Sizzling and Grilling for Father’s Day & A Beef Shish-Kebab Recipe

‘Tis the season---for sizzling and grilling. The first official day of summer is next week and this weekend we celebrate “Father’s Day.” This special day, is a celebration to complement fatherhood and male parenting. Father’s Day is celebrated in many countries, but the date varies. As our celebrations continue with our family gatherings, cooking on the grill or BBQ’s are a big part of Father’s Day. The weather is sunny and warm which is a perfect way to start the merriment of the day. So let’s go outside and get grilling!

Men, for years have been somewhat in charge of the “Grill or BBQ”. It is said that, “women cook” and “men grill.” It is a big thing to get prepared for the “Grill Master” or “King of the Grill”. There are special tools that are needed and we can’t forget the “grilling apron.” Grilling or BBQ’s are exciting and fun for men, due to the fact that there is fire, meat, and beer involved. Now, I am not saying that women can’t grill or BBQ, which they can, but most of the time they choose to leave this job to the guys.

Before we start grilling, eating, and celebrating, let me share with you some interesting facts about the way we cook our food with this method. Typically to “grill” is to cook quickly, while “barbecue” is a much slower method using less heat than grilling over an extended period of several hours. Whether you use gas, charcoal, or flavored wood chips/boards, all of these methods add flavor and tenderness to your meats, veggies, and yes, sometimes fruits for desserts. You can use a wide variety of marinades but look for something with an acidic base, like a vinegar or citrus juice with enough flavor, but not over power it.

Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food if you don’t watch your grill. Shish Kebabs are best grilled over a high heat. Kebabs are small pieces of meat on a stick. Or veggies, if you are a Vegan, even though the term shish kebab (şiş kebap in Turkish) translates to “grilled meat on skewers.” Orginally this was a Turkish dish of marinated lamb that was skewered and grilled over a charcoal fire. But today, we skewer and grill everything from eggplant to chicken, and fruits to marshmallows with chocolate. It is often recommened to choose food that will cook at the same rate and same size, when putting them on the skewer together.

My dad the "Grill Master"

My dad is our Grill Master. He either grills with charcoal or uses the gas BBQ. He would even go outside in the rain with an umbrella or in the winter when it was snowing and get the BBQ ready for our dinner. He still to this day goes out in his apron with his tools and cooks for the family, his famous steak, ribs, or shish kebab recipe. I would love to dedicate this recipe to my dad and wish him a very “Happy Father’s Day” from his favorite daughter (his only daughter). “Festa del Papa!” And a “Happy Father’s Day” to all of my readers as well.


Beef Shish Kabobs

Ingredients: (depending on how many people you are serving)
beef sirloin, top sirloin, or filet
yellow or white onions
green peppers
large white button mushrooms
red peppers
Meat Marinade (jar or mix)

Directions:
If you are using bamboo skewers, start by submerging them in water. Let them soak for 30 minutes. If you use double skewers it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers.

Make the marinade. (follow recipe on marinade) In a stainless or glass bowl large enough to hold the meat. Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature.

Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares. You can leave the mushrooms whole, but for larger mushrooms, you cut them in half. You can alternate between onions, peppers, and mushrooms, with the meat on the skewers. After assembling the kabobs, brush some oil on the BBQ grill with a paper towel dunked in oil so they will not stick.

Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.

You can serve over rice with a crisp tossed salad and a glass of Redwood Creek Rich Red Blend wine, which has the luscious flavors of dark cherry and brown spice. Enjoy!

Till Next Time……….

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