- 2 lbs top sirloin steak
- whole mushrooms
- 1 medium sweet yellow onion
- Large handful of cherry tomatoes
- 2 medium zucchini or summer squash
- 1 medium sweet pepper (orange, red, or yellow)
Substitute any other vegetables that you like. Bell peppers, eggplant, zucchini, yellow squash, broccoli, cauliflower and mushrooms hold up best on skewers.
For the Marinade:
- 1/3 cup barbecue sauce
- 1/3 cup soy sauce
- 1/3 cup Worcestershire sauce
- 1 spoonful of minced garlic
- Mix together the marinate ingredients and set it aside
- Cut the steak into 1 to 2 inch chunks.
- Add the steak chunks to the marinade and make sure the marinate evenly coats the steak.
If you are preparing at home, refrigerate the marinated meat in plastic in a zip-top plastic bag to take with you on your trip.
- Wash and cut the onion, zucchini/squash, and pepper into 1 inch chunks; leave the mushrooms and cherry tomatoes whole.
If you are preparing at home, bag each ingredient separately and refrigerate.
Cooking over the fire or charcoals
- Get your fire or charcoal briquets ready. You’ll need some type of grate to cook these on as well (see above).
- Take a metal skewer and alternate between the vegetables and meat.
- Once the kababs are assembled and the campfire is ready, place the kababs on top of a grate that is about 8 inches above the fire. Cook the kabobs over the heat (no flame if over an open fire) for about 15 minutes. Take one kabob off and check the steak to see if it is done. If not, put it back on the grate. One important tip is to realize that most foods do not cook well directly in the flames. This will burn the surface of the food quickly to an unappetizing char, so be sure to hold the kabobs some distance from the flames.
- Serve everyone a couple of skewers or remove the kabobs off the skewers and serve.