In the 1970s, shortly after they were married, my parents packed up and moved to Australia. It was one of the few places at the time that was plentiful with jobs. While they were there, they were able to partake in some of Australia’s famous food. But they also developed a love for beef kabobs. This recipe is an upscale version of the recipe my mother been cooking for nearly 30 years. Feel free to substitute your favorite veggies.
- 1/2 cup boiling water
- 1 Tbl instant espresso powder
- 1/4 cup molasses
- 2 Tbl ground black pepper
- 2 Tbl olive oil
- 1 lb sirloin steak, cut into 1″ cubes
- 2 Tbl brown sugar
- 2 Tbl soy sauce
- 1/2 red onion, cut into cubes
- 1 package button mushrooms
- 1 pint cherry tomatoes
- 1 red bell pepper, cut into 1″ cubes
Combine boiling water, molasses, espresso powder, olive oil, black pepper, brown sugar and soy sauce in a resealable plastic bag or glass bowl. Mix thoroughly. Add steak and marinate in fridge, at least 4 hours or overnight.
To make your kabobs: If using wooden skewers, soak in cold water for 30-60 minutes before grilling. Preheat grill to 400 degrees F.
Remove beef from marinade and skewer, alternating with fresh vegetables. Add salt to taste.
On an oiled grill, grill kabobs for 2-5 minutes per side or until steak is down to your liking and veggies are just beginning to soften.
This is delicious served with nutty jasmine rice