I wish I had an outdoor grill, I really do. I would be outside grilling pretty often if I did, but that doesn't stop me and my tiny studio apartment from turning out some yummy grilled food off of a cast iron grill pan. A little cross-ventilation goes a long way if you need to do the indoor grilling thing, but it's worth it, in my opinion, for a super simple supper like this one.
I used ingredients I had on-hand for these kabobs, but you can certainly change it up with some of the ideas in the variations at the end of the recipe. This whole dinner takes just around 15 minutes to make from start to finish. How simple is that?!
- 1 lb of meat cut into 1-2″ chunks (I used lamb – the cut at the grocery store was called “kabob” but ask your butcher which to get and he or she will know!)
- 1 small red onion, cut into large chunks
- 2 tomatoes, cut into large chunks
- coarse sea salt
- black pepper
- ground garlic powder
- rosemary or oregano (if using lamb either of these is delicious)
Dust the cubed meat liberally with seasonings and set aside while you chop your other veggies. Arrange meat and veggies in an alternating pattern on kabob skewers. If you use wooden skewers, soak them in cool water before putting the ingredients on them.
Place on a grill pan over medium-high heat for a few minutes per side, turning just when each side has browned. You don't want to over cook your meat. You may find that creating meat-only and veggie-only skewers works better if you like your veggies more well-done since they take longer to grill than the meat does.
Serve 2-3 skewers per person alone or with a green salad. Yum!
- Use beef, chicken or pork instead of lamb.
- Add in some bell peppers to the mix of veggies.
- Add in some pineapple to the skewer to add color and sweetness.
- Use shrimp if you'd like, but skewer them separately from veggies as they tend to cook a lot faster than the veggies.