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
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2 lbs.Bison, Elk, or Lamb Kabob meat, or any steak cut into cubes
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Your favorite meat rub or seasoning
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2 tbsp melted tallow (for brushing on to the meat)
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3 to 4 large ripe tomatoes (heirloom from the local farmer’s market is my favorite)
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1tbsp. red onion, minced
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3 tbsp. good balsamic vinegar
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Extra virgin olive oil for drizzling
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Coarse sea salt
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Freshly cracked pepper
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Dried or fresh basil
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Crumbled cotija or feta cheese
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Arugula
Directions
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Tightly thread the meat onto metal skewers. (If using wooden skewers, presoak them in water for 30 minutes.)
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Coatkabob meat withmelted tallow and then season to taste with your favorite meat rub.Set aside.
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Prepare grill for direct, high-heat cooking.
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In a small bowl, combine balsamic vinegar and minced red onion.Set aside.
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Slice tomatoes into ½- to ¾-inchthickness and then lay them in one layer on a plate.
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Drizzle with extra virgin olive oil and sprinkle with basil, crumbled cheese, and arugula to taste.Set aside.
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When the grill is ready, patmeat dry with paper towels and coat with more melted tallow.
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Grill skewers until you get good grill marks on all sides and meat is cooked to your liking.
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To finish, drizzle balsamic vinegar andred onion over the tomatoes and season with coarse sea salt and freshly cracked pepper.
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Serveimmediately with the grilledkabobs!
