Celebrate Independence Day with bold flavors and festive colors! In this episode of our Summer Grilling Series, Corporate Executive Chef Brad Darnell and District Sales Manager Ramey Thurman are firing up the grill for Spicy Teriyaki Glazed Steak Kabobs – juicy, tender steak skewers with a flavorful kick. Paired with a refreshing and patriotic Red, White & Blue Salad made with fresh strawberries, blueberries, feta cheese, and a tangy Strawberry Blush Wine Vinaigrette, this combo is perfect for your 4th of July BBQ.
Hey, I’m corporate executive chef Bradley Darnell and today we are celebrating the 4th of July and I’m Remy Thurman, local district sales manager here at Coh Wholesale. We’re going to do kebabs and we’re going to do a red, white, and blue salad. So stay tuned. When we talk about salads, we talk about having seasonal fruit like strawberries and blueberries with nice cheeses and almonds and a nice dressing. And today we got a spring mix with almonds, feta, blueberries, and strawberry to kind of play on a red, white, and blue salad. Kind of go with the theme of our independence. We’re going to top this off today with a nice strawberry blush wine vinegarette. It’s nice and light. And you’ll really appreciate this. It’s even really good on strawberries, too. When we’re talking about kebabs, there’s a lot of versatility here. So you can either start off with different proteins like beef, chicken, pork, even shrimp, different vegetables, different glazes and whatnot. And you can even take this completely off and and and present it on a plate, too. The one of the one of the fanciest tricks I like to do, it’s really not really a trick if you’ve done kebabs before, is actually soak your skewers like a bourbon or something like that to give it a more flavor. But today, just for just for ease, we are using these metal skewers here. But we like to keep everything kind of consistent. Usually want about 4 ounces of meat, about 3 to 4 ounces of some kind of vegetable. And we just grill it to your liking and some kind of glaze. Salt and pepper works great. And we go from there. You can use your favorite seasonings. I like to just do a plain old salt and pepper. You can use pink salt. You can use any kind of steak seasoning. Make sure you get that all nice and seasoned all the way around there. Want to make sure every bite is just as good as the first. We actually have the kebab on the grill now. I like to cook at a high heat. It gives it that sear, the char, all that goodness. And then we’re going to glaze it with a nice spicy teriyak from Saucecraft. It’s absolutely amazing. You want to add that at the end, you know, so it so it doesn’t get all all charred and burnt from that sugar and stuff. It softens the vegetables a little easier, too. Like you don’t want the crispy vegetable in the middle and the real sogg. The high heat gets it gets it through the vegetable. Exactly. So, looks like we’re about done here. We’ve had these on for probably, I don’t know, five, six minutes, I think. And just constantly flip them around. To finish this nice little steak kebab up, we’re going to hit this with a little bit of spicy teriyak sauce. And make sure you get all the way around. You don’t want to do this at the beginning of your cooking because it’s got a lot of sugar and stuff in here, which it will burn. So, you want to hit it right at the end and just let that caramelize. I tell you what’s really good too if you want to do a pork one that I do a lot is using a plum sauce. A plum sauce is really really good for these kind of things too. What we did here was we used a sirloin. So we just cut it up in chunks and that’s what it is. This it’s just sirloin. You can do different cuts if you want to, but sirloin is really the best way to go. My magic number when we’re when we’re doing temperature wise when we’re cooking is usually about 137. That’s about about medium. With sirloin, if it’s too if it’s too raw or if it’s too done, you’re going to get that little chewy factor. So, there is a fine line with sirloin because it is a lean cut of meat. So, what do you think? You think we ought to try this? Sometimes with the sirloins, you can put like a pineapple, something with a little bit of a of an acid to it. You know, that the sky’s is the limit on a kebab. Like, this is what we chose for you today. But, you know, there’s all so many different ways you can do it. Absolutely. Chicken, like you said, chicken, the pineapple, teriyak, absolutely amazing. Should we try this or Yeah, absolutely. You think so? Are you a mushroom guy? I’m a mushroom guy. I am. Okay. All right. Let’s do There we go. Let’s just go ahead and just deconstruct this whole thing here. That’s what’s good about kebabs is we can deconstruct these things and eat them. I got a rag. Put them over rice. Like if you wanted to just bring us in, put over a thing of rice or Sure. How’s that? Yeah, it’s good. See what I mean? With that temperature, it’s perfect. Yeah. So, that is spicy, too. It’s got a good good spice to it. Kick to it. Good spice to it. Me and Ramy are going to finish this right here. And you know what? We’re going to see you next time and have a great Fourth of July.