Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget.
Kebabs are an awesome warm-weather food. We used steak, but these would be just as tasty with shrimp, chicken or even just vegetable!
Beef and vegetable kebabs
- Top round steak
- Sweet onion
- Peppers (we used green and yellow)
- Low-sodium soy sauce
- Ginger root
- Bamboo skewers (soak in water before cooking so they don't burn)
- Cut the steak into approximately 1-inch cubes and place into a large bowl.
- To the bowl, add the soy sauce (approximately 1/2 cup), garlic (2 minced cloves), and ginger root (1 tablespoon grated).
- Cut the onion and peppers into 1-inch squares. You'll need to peel the onion a little so that each layer is cut into the square.
- Assemble the skewers! Some chefs like to have skewers of all meat and others of all vegetable, but we prefer to alternate between beef, peppers and onion.
- Grill (or cook in our infamous 'really hot pan') for 4-5 minutes per side. This beef can get extremely chewy if overcooked, so make sure to test pieces as you cook.
- We served this with a cilantro/lime rice. It's excellent as a leftover.