Easy Oven Kabobs

June 20, 2015

These kabobs are so easy and kind of remind me of hobo dinners, but a little different. Since we are sans grill, we decided to make kabobs in the oven instead. These turned out delicious!
We have used red potatoes and sweet potatoes when we have made these, and they both taste great. It just depends on what you are in the mood for.
Enough talk, here’s the recipe!
Ingredients
  • 1 lbs Stew beef
  • 5 Whole mushrooms
  • 1/2 Green pepper
  • 1/4 Yellow onion
  • 1-2 Large potatoes
  • 2 tbps Vegetable oil
  • 1 tsp McCormick Montreal Steak Seasoning
  • 1 tsp Morton Season-All Seasoning
  • 1 tsp Garlic powder
  • 1/2 cup Water
  • 2 tbsp Butter


Directions

1. Preheat the oven to 425 F.

2. Chop potatoes into bite-sized cubes. Place in a microwave-safe container, and add 1/2 cup of water. Cover, and microwave on high for 5 minutes or until you can easily stab a fork into the potatoes. Drain potatoes.

3. In a small bowl, mix together 1/2 tsp steak seasoning, 1/2 tsp Season-All, and 1/2 tsp garlic powder.

4. Chop green pepper, onion, and mushrooms into bite-sized pieces and place in a medium bowl. Add potatoes and 2 tbsp vegetable oil. Toss to coat everything in vegetable oil. Add seasonings, and toss again.

5. In a small bowl, mix together 1/2 tsp steak seasoning, 1/2 tsp Season-All, and 1/2 tsp garlic powder.

6. Take a small pinch of seasoning and rub into each piece of stew beef.  Add 2 tbsp butter to a small frying pan. Heat pan to medium-high. Place beef in the pan and sear each edge. Do not cook the meat all the way through. (*Searing the edges helps to keep the meat moist while in the oven.)
Place on a plate to cool for 2-3 mins.

7. Line a baking sheet with aluminum foil. Put meat, vegetables, and mushrooms on skewers. Place skewers on the baking sheet. Bake for 14-16 minutes or until meat is cooked through.

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