Thursday, April 7, 2011

Dinner in 30 Minutes and One Pan

By the way, thank you all so much for your feedback on the survey. It's giving me inspiration for the next few months of blogging. If you haven't taken the 2-minute survey yet, I'm going to leave it open for the rest of the day.

Back in 2009, I spent a week at my Grandparents' house visiting with them. During that time, I was just starting to really experiment more with cooking so I volunteered to make dinner for everyone one night. I decided to make a fresh salsa chicken for the entree. It had jalapenos in it. I pulled the seeds out with my fingers. I didn't wear gloves. An hour later I was in pain. 4 hours later I was in serious pain. I fell asleep that night with my hand wrapped in enough ice to keep it numb for a while.


So now I very carefully scoop out the seeds with a measuring spoon. It works much better. 

Furthermore, all the spiciness of the pepper lies in the veins and seeds so when you remove them, you eliminate most of the heat but leave the flavor of the pepper.


Combine a minced fresno chili pepper, minced shallot, juice of 2 limes, zest of one lime, salt, and pepper in three tbsp. of vegetable oil. Saute over medium-low heat for 5 minutes. Set aside.



Pour chili lime marinade over ribeye steak that has been cut into cubes. Toss. Cover and allow to rest for 20 minutes. Or you could pour in the marinade in the morning and when you come home from work, you'll be able to get dinner on the table in less than 15 minutes.

Also, if you're using wooden skewers, this would be a good time to start soaking them as well.

Meanwhile, chop up a purple onion, mushrooms, and zucchini into fairly equally sized pieces. Drizzle with olive oil and sprinkle with salt and pepper.


Skewer your veggies and the marinated steak onto skewers in a random manner. Be sure and soak your skewers beforehand!

Place skewers on a preheated grill and grill for about 5 minutes per side.


And then you'll have a beautiful assortment of kebabs.



I love all the caramelized edges. It's yummy goodness in my book.

Chili Lime Marinated Ribeye Kebabs
Yields 8 kebabs

Marinade:
1 fresno chili pepper, minced (optional: seeded)
1 shallot, peeled and minced
3 tbsp. vegetable oil
zest of 1 lime
juice of 2 limes
kosher salt and black pepper

1.5 - 2 lb. ribeye steak, cut into 1" cubes

2 zucchini, 1 purple onion, 8 mushrooms - all chopped to fairly equal size

In a saucepan, combine marinade ingredients. Saute over medium-low heat for 5 minutes. Place cubed steak into a bowl and pour marinade over it. Toss and allow to rest for twenty minutes.

Skewer meat and chopped vegetables onto kebab sticks. Place kebabs on a preheated grill. Grill for 5 minutes, flip and grill for another 5 minutes. *If you don't have a grill, saute meat and veggies together in a hot skillet with a drizzle of oil.

1 comment:

  1. This looks like a recipe my parents would love. My dad loves Spicy and they both love red onions ( which I can't eat because I'm allergic) but what a beautiful looking kabob! Those are always so much fun!

    ReplyDelete

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