Spicy Voodoo Kabobs

Summer is almost over. I said it. I hate that it's true, but I wanted to remind you of this reality so that you can get your fill of the grill before it's too late.

This past week Dan and I were craving some kabobs on the grill. I decided to make beef kabobs since we've been eating a lot of chicken lately. It was so super easy and delish. This recipe is definitely a keeper, not only for the summer, but it would be great for those tailgate parties that are starting sooooon!

Since the beef is spicy, we paired ours with brown rice and a tomato, onion and cucumber salad with a little fresh feta.

Here is a link to the recipe if you want to make it for a larger group, etc. We made it for 4 and had some amazing leftovers for a 2nd nights dinner.   Spicy Voodoo Kabobs

Ingredients

• 2 tablespoons beef bouillon granules
• 2 tablespoons water
• 3 cloves garlic, minced
• 2 teaspoons cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
• 10 wooden skewers, soaked in water for 1 hour
• 2 tablespoons vegetable oil

Directions

1. Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
2. Preheat a grill for high heat.
3. Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
4. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

This recipe can also be made in the oven if you can't or don't want to grill. Such a great marinade and you can definitely alter the cayenne for desired spiciness. I omitted the salt since there was so much with the beef bouillon already. Your choice. You can also add veggies to the kabobs or leave it beef only. The next time we make them this will include some pita and tzatziki sauce for a killer sandwich the next day. SO many options! :)

Enjoy!!!