Sanitas’ Best Kabobs
Ingredients
Approximately 3 servings
1 lb of meat cut into 1-2″ chunks (I used lamb – the cut at the grocery store was called “kabob” but ask your butcher which to get and he or she will know!)
1 small red onion, cut into large chunks
2 tomatoes, cut into large chunks
coarse sea salt
black pepper
ground garlic powder
rosemary or oregano (if using lamb either of these is delicious)
Variations
Use beef, chicken or pork instead of lamb.
Add in some bell peppers to the mix of veggies.
Add in some pineapple to the skewer to add color and sweetness.
Use shrimp if you’d like, but skewer them separately from veggies as they tend to cook a lot faster than the veggies.
Directions
Dust the cubed meat liberally with seasonings and set aside while you chop your other veggies.
Arrange meat and veggies in an alternating pattern on kabob skewers.
If you use wooden skewers, soak them in cool water before putting the ingredients on them.
Place on a grill pan over medium-high heat for a few minutes per side, turning just when each side has browned. You don’t want to over cook your meat.
You may find that creating meat-only and veggie-only skewers works better if you like your veggies more well-done since they take longer to grill than the meat does.
This is a great recipe from Balanced Bites to help you whip up dinner when you're in a hurry!
Don't have a grill? No worries! Invest in a cast iron grill pan.