My daughter is home from college for a couple of weeks and she brought with her a bucket list of Big Green Egg meals she 'demands' I fix before she goes back to school for her final semester. Top of that list was to repeat my Kabob cook posted the weekend before she came home.
I used the Emile Henry Flame Grill Barbeque for only the second time and the results were once again AMAZING! This dinner is as fast to prepare and cook as a good stir fry and the EH Grills greatest benefit appears to be how evenly my kabobs are finishing, end to end especially considering I have a history of burning several of my kabobs in the past.
Ingredients - I added some additional veggies this week
1.5-2 LB. Free Range Beef Kabob Meet
1 Reg and 2
Green Bell Peppers
1 Large Yellow Sweet Onion
2 Medium Mushrooms, sliced
12-15 Cherry Tomatoes
1 Medium/Large Zucchini
EVOO to coat the Grill
Sweet Corn-Boiled in water with 1/2 Cup
granulated sugar and 1/4 cup coarse sea
1. Fire up the Egg to full flame on 2"
2. Skewer your kabobs
3. Spray a coat of EVOO on the EH
Grill BBQ and place kabobs in the groves.
4. Place directly on grid for 3-4
minutes and flip once.
5. Cook another 3-5 minutes and remove to let
rest then serve.