Meal Planning and the Cowboy’s Shish Kabobs

When Arturo and I first got married we started meal planning. It was fun, we would sit on the couch usually with coffee in hand on a lazy Saturday morning and plan out what we were going to have for the week. Then we would get up and head to the store together to get our groceries. Then we planned meals because it was a fun way to spend a Saturday morning together. Now we plan meals because we live 40 minutes from town and meal planning is the only way we could ever have food in the fridge. It also saves us on groceries because when I shop I usually stick to the list. I get what we need and get out…I don’t have the luxury of wondering through the aisles and shopping with my husband anymore! Kids and cows have taken over our time!

I have a book that I meal plan in. Not really for sure why I keep it all in a notebook, but I do. And trust me it is nothing fancy. I draw lines, write down the days we need a menu item, brainstorm on what we will be having and then make the list on the opposite page. Pretty simple but it works for us. We also keep a running list of pantry items we are running low on or are out of and I will add those to the list. Arturo and I trade off making the list and creating the menu for the week and I usually let him fill in Saturday and Sunday’s meals as he will be the one doing all the cooking. And by the way I am the worst at making a list. It never fails I always forget something!

This week one of our meals was beef Shish Kabobs! They are one of my favorites and yes I know grilling season is almost over, but in our house we grill year around. Even in the dead of winter in the snow!

The Cowboy’s Shish Kabobs

2 lbs. of thick cut Sirloin Steak or Pacheco Beef Kabob Meat
3 tablespoons of Grill Seasoning
3 cloves of garlic, minced
½ cup of Olive Oil
1/4 cup of Red Wine Vinegar
Mushrooms
Tomatoes
Peppers
Onion

Begin by cutting the steak into 2 inch cubes. Place the pieces in a bowl and add 3 tablespoons of Grill Seasoning and the minced garlic, mixing well with your hands to thoroughly combine the meat, seasoning and garlic. Next add the olive oil to the seasoned meat and again mix thoroughly to combine and set aside to marinade for 30 minutes or longer. When you are about ready to assemble the Kabobs add a 1/4 cup of red wine vinegar and toss the meat once again letting marinade for an additional 30 minute.

While the meat is doing its time in the marinade season the veggies with olive oil, salt and pepper and skewer the veggies randomly together (we prefer to make separate skewers of meat and veggies so we can cook each to our preferred degree of doneness and not get either one over or under done). We love mushrooms, tomatoes, peppers and onion, but skewer up whatever you love! Once the veggies are ready and the meat is done marinating skewer the meat.

Place your veggies on the grill first and give them about a 4 minute head start on the meat, turning the skewers frequently over the 4 minutes. Once the veggies have their lead, place the meat on the grill turning frequently for 4-6 minutes for medium rare. When the meat is done remove both the meat and veggies to a plate and tent with foil to let rest a few minutes.

We enjoy ours with rice pilaf!