Ingredient List:
- 2 steaks — Dodge City Boneless Sirloin / trimmed and cut into 1″ kabobs
- 1 lb — Small new potatoes — halved or quartered to bite size pieces
- 2 lg — Green bell pepper — cut into bite size 3/4 pieces
- 1 lg — Yellow onion — cut into bite size pieces
- 1 bottle — Cherry Republic Cherry-Poppy Seed Vinaigrette
- 1 cup — Lesley Elizabeth Shallot, Scallion and Leek Oil
- 3 Tbsp — Grill Daddy’s Urban CowGrill
- 1 bottle — Daddy Sam’s Just Slop It On Bar-B-Que Sauce
- 6 cloves — Garlic crushed or minced
- 1 ea — Vacuvin and FireWire® SS Flexible Grilling Skewers
Items available at Smoke N’ Fire.
Instruction:
New and Improved! — FireWire® SS Flexible Grilling Skewers.
Old school — Soak the 4″ bamboo skewers @ 1 hour minimum.
FireWire® skewered Par cook the potatoes until just before they are tender, in a microwave or by boiling. Cool the potatoes.
Make the Kabobs by starting and ending the skewering with a sirloin piece, randomly alternating two of the veggies between each sirloin piece.
Combine the bottle of the Cherry-Poppy Seed Vinaigrette with the Shallot, Scallion and Leek Oil, add the minced garlic, and marinate the FireWire® skewered Sirloin kabobs in the Vacuvin, for ½ to 1 hour, longer for a fuller flavor. Shake every ¼ hour to blend the marinade and fully coat the skewered product.
Remove the loaded FireWire® skewers and shake off the excess marinade. Dust the marinated skewers with the Urban Cow Grill.
Grill on high heat searing @ 1–2 minutes per side minimum until browned, baste at each turn with the Slop It On Bar-B-Que Sauce, and Make sure doneness is to your preference.
Serve immediately.
Enjoy!!
