This post is sponsored by Certified Angus Beef in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Certified Angus Beef ® brand Kabobs
Summertime is here! Happy Father’s Day to all of those dads out there. There’s nothing that I love more than grilling out with family and friends. Doesn’t that smell wafting thru the air when someone’s barbecuing make you want to start your grill? It sure does to me. Grilling is really great when it is to hot to get in the kitchen and cook.
Do you ever stand at the meat counter at the store and wonder what’s the difference in the grades of meat are or which brand is best? I know I sometimes can get confused by it all.
So how is beef graded? The more marbling a piece of beef has, the higher the grade is one of the critera. That marbling thru the meat is what makes it tender and juicy while it cooks. The USDA inspects all U.S. beef and they are responsible for grading the beef in this county. The grades are Prime, Choice and Select, so you have only 3 grades to remember.
We’ve all heard of Angus beef, right? But what about the Certified Angus Beef ® brand? It’s on an entirely different level. It defines the standard by which all beef is measured. In addition to the ways other Angus beef is graded the Certified Angus Beef ® brand must pass the brand’s 10 science-based specifications for quality. Only truly exceptional Angus beef earns the distinctive Certified Angus Beef ® brand label. Only 1 .5% of the Augus cattle raised in this country meet the requirements to be Certified Angus Beef Prime.
When I am buying beef I look for the Certified Angus Beef® brand because I know that it isn’t hit or miss, it is good every time!
I love these beef skewers and make them often. I used a Top Sirloin when I make them, I like the top sirloin to be at least an inch thick when I buy it, a little thicker is even better. I like to make my beef skewers all beef with a few slices of onions or peppers. This will allow the meat to cook evenly. I do vegetables too but use a skewer that just has vegetables. Marinate the meat for at least 2 hours or all day. Be sure to soak those skewers for at least 30 minutes in water or they will burn. With different cooking times they both will be grilled to the best that they can be. If you’ve got leftover skewers, make a salad for dinner the next day and slice up the beef for a really quick weeknight dinner.
- 1 1/2 - 2 lbs.Certified Angus Beef® brand Top Sirloin
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/2 cup ketchup
- 1/4 cup oil
- 1/4 cup red vinegar
- pepper to taste
- Put all of the marinade ingredients into a bowl deep enough to marinade the skewers. Mix together thoroughly.
- If using wooden skewers (mine were 6 inches) put them in water 30 minutes before using. Remove any excess fat from the beef. Cut the meat into a one and a half inch cubes,
- Cut a onion in half and then in 4 -5 wedges.
- Thread a piece of beef onto the skewer, then a couple of onion slices. Repeat until you get to the top of the skewers. Put the skewers in the marinade for at least 2 hours and up to 8 hours.
- Start your grill. I like high heat for cooking these. Put the skewers on the grill and cook until they reach the desired doneness for you.
Find a store in your area for Certified Angus Beef® brand.
Get plenty of inspiration on this Summer Grilling Recipes Pinterest board.
Here are the links to the other Sunday Supper #GrillTalk recipes!
- Grilled Sirloin Steak with Corn Tomato and Avocado Appetizer by Family Foodie
- Grilled Steak Crostini with Blue Cheese and Caramelized Onions by Hezzi-D’s Books and Cooks
- Nicaraguan Style Steak Skewers with Chimichurri by Curious Cuisiniere
Marvelous Main Dishes:
- Bacon Wrapped Balsamic Marinated Sirloin Filet by Serena Bakes Simply From Scratch
- Balsamic Burgers by Life Tastes Good
- Beef Kabobs by Recipes Food and Cooking
- Bourbon Caramelized Onion and Blue Burgers by Grumpy’s Honeybunch
- Brisket Grinder with Smoked Peppers and Caramelized Onions by Whole Food | Real Families
- Caprese Grilled Filet Mignon by Cupcakes & Kale Chips
- Chile-Rubbed Strip Steaks with Chunky Tomato-Avocado Salsa by The Weekend Gourmet
- Cocoa & Coffee Rubbed Beef Kabobs with Roasted Corn Salad by I’m Not the Nanny
- Deliciously Drunken Marinated Steak by A Kitchen Hoor’s Adventures
- Garlic Ginger Soy Grilled Angus Beef Steak by Shockingly Delicious
- Grilled Bacon & Onion Ribeye Steak Sliders with Beer Cheese by Daily Dish Recipes
- Grilled Ribeye Steaks with Roasted Jalapeno Chimichurri by Bobbi’s Kozy Kitchen
- Grilled Vegetable Steak Salad by Magnolia Days
- Grilled Tenderloin with Garlic Herb Butter by That Skinny Chick Can Bake
- Sirloin Caesar Salad by Cindy’s Recipes and Writings
- Steak & Quinoa Protein Bowl by Peanut Butter and Peppers
- Taco Burgers by Alida’s Kitchen
- 5 Summer Grilling Tips for Fruit by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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