Bossier City’s Texas Roadhouse steak kabobs secret recipe revealed

by: Jezzamine Wolk

The secret to a favorite dish in Shreveport-Bossier is revealed.

Chef Jason McKinney, from Texas Roadhouse, teaches the morning crew how to make some delicious steak kabobs.

 

INGREDIENTS:
1 pound Steak (sirloin, strip, or filet work best)
¾ cup Italian dressing
¼ cup Ketchup
8 pieces Onion, cut into 1½ inch squares
8 pieces Red pepper, cut into 1½ inch squares
8 pieces Green pepper, cut into 1½ inch squares
8 each Mushroom caps
Canola oil

DIRECTIONS:

1. Cut peppers and onions into 1½ inch squares, trim the stem off each mushroom
   cap.
2. Cut the steak into 1½ inch cubes to match the vegetables.
3. Alternate meat and vegetables on metal or wooden skewers, capping each end
   with a mushroom. (If using wooden skewers, soak in water overnight before this
   step to prevent burning on the grill.)
4. Place prepared skewers into a large pan.
5. In a mixing bowl, whisk together the Italian dressing and the ketchup, pour over
   the prepared kabobs, and refrigerate for 12 hours or overnight.
6. Preheat the grill to medium-high heat for 15 minutes.
7. Lightly brush grill grates with the canola oil.
8. Remove kabobs from marinade, place on grill, and cook, turning occasionally until
   steak is the desired temperature or, if using chicken, to 165 degrees and cooked
   through.
9. Serve over a bed of rice and enjoy.
   (Serves 4 as a light entree)