* Contributing writer and chef extraordinaire Marcia Kellogg is back at Be Your Best Mom sharing her Teri Beef Kabob recipe and giving Cave Tools’ Shish Kabob Barbecue Skewers a try! *
Barbecue Skewers Product Review:
Last week I was given the chance to try out Cave Tools’ Shish Kabob Barbecue Skewers 10pc Set. I love grilling out, and with the crazy mild winter we’ve been having in the Northeast, I was excited to throw something delicious on our gas grill. I chose to make a fairly traditional teri-syle beef kabob, mostly because I know C will eat it without complaining. And let’s be honest, it’s delicious! I have included my recipe below if you’d like to try it out, too.
The 10 piece set of Cave Tools Skewers is a great size. Depending on who you’re cooking for, and what you’re making, this set is going to work well for most families and small groups. They are fantastic for meats and thinly sliced or softer fruits and vegetables. The piercing end of the skewer is sharp but flattened, so it isn’t going to go into chucks of carrots, but it will be great for onions, tomatoes, zucchini, etc. I really wanted to try them on the leftover pineapple I used, but we ate it for breakfast. Grilled pineapple is seriously scrumptious with ice cream.
There are a number of great features on this set. One is the easy food remover disks that aid in releasing your food from the rod. It’s such a bother when wooden skewers splinter or snap when you are taking off the meal you worked so hard on! These disks slide easily up the skewer and slip the food off without mashing it. The flat design is also super functional, as it keeps the food pieces from turning on the skewer while you’re trying to turn them on the grill. And at my house, everything except the cast iron has to be able to go in the dishwasher. When dinner was done, I rinsed the skewers off a little and tossed them in the utensil keeper in the dishwasher. They came out spic and span without a trace of beefiness.
Recipe: Teri Beef Kabobs:
- 1-2 pounds beef sirloin, cubed into 1 inch pieces. My steak of 1 ½ pounds was plenty for 3 people.
- Marinade: this will also work well with pork, chicken or veggies!
- 2 Tbsp. Vegetable Oil
- 2 Tbsp Ponzu or Soy Sauce
- 1 Tbsp Brown Sugar
- ½ tsp Ground Black Pepper
- ½ tsp Salt
- 2 Tbsp Pineapple Juice (secret ingredient!)
- ½ tsp Ground Ginger
- 1 tsp Garlic Powder
- 1 Tbsp Dried Onions
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds (optional)
- -Stir everything together in a large bowl. Add meat, gently toss to coat, and marinate in the fridge up to 8 hours. I let it set covered on the counter for about an hour, stirring occasionally. This meat is going to cook through, and that length of time is safe.
- --Heat your cooking surface to a medium high temperature. Gently oil it with a bit of vegetable oil to keep these morsels from sticking.
- --Slide meat onto Cave Tools Shish Kabob Skewers.
- --These small, sweet chunk are going to cook quickly…they should be done in about 10 minutes, and I turn them 3-4 times to make sure the sugars and sesame seeds don’t burn.
- --Carefully remove skewers from cooking surface with hot pad or tongs, and let the meat rest 5 minutes.
- --Use the Food Removal Disks to slide your delicious dinner onto a plate with steamed broccoli and rice, or our favorite, quinoa and edamame pods~
If you love to cook out on the grill or barbecue, or even if you are more apt to use an indoor griddle or grill pan, Cave Tools Shish Kabob Barbecue Skewers will be a great addition to your kitchen. You will be finding or creating easy and delicious recipes for every meal in no time! Cave Tools is graciously offering our readers a 15% discount on the set over at Amazon. Enter code 2KZ24FI9 You can find them easily by clicking Here . Cave Tools also offers the set directly from their website Are you a griller, too?
Let us know in the comments what you love to cook, and especially if you try out the Beef Kabob Recipe!
About Marcia Kellogg:
I am a mama living in the Hudson Valley of New York with my wonderful husband, two gorgeous children, and furry and finned pets. Aside from my family, my life revolves around FOOD–creating it, reading about it, sharing it, and eating it!! After getting a degree in Baking and Pastry Arts at The Culinary Institute of America, I realized cooking is really the area I love more, so I have taking part-time jobs as personal chef and culinary skills instructor. But even more than food, I love spending time with my family, whether it’s on the football field, baking cookies at home or going to mommy and me class. We adore traveling to see our relatives around the country, especially in Montana and Hawaii. I will make it to Europe one of these days, and I consider my only regret in life that I don’t have more stamps in my passport~