It is just plain HOT outside! Hot! Hot! Hot! When it is this hot, I have absolutely no desire to preheat the oven and cook us up some anything for that matter! And yet, I want to do better than a turkey sandwich on Sunday afternoon. For this reason, my husband and I put our heads together and grilled some amaaazing Tangy Honey BBQ Kabob Bowls! I am still in awe on how good these were and there are no leftovers. That does not happen very often.
These are so easy to prepare and you can change up the veggies depending on what ones are your favorite off the grill. I love me some grilled onions, peppers, and mushrooms. The flavor of these veggies is magnifico!! Vegetable kabobs are by far the best way to eat vegetables if you ask me! And I really love that at the end of the meal, there are not a dozen dishes and small appliances that need to be washed!
A few opinions from muah as to why these honey barbecue kabob bowls should be on your next shopping list…1) The tangy honey barbecue sauce is the “pop” that sends this recipe from amazing to I am going to be making these once a week for the rest of my life~:)! 2) The meat and the veggie combination completes this meal and there is no need to make another side, which means less meal prep time!! Woohoo!!
The meat is so juicy and bursting with all the right flavors. Looking at that piece of steak makes me want another kabob bowl for supper (side note: I was the lucky one that ate one of these delicious kabob bowls just 2 hours ago). You can make your friends jealous too! How? Scroll down to 3SS Tangy Honey BBQ Kabob Bowls recipe, purchase ingredients [icon type=”cart”], make yummy kabobs…and done! You have done it just like me!!
Just make sure you DO NOT FORGET the Knackies Honey Bear-B-Cue sauce. Your kabob bowls just will not be complete without it. Also I do grill the veggies and meat separately just because they cook at different rates, and you want meat that is juicy and tender and the veggies take a little longer to cook.
That’s a wrap friends!! See you next time!
Per request of my husband…he enjoyed his tangy honey barbecue kabob bowl too!
Tangy Honey BBQ Kabob Bowls
Ingredients
- 2 1- inch thick 16 oz ribeye steaks cut into cubes
- 1 green pepper cut into wedges
- 1 yellow onion cut into wedges
- 6 white button mushrooms
- 4 - 6 cherry tomatoes
- Western Style Hickory Burger Seasoning
- Western Style Trail Dust Seasoning
- 1 tablespoon dried chopped onion
- Salt and Pepper to taste
- 4 tablespoons Parmesan cheese
For the Marinade:
- 1 tablespoon horseradish
- 1 tablespoon low sodium soy sauce
- 3 tablespoons barbecue sauce
Instructions
- 1. A couple hours ahead of time, season ribeye steaks with Hickory Burger Seasoning, dried chopped onion, and Western Style Trail Dust Seasoning. Let steaks get to room temperature for maximum of 1 hour.
- 2. Add marinade ingredients to small bowl and place steak cubes in large ziploc bag along with marinade. Marinate for 30 minutes in refrigerator.
- 3. Prepare grill for high heat. Cut onion and green pepper into wedges. Place onion and pepper wedges, mushrooms, and tomatoes onto skewers. Oil top of vegetables with non-stick cooking spray and season with salt, pepper, and Western Style Trail Dust Seasoning. Turn skewers over and repeat once.
- 4. Grill vegetable skewers on high heat for 7-10 minutes. Sprinkle parmesan cheese over top of vegetable skewers and set aside. Prepare steak skewers and grill on high heat for 1.5-2 minutes per side, flipping once.
- 5. Prepare kabob bowls by sliding vegetables off followed by steak.
- Enjoy!
- Author: 3 Scoops of Sugar
Love,
3 Scoops of Sugar 🙂
