Who knew your go-to bar order could be so flavorful?
Right?Chicken,shrimp,veggiesyou name iteverything tastes better when its part of akebab.
If youre looking for a greatsummer dinneridea, these steak kebabs are just the ticket.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Place steak pieces in a large ziplock plastic freezer bag.
Pour 1 cup of the cola mixture over steak; seal bag, and refrigerate 4 to 12 hours.
Refrigerate remaining cola mixture in an airtight container until ready to use.
Grill steak:
Remove steak from refrigerator; let stand at room temperature 30 minutes.
Preheat grill to high (450F to 500F).
Remove steak from marinade, and place on a paper towel-lined plate; discard marinade.
Thread steak onto 8 skewers (about 5 pieces of steak per skewer).
Pat kebabs dry with paper towels, and sprinkle with pepper and remaining 1 teaspoon kosher salt.
Place kebabs on oiled grates.
Remove to a plate, and cover loosely with aluminum foil.
Let rest 15 minutes.
Drizzle sauce over kebabs.
Suggestion: serve with Smashed-Cucumber Salad.
