Lazy Shishkabob

Shishkabob is one of my favorite summer-time meals.  It’s a shame that it’s hard to make in the winter when it’s freezing cold and raining or snowing and no-one wants to stand outside and man the grill.   It’s also a little time consuming.  First you have prep the meat and veggies and then you have to put them all on those little skewers and then you have to start the grill and then you have to grill them.  But KB and I have perfected the “lazy shishkabob” for the winter when we don’t feel like grilling.  I call it lazy shishkabob because I can make it quick, I do it in the oven and it has all the bells and whistles of a regular shishkabob.  I know it’s not technically shishkabob because I don’t even put the meat and veggies on skewers any more, but let’s face it…when you’re eating it you’re taking it off the skewer, so who really needs the stick anyways?  The only thing you’re really missing is the smoky flavor from the barbecue, but if you get the right sauce, and char the veggies in the broiler, you can almost over look that fact.

Start by par-boiling your pearl onions.  Boil them for about 5-7 minutes and then peel off the outer skin.

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Next marinade your meat in store-bought barbecue sauce.  I always use rib-eye steak for my shishkabob.  I don’t really know why, I just like it.  Probably because it has a decent marbling and it’s easily cut into shishkabob sized chunks.

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Spread your prepared veggies on an aluminum foil lined sheet tray.  Pearl onions, cherry tomatoes, bell peppers.

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The add the marinated meat chunks.

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Place in a 375 degree oven for about 25 minutes.  If you want some char on your veggies and meat, place them under the broiler for about 5 minutes.  Make sure to keep an eye on it.

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Serve and enjoy!

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Recipe:

2 large boneless ribeye steaks
1 pint cherry tomatoes
1 lb pearl onions
2 large bell peppers, cut into chunks
store-bought barbecue sauce (about 1 cup)

Start by parboiling onions for about 5-7 minutes.  Peel off outer skin.  Meanwhile, cut ribeye steaks  into bite sized chunks. Marinate in barbecue sauce while you cut the bell peppers and wash the cherry tomatoes.  On a sheet tray lined with aluminum foil, spread out prepared vegetables.  Add the marinated meat chunks.  Place into a 375 degree oven for about 25 minutes.  If you prefer charred vegetables, place under the broiler for the last 5 minutes (keeping an eye on it).

Serve and enjoy!

Caroline