KA-BAM KABOBS

Ka-Bam Kabobs image

Provided by Food Network

Time 37m

Yield 6 servings

Number Of Ingredients 21

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Ingredients

8 ounces button mushrooms
1 medium yellow onion, peeled
1 large green or red bell pepper
1 1/2 pounds beef sirloin, fat trimmed by the butcher or an adult
1 tablespoon Baby Bam, recipe follows
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon chopped garlic
Wood or metal skewers
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Steps:

Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt. Dry on a clean kitchen towel and set aside.
Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces.
Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil.
Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium.
Remove from the oven. With an oven mitt or tongs, hold one end of the skewer. In the other hand, with a fork, push the meat and vegetables from the skewer onto a plate. Repeat with the remaining skewers, and serve hot.
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
Store in an airtight container for up to 3 months.

Makonsd444 Makonsd444

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I'm definitely going to try this recipe again.

IronStranger

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These Kabobs are perfect for a party or potluck.

sakib Sarder

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I used a different type of BBQ sauce and it turned out great!

AMADU KABBA

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The marinade was a little too salty for my taste.

Birandra Yadab

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5 stars!

Troy Cowin

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I would definitely make these again!

Liam Delves

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Not bad!

Nipo Miah

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These Kabobs were a little dry.

VAL SIMMONS

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I followed the recipe exactly and the Kabobs came out amazing! The marinade really tenderized the chicken and the vegetables were perfectly cooked.

Ovi Chy

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These Ka-Bam Kabobs were easy to make and turned out delicious! I used chicken, shrimp, and vegetables, and everything cooked perfectly on the grill.

Charles Furbee

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I've made these Kabobs several times now, and they're always a crowd-pleaser. The marinade is simple but flavorful, and the Kabobs come out juicy and tender.