Summer is here, and its obnoxiously hot temperatures and temperamental thunderstorms have tagged along as well. Don’t get me wrong – I love my days by the pool and my nights going out without a heavy jacket or boots, but it takes a lot of planning and patience to deal with the heat.

Luckily summertime also means more grilling out which is probably one of my most favorite ways to cook. Last night my fiancé and I took advantage of the clear skies to throw some steaks on the grill. K is pretty opposed to anything that’s grown in the ground, so while I enjoyed these steak kabobs he had a giant T Bone steak instead.

Before we get started on my kabob recipe, let’s take a look at the cost breakdown of our dinner.

Sirloin Filets: $5.50

T Bone Steak: $7.05

Vidalia Onion: $.99

Bell Pepper, sweet potatoes, and corn: $3.05 (no itemized receipt, sorry y’all!)

Red tomato: free thanks to my wonderful mother who’s blessed with the ability to garden. Anticipate a dollar or 2 difference to purchase from your local grocery store.

IMG_3077Total meal cost: $16.59, not to mention I had plenty of leftovers for lunch today at work. To keep things simple, we’ll say each meal cost $5.53/piece. Let me know when you find a steak house where you can eat for that cheap 😉

Easy, Goof Proof Kabob Recipe

I chose to use sirloin filets because a. they were on sale but also because b. a good cut is very low in gristle, which I CANNOT stand. If you’re a fan of gristled, fat infused flavored meat choose a more fatty cut like a ribeye or NY strip.

Cut your meat into bite sized pieces. Optional: I chose to soak my steaks in Worcestershire Sauce (secret, I use the Harris Teeter sauce to save money and it tastes the same) for about an hour before hand.

If you’re using wood skewers, remember to soak those puppies in water first.

Cut your onion, bell pepper, and tomatoes into bite sized pieces. To make the amount I did, I used about a half a medium sized onion, and an entire pepper and tomato. IMG_3069

Thread the meat and vegetables onto your skewers. The OCD in me meant an even pattern all the way through, but do what makes you happy! I drizzled my kabobs with EVOO, salt, and pepper.

Throw your kabobs on the grill or inside on the stove until they’re cooked to your desired temperature.

We also had grilled corn on the cob and baked some sweet potatoes. For the corn: soak the entire cob (stalk and all) in water for ~10 minutes, wrap in foil, then place on the grill for 20 minutes. For the sweet potato: wrap in foil, place in the oven at 425, and bake for about an hour. Top with honey butter, brown sugar, and cinnamon.

Enjoy! Share your summertime food favorites in the comments.

Later y’all!

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