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John and I love grilling in the summer... meats, veggies, fruits - you name it. Everything just tastes better. We usually just throw it all onto a skewer for my version of a shish kabob. For the marinade, I use pineapple juice for some sweetness and balance it out with vinegar and soy sauce. You can marinate for as little as you'd like, but for that great extra flavor, the longer the better! Oh, and if you don't have an outdoor grill, use a grill pan - just make sure you pat the meat dry before grilling, otherwise you'll end up with a lot of smoke in your kitchen. Note: If you're unsure how to clean and/or maintain your grill pan, here's some tips that might help!
½ cup pineapple or papaya juice
¼ cup olive or vegetable oil
2 tablespoons soy sauce
1 tablespoon red wine or apple cider vinegar
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
1½ pounds sirloin steak, cut into 1½-inch cubes
12 small baby potatoes
12 large cherry tomatoes (about the same size as the potatoes)
1 medium red onion, cut into chunks
1 tablespoon olive or vegetable oil
+ kosher salt and freshly ground black pepper to taste
1 large, soft pita breads or lavash for serving
½ cup pure tahini paste
2 cloves garlic, very finely minced
6 tablespoons water, plus more if necessary
¼ cup fresh lemon juice, plus more to taste
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup parsley leaves, very finely chopped
Spiced up with Cracked Black Pepper & Citrus seasoning for super satisfying snacktime.
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