Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Culinary Corner with Chef Morissa: Steak Kebabs

INGREDIENTS:

Marinade

• ¼ cup Olive oil
• ¼ cup Soy sauce
• 1 ½ tbsp. Red wine vinegar
• 2 ½ tbsp. Worcestershire sauce
• 1 tbsp. Honey
• 1 tbsp. Dijon mustard
• 2 tbsp. Minced Garlic
• Salt and pepper to taste

Main Dish

• 2 lbs. Sirloin steak, cut into 1 ¼ inch pieces
• 8oz. Cremini mushroom
• 3 Bell peppers, cut into 1 ¼ inch pieces (3 different colors)
• 1 Red onion, cut into 1 ¼ inch chunks
• 2 tbsp. Olive oil, plus more for grilling
• Salt and pepper to taste
• 2 tsp. Garlic powder
• 2 Sprigs of fresh thyme, chopped
• 1 Sprig fresh rosemary, chopped
• 10 Wooden skewers, soaked in water for at least 30 minutes

PREPARATION:
Place steak in shallow dish and pour marinade over steak. Refrigerate for 3-6 hours. Preheat grill to 425 degrees. Drizzle veggies with oil and herbs and coat. To assemble kebabs, layer steak and veggies onto kebabs in desired order. Brush grill grates lightly with oil. Place kebabs on grill and cook for about 8 minutes. Enjoy!

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