Thursday, June 7, 2012

Oven Grilled Kabobs with Maytag Bleu Cheese Dipping Sauce

 Serves 4
1 Pound 1 to 1 1/2 inch thick top sirloin steak, cubed bite size (1 1/2")
1 onion, cut into 1 inch pieces (optional)
1 sweet red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
8 ounce package button mushrooms, rubbed clean
1/2 stick real butter
3 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
8 *Wooden or metal skewers

Preheat oven to 450 degrees F. or heat outdoor grill.

*If you are used wooden skewers, you may  want to soak them first, but my opinion is, well I just don't. I've never had one catch on fire and I've never seen one that didn't get a bit charred, soaked or not. So, it's your call. 

Skewer meat and vegetables in any order you like.  Place on broiler pan or baking sheet.

Melt butter in the microwave in a small bowl. Stir in Worcestershire sauce, garlic, salt and pepper.  Baste kabobs with sauce and place in the oven ( top rack). I used my broiler pan and it worked perfectly. Baste with butter sauce again halfway through the baking or grilling process. Bake for about 10 to 12 minutes for medium or 15 to 20 minutes for well done. On the grill, it will go a bit faster. Grill for 8 to 10 minutes for medium and 4 to 5 minutes longer if you like you meat well done.
Serve hot with Maytag bleu cheese sauce.

For sauce:
8 ounce brick cream cheese, softened
1⁄4 cup sour cream
1⁄4 cup plain yogurt
a small handful of chives, snipped small
Freshly ground black pepper to taste
4 ounces Maytag Blue cheese

In a medium bowl, cream all ingredients together. Crumble in blue cheese and mix to incorporate.Serve Cold.

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