Friday, July 29, 2011

Kabobs & Flatbread

This is a summertime favorite for us!

For the kabobs:
Steak or chicken cut into even sized cubes
Any vegetables that you like. We used onions, zucchini, and mushrooms
(quantity depends on the amount of meat you are marinating. This is for 4 steaks, cubed)
1 Tbsp. fresh oregano, chopped
2 cloves of garlic crushed
Zest and juice from 1 small lemon
About 5 Tbsp. olive oil
Coarse salt
Fresh cracked black pepper

Cut up the meat and place in a re-sealable bag with the marinade, salt and pepper to taste. Allow to marinate all day or over night. Skewer the meat with pieces of onion in between each piece. Sometimes I skewer the vegetables separately because they don’t cook as long. For the vegetable kabobs, I drizzle olive oil on them and salt and pepper – simple. Grill everything. Grill the flatbread and place on a platter. Take all the meat and vegetables off the skewers and place right on top of the meat so all the juices run into the bread. So delicious!

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