史上最高のケバブ!!!! これを逃さないでください!!!

史上最高のケバブ!!!! これを逃さないでください!!!

All right. Hey folks, welcome to Hate Me Grilling. Now, tonight we’re going to make sheet pan beef kebabs. That’s right. We’re doing the good old beef kebabs right here in the house. So, let’s get this started. All right. First thing we’re going to do is I’ve got just over a pound of these sirloin tender steaks. Y’all seen me use these in the past, like for steak tacos or something of that nature. Now, what we’re going to do, we’re not going to cut them as small as we normally do for something like that, but I am going to cut them into three little strips here. And then from that, I just kind of want to cut me a few chunks. Uh, yeah, we’ll do another one. Kind of cube up our steak a little bit. Like so. And once I get them cut up, I’ve got a gallon size Ziploc bag. I’m going to put our chunks of steak down into. All right. Next thing we’re going to take a bottle of this Lowry steak and chop. We’re just going to pour it down into our Ziploc bag. And what I’m going to do, I’m just going to kind of press as much of the air out of this as I can. And then I kind of want to toss this around. Make sure all of our chunks of steak are going to be in that seasoning. We’re going to or in that marinated s, I’m sorry. But we’re going to put this in the refrigerator for about 45 minutes. Now we got our steak in there. Now we’re going to cut up this uh bell pepper. I thought this sucker was red when I bought it, but apparently e it turned orange or it was orange and I’m just color blind. But we’re going to cut this dude up here. Now we got her cut. I just kind of want I’m going to cut her in little little sections about like this. And as I get these cut, I’ve got this deep bowl here. It’s kind of hard to see that, huh? I got this bowl and I’m going to toss our bell pepper into that bowl. Next, we’re going to take us a zucchini, cut it into slices. Now, once we get all these cut into slices, what I’m going to do is I’ll come back through kind of quartering them quarter them up about like so. But once we get them cut, toss them into the bowl. All right. Now, we’re going to take a squash and we’re going to do it much the same way we just did that zucchini. All right. Next, we’re going to take a red onion. I’m going to go that route and that route. [Music] And then we’re just going to start adding chunks in there. It’s up to you on all these. It’s up to you how much of each. Uh, actually, you know what? We’re going to cut that down again. And that’s a little bit big. But it’s up to you if you want to put half of a vegetable in there or man, if I did a vegetable that you just cannot stand, you know, it’s up to you. You ain’t got to add it. Whatever makes your little heart content. All right. So, we got our our squash, zucchini, onion, bell pepper. I had a green bell pepper, but I think I’m good. Uh, now I’m going to add some porttoelloo mushrooms. Now, folks, this is one of those I do not like, but my wife likes them. I don’t know why, but we’re going to add these in here. All right. So, in on top of this, I’m going to add a/4 cup of liquid smoke. Now, I know I’ve got the 1/4 cup here, but I’m going about half of that with uh Dale’s steak seasoning. I’m going pour this in. Now, the next thing I’m going to do is I’m going to put the lid on this bowl here, if I can get it. All right, we’re going to put the lid on it. I just kind of want to shake this around so that way everything in here ends up getting coated in that liquid smoke and dales. Just kind of give it a good little tossing. Give it a good little shake. Oh, got some stuff falling out there. [Music] All right, I want to look and see. Oh yes, everything’s nice and coated. So what we’re going to do is we’re going to put the lid back on it and we’re going to put this in the refrigerator right alongside our steak. I till our steak is done marinating. So now that’s it on the prep side. Now uh I could have put all this stuff in the marinate marinade last night and I probably should have so that way it would have marinated for a full or almost a full 24 hours. But when I got home today, we go right into cooking. Um, but that was my bad. But if you’re watching this and you decide to try it, marinate your stuff the night before. So that way when you get home, all you got is about about uh 25 30 minutes left. All right. So, we got our baking pan here or baking sheet, sheet pan, whatever you want to call it. I’m going to spray it with some no stick spray. All right. So, now we’re going to take the steak and we’re just going to pour it out with juice and all, right? Pour it out here onto the sheet pan. All right. So, now we got that on there. Next, we’re going to add our vegetables on here. I can kind of tilt my bowl over, dump them on the on the tray. And then once we got these on here, all I’m going to do next, I just kind of want to kind of spread them out a little bit. Oh, throwing stuff off the pan on the counter. Wasted food. All right. So, now we’ve got everything on our pan. So, we’re going to put this in the oven at 400° for 25 to 30 minutes. All right, folks. Timer just went off. We’re going we’re going to pull this out of here. Take a look. Smells like heaven. That is beautiful. All right, folks. So, here is the sheetpan kebabs. So, now I’m going to take my little utensil here. Just using a spatula, but I’m going to Okay, you can’t get all the steak, baby. But scoop some of it up on on the plate. Trying to give bae all the steak here. I can get some steak cuz you haven’t given me any yet. All right, folks. Here we go with that all important taste test. [Music] All right, so we cooked those for the 30 minutes. Uh, if I had one critique to this, I would have done it for the 25. The vegetables are perfect and the steak is great. Great flavor, but kind of overcooked it a little bit for our liking. Um, but that’s just nitpicking. This is so good. And again, if I had put stuff in the marinade last night like I had intended to when I got home today, it would have been 25 30 minutes depending on how long you cook it, plus the little bit of prep time to put on the sheet pan. So, another great easy recipe that is very quick for any night of the week, yet delicious. So, y’all please let me know what you think of the video. Y’all please like, subscribe, and Miss Brandy said it’s delicious. So,

I love steak kabobs but this way of doing them is my new go to!!! The steak and the vegetables stay so juicy and flavorful with this method!!!!

Ingredients:

1 lb sirloin tender steaks- cubed
1 red onion
1 red bell pepper
1 squash
1 zucchini
1 container of portobello mushrooms
1 container of Lawry’s Steak and Chop
1/4 C liquid smoke
1/8 C Dales Seasoning
Baking sheet

Cut the steak into cube size pieces. Then put in a galling sized ziploc bag and pour the Lawry’s marinade over the steak. Close up the ziploc bag and place in the refrigerator for at least 45 minutes.

Then slice and quarter up the vegetables and place in a deep bowl. Pour the liquid smoke over the top and the Dales. Put in the refrigerator until the steaks are ready.

Dump the steak and marinade onto the baking sheet. Followed by the vegetables and the marinade from them. Kinda stir the steak and vegetables so they are mixed together on the baking sheet.

Bake at 400 degrees for 25-30 minutes.

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