Monday, July 30, 2012

Mexican Spiced Steak Kabobs with Guacamole

I cannot believe it has been a week since I posted. It is true... time flies when you are having fun. Evan and I celebrated our 5th wedding anniversary this past weekend. It was wonderful. We got up at 3:30 am to drive to climb a 14,000 foot mountain with a group from our church. We then drove to Frisco and had a picnic by the lake. It was perfect.

On to the food. This recipe, as so many as I have recently posted, is summer to me. Grilled steak vegetable kabobs with fresh mashed avocado and a side of summer's bounty of green beans. I used beef short ribs and they worked wonderful for this recipe. They are already trimmed and can easily be cut into 1 inch chunks. I cannot wait for you to try this and let me know what you think!

Mexican Spiced Steak Kabobs with Guacamole
Serves: 4

1.3 lbs boneless beef short ribs, cut into 1 inch chunks
1 orange bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 medium yellow onion, halved and then each half quartered
24 small grape tomatoes
4 Tbs olive oil
2 Tbs chili powder
3 Tbs garlic powder
1 tsp paprika
1 tsp sea salt
1.5 Tbs pepper

 For kabobs:
On six metal skewers, place the steak, peppers, onion and tomatoes, alternating each type of food on the skewer how you want it.
In a small bowl, whisk together with a fork the olive oil and spices. Baste onto prepared skewers.
Heat a grill over medium heat. Grill kabobs until steak is medium doneness- ours took about 10 minutes- turning throughout cooking. Serve with guacamole and steamed green beans.

For guacamole:
3 medium avocados, mashed
1 Tbs lime juice
2 Tbs fresh minced cilantro
Combine all ingredients and serve with kabobs.

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