
1 minute read
The Cowboy’s Shish Kabobs
Ingredients
2 lbs. of thick cut sirloin steak
3 tablespoons of grill seasoning
3 cloves of garlic, minced
1/2 cup of olive oil
1/4 cup of red wine vinegar

Mushrooms
Tomatoes
Peppers
Onion
Begin by cutting the steak into 2 inch cubes. Place the pieces in a bowl and add 3 tablespoons of grill seasoning and the minced garlic, mixing well with your hands to thoroughly combine the meat, seasoning and garlic. Next add the olive oil to the seasoned meat and again mix thoroughly to combine and set aside to marinate for 30 minutes or longer. When you are about ready to assemble the kabobs, add a 1/4 cup of red wine vinegar and toss the meat once again letting marinate for an additional 30 minutes.
Grill Seasoning
4 tablespoons kosher salt
3 tablespoons red New Mexico chili powder
2 tablespoons dried granulated garlic
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons coarsely ground black pepper
1 tablespoon ground thyme
Combine all ingredients in a mason jar and shake.
While the meat is doing its time in the marinade, season the veggies with olive oil, salt and pepper and skewer the veggies randomly together. (We prefer to make separate skewers of meat and veggies so we can cook each to our preferred degree of doneness and not get either one over or under done.) We love mushrooms, tomatoes, peppers and onion, but skewer up whatever you love! Once the veggies are ready and the meat is done marinating, skewer the meat.

Place your veggies on the grill first and give them about a 4-minute head start on the meat, turning the skewers frequently over the 4 minutes. Once the veggies have their lead, place the meat on the grill turning frequently for 4-6 minutes for medium rare. When the meat is done remove both the meat and veggies to a plate and tent with foil to let rest a few minutes.


Thank you to Arturo and Wrenn Pacheco for sharing your recipe and pictures. Arturo and Wrenn are custom grazers located in the Flint Hills of Kansas. Their grazing operation consists of grazing double stock steers and custom heifer development for their clients. Arturo has his PhD in ruminant nutrition and owns and operates his own nutrition consulting business, Pacheco Cattle Services. Wrenn is a professional photographer and operates Wrenn Bird Photography. Together they have two little cowboys, Leo and Ross. You can find more of their recipes at cookingwiththecowboy.com.




