Brad’s Beef Kabobs

Recipe from a good friend of the family, Brad Dutton

I had a tough time with the title for this recipe. I debated on calling them "Dillon Beach Kabobs," because that's where I was introduced to them. We have had the honor of joining the Dutton family now for two years in a row to join them in their annual camping trip to Dillon Beach, CA to clam for Horse-Neck clams. It has been a family tradition with them for 50 years, starting with Brad's grandparents . It takes place around early June, when the tide is just right, and there are a plethora of clams to catch. Cold and windy, but oh-such-fun!

On one of the clamming days, they throw a big family pot-luck barbecue and Brad passes out these jewels. OMG! They are to die for! The photo here is from Mike and Jen. They had fun with a combination of kabobs and wings. I'll update this photo once I make Brad's kabobs again.

You know me. I like easy with a taste like you fussed for hours. When I found out that they were made with plain old Kraft Original Barbeque Sauce®, I could hardly believe it.

Ingredients

At least 2 pounds boneless beef sirloin steak one inch thick
Red Onion (if you can find sweet red onions, they are best)
Bacon (uncooked)
Kraft Original Barbeque Sauce®

*Wooden Skewers (or metal if you have)


Instructions

The night before:
What ever meat you choose, (sirloin is best) it should be about an inch thick and cut into 11/4 pieces.
Place meat pieces In a large bowl and pour on enough Kraft Original Barbeque Sauce® to coat well.
Place into a large Ziploc® bag and refrigerate over night.

Preparing your kabobs for the grill:
*If using wooden skewers, soak in water for at least 30 minutes before using to prevent them from burning on the grill.
Slice nice big chunks of red onion (1 to 11/4" pieces) and set aside.
Slice bacon strips into (1 to 11/4" pieces) and set aside.
Remove marinated beef from fridge and thread each skewer, starting with a piece of beef, then a chunk of onion and then a piece of bacon,
Keep threading until skewer is mostly covered, winding up with a piece of beef. (This keeps your kabob nice and tight.)
Discard left-over marinade/sauce.

Heat grill to medium heat and grill kabobs about 10 minutes turning occasionally.

Serve as an appetizer or over a bed of rice, add a veggie or a salad, and you have dinner