (optional)

Directions:
1. Combine all ingredients but the basil in a blender and puree until smooth.
2. Fold in basil if desired.
3. Season to taste with salt and freshly ground black pepper.

My foodie friend Chris also recommends that if you're going to marinade your meat before you grill it, put your marinades into a big Ziploc bag, throwing in your meat, and letting it sit in that bag in the fridge all day before you grill. Easy clean-up!

Mommy's Wish List Disclosure: Ziploc sponsored this post. 

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