Big Green Egg Steak Kabobs

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Try these delicious steak kabobs on your Big Green Egg as a way to master Fire Wire, a must-have BGE accessory.

Prep Time35

Cook Time20

Servings:

Ingredients

1 lbs sirloin steak
1 red onion
4 baby bella mushrooms
2 ears of corn on the cob
1 green bell pepper
1 red bell pepper
1 summer squash
1 zucchini
16 oz Pirates Gold Original Marinade
1 tbsp Old Bay seasoning
1/4 cup olive oil

Instructions

Clean and start your Big Green Egg. Shake out the natural lump charcoal leftover from the previous cook and remove the ash. Then add more BBQ lump charcoal and 2-3 cubes of SpeediLight starter and ignite the fire. Use Big Green Egg grid lift tool to place cast iron cooking grid back on.
Leave lid open for the first 7-10 minutes so you can get fire over 400 quickly, then keep top and bottom vents open to maintain high temperature.
Chop sirloin and vegetables into chunks per your kabob size preference. A standard corn on the cob will yield 3-4 sections. Don’t make the meat chunks too big, because they are going to cook the same amount of time as the veggies and you don’t want to burn the latter.
Pour whole bottle of marinade into a large bowl and marinate the meat for a half-hour.
Put veggies into a large bowl with the cooking olive oil and mix so they are very lightly coated.
String the Fire Wire through the meats and veggies. (I only used about 3/4 of the meat and the rest went to our happy Bernedoodle.) Give the steel tip an extra twist and push to get through the tough center of the corn sections. Fire Wire is thick enough to hold all the pieces nicely. Thread the tip through the loop so you can hold the whole strand by the tip.
Burp the EGG twice by barely opening the lid, to avoid a large gush of smoke in your face. Then open the lid fully and arrange Fire Wire skewers with your own design. I was making Skillet Cornbread at the same time so I swirled the kebabs around that 10 1/2-inch cast iron skillet. This is where the flexible kebob wire beats regular straight skewers, hands down.
Leave the Fire Wire tip on the cooking surface until the EGG temperature hits 180, for sanitation. Then, wearing a hot glove, remove the tip only and let it hang outside the grill. The tip will cool to the touch within two minutes, and after that you can use it as a handle to turn the kabobs.
Give the meat a quick check before removing the Fire Wire. Always remember that meat will keep cooking after you remove it, so if you want it Medium on the table, look for extra pink.
Remove food from the Big Green Egg. Close the top and bottom vents and the smoker will extinguish itself in about 15 minutes.
Allow a couple of minutes for the Fire Wire to return to ambient temperature, and then hold up the cable cord by the loop end and just slide the food off onto a platter.
For cleanup, wash the skewers in the sink and just give your EGG’s cast iron grid a once-over with a safe scrubber that doesn’t leave metal fibers. It’s that easy.

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