Instead of buying a steak for each guest, why not buy a half or even a third and make your own kabobs? Kabobs are healthy, fun and economical. It’s a great way to clean out your vege drawer in your fridge. Vegetable prices will be dropping lower as we continue into summer so it’s a prime time to make any kind of kabob.
One of our favorite marinades for kabobs is Asian Honey marinade which I use often with chicken. However, it’s excellent on steak as well. I’ll marinate about three cubed steaks in the marinade prior to freezing. The bag is labled and ready to thaw 24 hours in my plastic shoe box. When I’m ready to grill, I thread my cubed vegetables on a wooden skewer soaked for thirty minutes. Dinner is colorful, delicious and easy! Serve kabobs with brown rice, pilaf, wild rice or pasta.
- 2 ½ pounds steak (we like sirloin or ribeye)
- ½ c. soy sauce
- 2 Tablespoon canola or vegetable oil
- 2 Tablespoons sesame oil
- 3 T ablespoons honey
- 1 Tablespoon sesame seeds
- 2 garlic cloves, minced
- ¼ tsp. ginger
- Cut into 2-3 inch steak cubes and divide between two freezer bags. Combine all the marinade ingredients and mix well to distribute honey. Divide marinade between two bags of steak. Squeeze air out and seal. Marinater 24 hours or freeze. Thaw 24 hours and thread beef cubes and vegetables on a soaked (30 minute soaking time) wooden or metal skewer Grill on medium high until desired doneness.
Have you ever frozen meat in a marinade and thawed for cooking?