2 pounds beef, cut into 1-inch cubes (I like to use NY Strip)
2 tablespoons finely chopped garlic
2 tablespoons roughly chopped rosemary
1 cup Jack Daniels whisky
2 tablespoons olive oil
A handful of cherry tomatoes
1 handful of pearl onions, peeled
2 green bell peppers cut into large pieces
A handful of button mushrooms
Salt and pepper
Large wooden skewers, soaked in water
1. In a re-sealable plastic bag, combine the beef, garlic, rosemary, Jack Daniels, and oil with a bit of salt and pepper. Seal the bag and place in the fridge for a few hours to marinate before you are ready to cook.
2. Once the beef is marinated and absorbed all those awesome flavors, begin to assemble your kebabs. Alternate between beef and vegetables to create a colorful skewer. (Soak the wooden skewers in water to prevent them from burning on the grill)
3. To cook, evenly space out your kebabs on a smokin’ hot, pre-heated grill. The liquid from the marinade will drip a little into the fire and make them burst with the distinct aroma of Jack and Rosemary….woohoo!
4. The kebabs only take 5 minutes or so to cook depending on how you like your beef. (5 minutes for medium rare and about 10 minutes for well done). Let them rest for a few minutes before serving.
