Recipes

Ingredients: 1 lb Meriwether Farms Kabobs 2 Corn on the cob (cut into rounds) 1 Red onion (cut into large chunks) 1 Bell pepper (cut into chunks, any color) For the BBQ Marinade: 1/2 cup Your favorite BBQ sauce 2 tbsp Olive oil 1 tbsp Lime juice (freshly squeezed) 1 tsp Smoked paprika 1 tsp Ground cumin 1/2 tsp Chili powder (or more for extra heat) Salt and pepper to taste For Serving: Fresh cilantro (chopped, for garnish) Side Suggestions: Cilantro-lime coleslaw and grilled cornbread Instructions: Prepare the BBQ Marinade: In a bowl, whisk together the BBQ sauce, olive oil, lime juice, smoked paprika, cumin, chili powder, salt, and pepper. Taste and adjust seasoning if needed—add more lime juice for extra tang or a pinch more chili powder if you like it spicier. Marinate the Beef: For Cubed Beef: Place the cubed beef in a resealable plastic bag or a shallow dish. Pour half of the BBQ marinade over the beef and toss to coat. Seal and refrigerate for at least 2 hours, or preferably overnight for deeper flavor. For Ground Beef: If you’re using ground beef, mix it with the BBQ marinade, making sure the spices and sauce are well incorporated. Shape the seasoned ground beef into meatballs or small patties (about 1-1.5 inches in diameter). Let them chill in the fridge for at least 1 hour to firm up and hold their shape on the grill. Prepare the Veggies: While the beef marinates, cut the corn on the cob into rounds, slice the red onion into thick chunks, and chop the bell pepper into large pieces. These will all be threaded onto the skewers alongside the beef. Assemble the Kabobs: Once the beef is marinated, it’s time to assemble the kabobs. Thread the beef (either cubes or meatballs), corn rounds, red onion chunks, and bell pepper pieces onto skewers, alternating the ingredients for a colorful and even cook. If you’re using wooden skewers, soak them in water for 20-30 minutes before grilling to prevent burning. Grill the Kabobs: Preheat your grill to medium heat (around 350°F / 175°C). Place the kabobs on the grill and cook for about 3-4 minutes per side, turning occasionally. Brush with the remaining BBQ marinade while grilling to ensure the beef gets a nice, caramelized glaze. Grill the kabobs until the beef is cooked through (internal temperature of 160°F for ground beef or 145°F for cubed beef) and the vegetables are tender and slightly charred. Serve: Once done, remove the kabobs from the grill and let them rest for a couple of minutes. Garnish with fresh chopped cilantro for a pop of color and flavor. Serve the kabobs with cilantro-lime coleslaw and grilled cornbread on the side for the ultimate Southwestern BBQ meal. Serving Suggestions: Cilantro-Lime Coleslaw: Toss shredded cabbage and carrots with fresh cilantro, lime juice, and a bit of mayo or Greek yogurt for a creamy, tangy side that complements the richness of the BBQ kabobs. Grilled Cornbread: A slice of warm, buttery cornbread straight from the grill makes the perfect accompaniment to soak up all that delicious BBQ sauce. Extra BBQ Sauce: Serve with extra BBQ sauce on the side for those who want a little extra kick! Tips: Even Cooking: If using large pieces of cubed beef, try to keep them uniform in size so they cook evenly. Grilling Time: Make sure to keep an eye on the kabobs and turn them often to prevent burning, especially with the BBQ sauce, which can caramelize quickly. Vary the Veggies: You can swap in other veggies like zucchini, mushrooms, or cherry tomatoes for a different flavor profile. These Southwestern BBQ Beef Kabobs are a perfect choice for any BBQ or cookout. They’re loaded with bold flavors and the right amount of spice, plus they’re a fun, easy-to-eat way to enjoy grilled beef and veggies. Enjoy!

