Chain Reaction® and Cattle Drive® spice steak that gets threaded with poblanos and mushrooms, then burned hard over fire
Ingredients
Ingredients
- FOR THE BEEF:
- 4 pounds steak, pick your favorite cut, cut into bite-size chunks large enough to hold onto the kabob
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Cattle Drive®
- PULLING IT ALL TOGETHER:
- 1 pound mushrooms
- 1 pound squash or zucchini or both, cut into bite-size pieces thick enough to hold onto the kabob
- 1 pound onion, cut into quarters and then chunks large enough to hold onto the kabob
- 1 pound poblano chiles, stemmed, seeded, cut into bite-size pieces large enough to hold onto the kabob
Method
-
01
Season beef with spices in bowl
5 minToss the beef chunks until every piece is coated evenly with Chain Reaction® and Cattle Drive® — you're building flavor, not just dusting. Let it sit while you prep the vegetables so the spices can start working into the meat.
-
02
Refrigerate seasoned beef for 4 hours
4h mCan marinate up to 8 hours ahead without harm.
-
03
Prep mushrooms, squash, onion, and poblanos
15 minCut everything to roughly the same size so it cooks at the same pace on the skewer. Your pieces need to be chunky enough that they won't slip through the grates or spin around when you turn the kabob.
-
04
Preheat grill to 400°F
10 minGet your grill screaming hot — 400°F is your target — so you get a hard sear on the beef and vegetables without overcooking the inside. Once you hit that temp, you're ready to thread and grill.
-
05
Assemble 8 skewers with beef and vegetables
12 minAlternate meat and vegetables on skewers.
-
06
Grill skewers until beef reaches 140°F
12 minFlip as needed to cook evenly.
-
07
Let skewers cool and remove to plate
3 minPull the skewers off heat when the beef has a dark char and the vegetables are tender with some color — this usually takes 8–10 minutes total, turning every couple minutes. Let them rest a few minutes so the juices redistribute before you slide everything onto the plate.
From Mike's Notebook
Cut your vegetables thick enough to stay on the skewer; thin pieces fall through the grates.
Don't skip the 4-hour marinade — Chain Reaction® and Cattle Drive® need time to penetrate the meat.
Thread meat and vegetables alternately so vegetables shield beef from direct flame, preventing charring.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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