Starting to get the hang of this SRG gizmo Onward to bigger and better things. Tonight I decided to give my new Char-Broil SRG Kabob Set a try. The skewers have this cute little cotter pin that goes in the bottom to keep all your goodies on! Who would have thunk it? Seasoned the Top Sirloin yesterday with some Fagundes Seasoning and kept it in the fridge overnight. Placed all the veggies in a ziplock bag and sprinkled them with some Roasted Garlic EVOO and a touch of Fagundes Seasoning. This is quickly becoming my go to seasoning. It’s just plain good on everything …
Skewered the meat and veggies in a random assortment and hung them in the basket. Who ever designed this kabob set did a great job. All dressed up and ready for the SRG.
I read where I don’t need to preheat the SRG but old habits are hard to break so I preheated my SRG on HIGH for about 10 minutes before slapping these beauties in. Heat set to HIGH and the lid OPEN. Here they are roasting away 10 minutes into the cook.
Never did find any posts on kabob cooking times or anything so I took an educated wild guess and picked a cooking time of 20 minutes since all the chunks of Top Sirloin and veggies are different sizes. Here they are after I pulled the kabobs. Learned that the curved veggies need to point down and not up cause I found that when they point up they trap juices from the cooking meat
The money $$hot … a couple of Top Sirloin Kabobs with a side of cole slaw to stay on track with my low carb meals.
The meat was a nice medium rare but the red onions and red/yellow/green peppers were short of al dente. SWMBO said maybe I should try bigger chunks of meat next time which would give more cooking time and get those veggies cooked a bit more. All in all, these kabobs were fun and easy to make with the kabob set and the meal turned out wonderful. Can’t wait to do some more beef, chicken, and/or port kabobs.