Gather all ingredients before beginning recipe.
Equipment: Two cutting boards (one for veggies & one for meat), storage container, metal skewers, knife, latex gloves
Sirloin or Chicken (1 ½” X 1 1/2” Cubes) 6 oz
Yellow Onion (1 ¼” X 1 ¼” Slices) 1 oz
Green Pepper (1 ¼” X 1 ¼” Slices) 1 oz
Tomato (1 ¼” X 1 ¼” Slices) 1 oz
Marinade or Seasoning As Desired
Important to know:
- Cutting your veggies slightly smaller than the sirloin or chicken cubes should keep them from burning.
- Metal skewers helps ensure complete cooking of the meat, including the center.
- Trim stem of mushrooms even with cap
- Place in appropriate container and hold for later use
- Cut remaining ingredients and reserve
- Each kabob contains: 5 sirloin or chicken pieces, 2 mushroom caps, 2 tomato slices, 2 onion slices, and 3 green pepper slices.
- With the point of the skewer up slide on one piece of sirloin or chicken.
- Place the rest of the ingredients on in this order: green pepper, onion, sirloin cube, tomato, sirloin/chicken cube.
- Place all kabobs into a container.
- Season or marinate the kabobs to you desired taste and let sit in refrigerator for later cooking on the grill.
Tips to Prep Your Grill for the Winter Season
The following tips will help you prepare your grill for winter and make sure its ready for spring.
- Disconnect your propane tank, if you have one, and then disassemble every part of your grill.
- Use warm soapy water to remove the sticky soot, grease, and food articles which have built up. Rinse parts with tap water. Use a nylon pad to scrub the grates and get rid of stubborn grease. Make sure that the grates are completely dry to prevent rusting.
- For gas grills, use a piece of wire to clean out the burners and poking the gas jets to remove any barrier.
- Make note of any part that is rusted through and is in need of replacement before grill season starts next year.
With the shell and all the components clean, reassemble the grill, being sure that all gas connections are made properly and are leak free.
- Fire up the grill for about 40 minutes to make sure that it is completely dry.
- Use a thin film of cooking oil spray on all the metal parts of the grill as additional security from build-up of moisture during winter storage.
- Cover your grill and store it in your garage, shed or other location where it is sheltered from the elements. Leaving your unit outdoors can expose it to harmful elements which could damage it beyond repair.
- Never store propane tanks in an enclosed area. Keep the tank in a well ventilated area, protected from the weather.