There’s never a season when we are not grilling.
Maybe because Dallas is home and the weather is most always tolerable…or because Randy and I absolutely love the results of cooking over open flame?
The smell of charcoal being lit, the sight of billowing smoke rising from the grill, and the taste of grilled food are intoxicating. It’s addictive.
Cooking outdoors is part of our family routine.
When I think of grilling, my mind immediately goes to steak. A beef filet cooked to medium (and sometimes medium rare) by reverse searing is food heaven.
After dreaming of beef tenderloin, my mind wanders to smoked brisket and pork shoulder. Hours of low heat yields tender, fall-apart flavor packed bites (plus bookoos of leftovers, hooray!)
I can’t forget vegetables either: asparagus, onions, bell peppers, cabbage, eggplant, tomatoes. If it can be grown, it can be grilled.
Don’t be fooled, I am not the grill master of A Pleasant Little Kitchen. All grilling and smoking is due to Randy and his mad outdoor cooking skills.
He or I will come up with a recipe idea and he makes it happens. Together, we make a perfect team.
Two summers ago in the heat of July we got the weekly urge to grill. This time, I wanted to combine steak and veg.
“Randy, let’s kebab!”
I’m always on the lookout to utilize what I already have stocked in my pantry. After doing a brief scan of the goods I decided on sirloin, sweet potato and garlic kabobs. Yet I had one question about the recipe concept.
“Randy, can we grill sweet potatoes?”
His response— why shouldn’t we grill sweet potatoes?
Perfect. All that was needed was sirloin, everything else was already waiting in the kitchen. We opted for sirloin because it’s a rather inexpensive cut that still yields a flavorful tender outcome.
Together we peeled the garlic, chopped the onion, sliced the sweet potato and cut the sirloin.
While prepping I realized a kebab isn’t a kebab without some sort of dipping sauce, so back into the pantry I went to rummage. All the ingredients were waiting for me. Easy peasy: garlic red pepper yogurt sauce. Done.
The kebab sticks were soaked in water and then we arranged the ingredients on them. Katherine watched and was mesmerized by the pattern we were creating.
That summer day a favorite family recipe was born: sirloin, sweet potato and garlic kebabs with garlic red pepper yogurt sauce. I was even given a chance to highlight the recipe in The Dallas Morning News.
This recipe had made it. It was packed full of healthy, delicious ingredients and was pretty to look at. Food bliss.
Being in the recipe development world, I sometimes forget about some of my favorite recipes. Unfortunately this kebab, while a tasty treasure, slowly vanished from my mind. Until recently.
Market Street is now providing a new exclusive line of Texas beef called Rancher’s Reserve ® that is 100% USDA Choice and 100% Angus. What’s even better is that all the cuts are done in-store by the butchers. Talk about made to order.
Upon hearing about Rancher’s Reserve ® there was one recipe that popped into my mind: sirloin kebabs (Did I mention there’s a garlic red pepper dipping sauce to go along with it? So good).
I had an urge to make these memorable, tasty kebabs with Rancher’s Reserve ® sirloin, and I think you should too. Especially since starting today, May 3rd until Tuesday, May 9th all fresh beef in the meat market at Market Street is 25% off.
This weekend plan to cook over open flames with quality USDA Choice and Angus sirloin. It’s the perfect flame charred meal to welcome summer grilling season.
Sirloin, Sweet Potato, Garlic Kebabs with Garlic Red Pepper Yogurt Sauce
Ingredients
- 1 1/2 pounds Rancher’s Reserve ® sirloin steak, cut into 1 inch cubes
- 1 sweet potato, peeled and cut into 1/4 inch thick slices (also halve them if the sweet potato is large)
- 1 onion, cut into 1 x 1 1/2 inch pieces
- garlic cloves, peeled
- 1 teaspoon kosher salt
- extra-virgin olive oil
- pepper
- skewers
- yogurt sauce, for dipping (see recipe below)
For the garlic red pepper yogurt sauce:
- 1 cup plain yogurt
- 2 garlic cloves, rough chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- juice of 1 lemon
Instructions
- 1 hour before grilling, soak the skewers in water (if using wooden skewers).
- Heat the grill to 350-400 degrees.
- On a skewer, alternate the pieces of meat, sweet potato, onions and garlic. Up to 3 pieces of meat per skewer. Be sure to leave a little room between each ingredient to help them cook evenly. Coat each skewer with 1/2 teaspoon of oil, salt and pepper.
- Grill 6-7 minutes per side. Serve warm with garlic red pepper yogurt sauce.
For the garlic red pepper yogurt sauce
- Combine all ingredients into a small bowl and stir to combine. Store in an airtight container in the fridge.
Notes
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own and I appreciate your support of the brands and companies I love.
