Kabobs on the Egg

Tim M

<p />I did a few Kabobs for the family last night. Beef tips, green peppers, mushrooms. I did these much like steaks - 700 deg and seared them and closed the Egg and let them dwell for a few minutes until my wife gave me the "go ahead" to bring them in. [p]Tonight, beef tenderloin for guests.[p]Tim

thetrim

Sounds great, but I think the forum dumps your pics somewhere between 0 - 19 years.

Jstroke

I noticed that too. Several other today have January 2000 as the start date, with an edit at the time they posted, with no pictures for these cooks.

Ahem, paging @The Buffalo 

BGEChicago

Wife is Greek, so lots of greek food (big shocker being from Chicago) anyway, we make this twice a week:

Souvlaki:

2 lemon, juiced

1/2 cup olive oil
1/2 cup soy sauce

2 teaspoon dried oregano (greek oregano is best)
3 cloves garlic, crushed
2 Lbs pork butt trim excessive fat, cut 3/4" by 3/4"
2 onions cut in to quarters
2 bell peppers cut in to 3/4" by 3/4 inch
skewers


 Add all ingredients except onion and bell pepper and marinate 8 hours to 24 hours. Assemble, grill on BGE (only works on the BGE and not those red things  

 Get some nice pita's and..
 Tzatziki sauce:

 16 oz low reduced fat sour cream (it's thicker)
1/2 cucumber shredded then put in cheesecloth or many paper towels to extract excess water.
1 tablespoon crushed garlic
1/2 teaspoon red wind vinegar 

 About the sour cream vs. greek yogurt, most greek restaurants (and believe me I have a handful of relatives that own plenty of them) use sour cream, it's quicker and 99% of people wouldn't know the difference.