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Summer Kabobs and Tomato Salad

Nothing says “Summertime” like vine-ripened tomatoes and a good grilled kabob! 

 

Prep Time: 15 mins 

Cook Time: 15 mins 

Servings: 4 servings 

Author: Alizabeth Anderson 

 

Ingredients 

  • 2 lbs. Bison, Elk, or Lamb Kabob meat, or any steak cut into cubes 

  • Your favorite meat rub or seasoning 

  • 2 tbsp melted tallow (for brushing on to the meat) 

  • 3 to 4 large ripe tomatoes (heirloom from the local farmer’s market is my favorite) 

  • 1 tbsp. red onion, minced 

  • 3 tbsp. good balsamic vinegar 

  • Extra virgin olive oil for drizzling 

  • Coarse sea salt 

  • Freshly cracked pepper 

  • Dried or fresh basil 

  • Crumbled cotija or feta cheese 

  • Arugula 

  •  

Directions 

  1. Tightly thread the meat onto metal skewers. (If using wooden skewers, presoak them in water for 30 minutes.)  

  1. Coat kabob meat with melted tallow and then season to taste with your favorite meat rub. Set aside.  

  1. Prepare grill for direct, high-heat cooking. 

  1. In a small bowl, combine balsamic vinegar and minced red onion. Set aside. 

  1. Slice tomatoes into ½- to ¾-inch thickness and then lay them in one layer on a plate. 

  1. Drizzle with extra virgin olive oil and sprinkle with basil, crumbled cheese, and arugula to taste. Set aside. 

  1. When the grill is ready, pat meat dry with paper towels and coat with more melted tallow.  

  1. Grill skewers until you get good grill marks on all sides and meat is cooked to your liking.  

  1. To finish, drizzle balsamic vinegar and red onion over the tomatoes and season with coarse sea salt and freshly cracked pepper. 

  1. Serve immediately with the grilled kabobs! 

Enjoy.