Ingredients: 1 lb Meriwether Farms beef cubes (or your preferred cut, like sirloin or flank steak) 1 Green bell pepper (cut into chunks) 1 Onion (cut into wedges) 1 cup Pineapple chunks (fresh or canned) For the Marinade: 1/4 cup Soy sauce 2 tbsp Brown sugar (packed) 2 cloves Garlic (minced) 1 tbsp Fresh ginger (minced or grated) 1 tbsp Sesame oil 1 tbsp Rice vinegar Optional: 1/2 tsp Red pepper flakes (for a little heat) For Garnish: 1 tbsp Sesame seeds (to sprinkle on top) For Serving: Steamed rice (white or brown) Sriracha mayo (for extra zest) Instructions: Make the Marinade: In a bowl, whisk together the soy sauce, brown sugar, minced garlic, ginger, sesame oil, and rice vinegar. If you like a little heat, add red pepper flakes to the marinade. Taste the marinade and adjust if needed. It should be a balance of sweet, salty, and a little tangy from the vinegar. Marinate the Beef: Place the beef cubes in a resealable plastic bag or a shallow dish. Pour half of the marinade over the beef and toss to coat. Seal the bag or cover the dish, and refrigerate for at least 1 hour. If you have time, marinate overnight for even deeper flavor. Prepare the Skewers: While the beef marinates, prepare the vegetables and pineapple. Cut the green bell pepper into chunks, the onion into wedges, and slice the pineapple into bite-sized pieces. Soak your skewers in water for about 30 minutes (if using wooden skewers) to prevent them from burning on the grill. Assemble the Kabobs: Thread the marinated beef cubes, green bell pepper chunks, onion wedges, and pineapple pieces onto the skewers, alternating them for a colorful and balanced kabob. You can pack them tightly, but leave a little space between the ingredients for even cooking and charring. Grill the Kabobs: Preheat your grill to medium-high heat (about 400°F / 200°C). Place the skewers on the grill, cooking for about 4-5 minutes per side. While grilling, brush the kabobs with the remaining marinade to glaze the beef and add extra flavor. Grill until the beef is cooked through and has a nice char on the edges, with the veggies and pineapple caramelized and tender. Serve: Once done, remove the kabobs from the grill and let them rest for a couple of minutes. Serve the kabobs on a platter with a sprinkle of sesame seeds on top for a little extra crunch and flavor. For a complete meal, serve with steamed rice and drizzle some sriracha mayo on top or on the side for extra zest. The creamy, spicy mayo pairs wonderfully with the savory kabobs. Serving Tips: Vegetable Variations: If you want to switch it up, you can add other veggies like zucchini, mushrooms, or even sweet potatoes. Rice: A fragrant jasmine or basmati rice works wonderfully with the kabobs, but you can also serve them with fried rice or a simple cucumber salad for a lighter touch. Sriracha Mayo: Mix mayonnaise with a bit of sriracha sauce to taste. It adds a creamy, spicy kick that complements the smoky grilled flavors. Tips for Success: Don't Overcrowd the Skewers: Leave a bit of space between the beef and vegetables on the skewers for even cooking and to ensure everything gets a nice char. Check for Doneness: If you like your beef medium-rare, aim for an internal temperature of about 130°F (54°C). For medium, shoot for 140°F (60°C). Charred Pineapple: The pineapple will caramelize beautifully on the grill, so don't be afraid to let it get a little charred—those crispy edges are packed with flavor. These Asian-Inspired Sesame Beef Kabobs are a fun and delicious way to enjoy a mix of flavors and textures, from tender beef to smoky veggies and sweet pineapple. The marinade does all the heavy lifting, making this a super flavorful and easy dish for any occasion! Enjoy!

Ingredients: 1 lb Meriwether Farms beef kabob (or your favorite cut of beef, like sirloin or ribeye, cubed) 1 Bell pepper (cut into chunks) 1 Red onion (cut into chunks) 1 Zucchini (sliced into thick rounds) 8-10 Cherry tomatoes 8-10 Mushrooms (whole or halved if large) For the Marinade: 3 tbsp Olive oil 2 tbsp Lemon juice (freshly squeezed) 3 cloves Garlic (minced) 1 tsp Dried oregano 1 tsp Dried thyme Salt and freshly ground black pepper (to taste) Instructions: Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper until the ingredients are fully combined. Taste the marinade and adjust the seasoning if needed—add a little more lemon juice for tanginess or more herbs for an aromatic boost. Marinate the Beef: Place the beef cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the beef and toss to coat evenly. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for a deeper flavor infusion. Prepare the Vegetables: While the beef marinates, prepare the vegetables. Cut the bell pepper and red onion into large chunks, slice the zucchini, and halve any large mushrooms. Leave the cherry tomatoes whole. Assemble the Kabobs: Once the beef is marinated, thread the beef and vegetables onto the skewers alternately, ensuring that you balance the beef and veggies evenly on each skewer. You can mix and match—beef, bell peppers, zucchini, onion, mushrooms, and tomatoes for variety. If using wooden skewers, make sure to soak them in water for 20-30 minutes to prevent burning during grilling. Grill the Kabobs: Preheat your grill to medium-high heat (around 400°F / 200°C). If you’re using a grill pan or outdoor grill, lightly oil the grates to prevent sticking. Place the kabobs on the grill, and cook for about 4-5 minutes per side, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender and slightly charred. For medium-rare beef, aim for an internal temperature of about 130°F (54°C). Be careful not to overcook the beef, as it can dry out. Keep a close eye on the kabobs and remove them from the grill when done. Serve: Serve the kabobs immediately with a side of tzatziki sauce and warm pita bread. The cool, creamy tzatziki complements the smoky kabobs perfectly, while the pita bread is great for dipping and wrapping up the meat and veggies. Serving Suggestions: Side Salad: Serve the kabobs with a simple Greek salad made with cucumbers, tomatoes, Kalamata olives, red onion, and feta cheese for an extra Mediterranean touch. Rice or Couscous: A bed of fluffy rice or couscous works wonderfully as a base for these kabobs, soaking up the juices and adding texture. Tips: Marinade Time: If you’re short on time, marinate the beef for at least 30 minutes, but longer marination (overnight) will give you much more flavor. Grill or Broil: If you don’t have access to a grill, you can broil the kabobs in the oven using the same method. Just place them on a baking sheet under the broiler, turning occasionally until the beef reaches your desired doneness. Veggie Swap: Feel free to swap in other veggies like eggplant, asparagus, or even pineapple for a different twist. These Classic Mediterranean Beef Kabobs are packed with flavor and perfect for a summer BBQ, weeknight dinner, or a casual gathering. Enjoy the combination of tender, marinated beef and smoky charred veggies with every bite!