Dad’s Kabobs & Summers Long Ago

Running in the sprinklers.  Catching butterflies.  Anxiously awaiting the ice cream truck.  These are all parts of summer’s long ago.  Simply times.  No worries. Growing up, Dad’s awesome kabobs were without a doubt a summertime favorite of mine. It seems only fitting that my first “blog” would be this recipe and all the memories it holds.

Beef - Beef Kaobobs 7-22-13Dad would marinade chunks of steak the night before, and then put the kabobs on the spit to slowly barbecue over a bed of hot coals in his trusty Webber. It seemed to take forever, the savory scented ghostly-gray smoke floating through the backyard, causing our mouths to water. Dad made us wait until the first piece of meat fell from the skewer. Only then was it considered “done”. My brother and I would dance about in the smoke, excitedly waiting and watching for that first morsel to fall and sizzle madly on the red-hot coals.

On special occasions, dinner was always followed by a summertime favorite – Marie Callender’s fresh strawberry pie topped with a mountain of fresh whipped cream. Barbecue and strawberry pie – summer was officially in full swing.

Ingredients – Farley’s Secret Marinade

2 Cups Salad Oil
1 Cup Soy Sauce
¼ Cup Worcestershire Sauce
2 Tablespoons Dry Mustard
2 ½ Teaspoons Salt
1 Tablespoon Coarse, freshly ground Black Pepper
¾ Cup Red Wine Vinegar
1 ½ Teaspoons dried Parsley Flakes
2-3 Cloves Garlic, pressed
½ Cup Lemon Juice

Ingredients – Beef Kabobs

2 lbs Beef Tenderloin (½ lb per person, add more as needed)
1 Recipe Farley’s Secret Marinade (above)
1 Bag Pear Onions, outer layer peeled
1 Basket Cherry Tomatoes, washed
2 Red Bell Peppers, seeded and cut into chunks
2 Green Bell Peppers, seeded and cut into chunks
20 bamboo Skewers or 10 long metal skewers for threading

Cut tenderloin into 2” cubes. Whisk together ingredients for Marinade. Place sirloin in a Tupperware Marinating container or in a large re-sealable bag that is placed in a casserole dish. Pour marinade over meat and place in refrigerator overnight. Flip container occasionally to turn meat and better saturate with marinade.

If using bamboo skewers, soak in water for 30 minutes to prevent burning. Remove meat from refrigerator and allow it to come to room temperature, about 20-30 minutes.

If using a zip-lock bag for marinating, pour meat with marinade into the casserole dish. Prep the vegetables and have them at the ready.

Thread 1 pear onion, 1 chunk of sirloin, 1 red pepper, 1 cherry tomato and 1 green pepper onto skewer. Repeat until skewer is filled. DO NOT thread too tight or meat will not cook properly. Repeat same with remaining skewers until all the ingredients are used.

Build a hot bed of coals. Grill Kabobs 5 inches from coals for 3-5 minutes per side, giving a quarter turn each time for even grilling. Meat should be medium-rare for best results.

If you have a motorized spit for your trusty Webber, by all means use it.  Although the meat will take longer to reach perfection, it is well worth the wait.

3 thoughts on “Dad’s Kabobs & Summers Long Ago

  1. Reblogged this on Rosemarie's Kitchen and commented:

    As summer draws to a close, I thought I’d share once more the first recipe posted to Rosemarie’s Kitchen. My Dad’s awesome Kabobs. This is one of the best marinades, delicious on chicken or beef. Here’s to you Dad!


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