Shish Kabobs

I’ve found that marinating the steak pieces in a mixture of Montreal seasoning and teriyaki sauce for at least an hour before assembling the kabobs really enhances the flavor. It allows the spices and sweetness to penetrate the meat deeply. For the vegetables, I like to cut the onions, potatoes, and peppers into even chunks so they cook uniformly alongside the beef. Instead of just baking, grilling the kabobs outside on medium heat adds a wonderful smoky flavor, which is perfect for BBQ season. I usually soak wooden skewers in water for about 30 minutes beforehand to prevent burning. Cooking time over the grill is about 10-15 minutes, turning occasionally until the steak is cooked to your liking. For a simple side, serving these kabobs with a fresh cucumber and tomato salad dressed with lemon juice and olive oil balances the rich flavors of the meat. Plus, it makes the meal bright and refreshing for those summer afternoons. Overall, this combination of Montreal spice and teriyaki glaze gives the shish kabobs a great balance of savory, sweet, and a little smoky heat, making them a crowd-pleaser for any casual get-together or family dinner.