Celebrate Utah Athletics

Topics/segments:

• Homecoming recap
• Meet new Chief Alumni Relations Officer Kris Bosman BS'99
• Student Spotlight on Dani Drews
• Highlight video
• Alumni Superfan
• Keys to the Game with Bill Riley and Scott Mitchell
• Chef Pete (Ribs)
• Plus more...

A really good steak kebab recipes! Cubes of steak are soaked in a flavorful marinade for hours to absorb flavor and make them tender, then they're threaded onto skewers with fresh veggies and grilled to get that addictive char. Makes 10 kebabs.

• Servings: 5
• Prep: 25 minutes
• Cook: 10 minutes
• Marinating time: 3 hours
• Ready in: 3 hours, 35 minutes
  
  

Ingredients

Marinade:

• 1/4 c olive oil
• 1/4 c soy sauce
• 1 1/2 tbsp fresh lemon juice
• 1 1/2 tbsp red wine vinegar
• 2 1/2 tbsp Worcestershire sauce
• 1 tbsp honey
• 2 tsp Dijon
• 1 tbsp minced garlic
• 1 tsp freshly ground black pepper
  
  

Kebabs:

• 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
• 3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
• 1 large red onion diced into chunks (about 1 1/4-inch)
• 1 Tbsp olive oil, plus more for brushing grill grates
• Salt and freshly ground black pepper
• 1/2 tsp garlic powder
• 10 wooden skewer sticks soaked in water for at least 30 minutes
  
  

Instructions

1. For the marinade: In a mixing bowl whisk together all marinade ingredients.
2. For the kebabs: place steak into a gallon size reseal able bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 hours.
3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).
4. With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2–3 slices so they don't burn up).
5. Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab.
6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140–145 degrees for medium doneness, turning kebabs occasionally, about 8–9 minutes. Serve warm.
   
   

Chef's tip: I like to use top sirloin, because it is very lean easy to cut to what shape you want, and has above all great FLAVOR.

Ingredients:

Yield 4 X 4-oz portions

• 1 lb 80%-20% ground beef
• 1 cup dried bread
• 1/2 cup milk
• 1/2 cup diced yellow onion
• 1 tsp finely diced garlic
• 1 large egg beaten
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp dried parsley leaves
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
   

Directions:

1. Place meat in a large bowl
2. Combine soaked milk and bread together, set aside (panda )
3. Add all dry ingredients including the panda and egg.
4. Mix well by hands
5. Now is a good time to test one, adjust seasoning if needed.
6. You can add one-inch square onions, bell peppers.
7. Anything that you like you can place on the skewer with the meatballs.
8. Cook over a medium high heat grill turning to keep the color even on the meat balls.
9. You could add some wood chips to the flame to infuse more flavor, I like mesquite.
10. I served this with a cream cheese jalapeno which you can buy.
11. The garlic aioli is great with this dish as well (see below)
    
    

Chef's tips: Always cook a small portion to taste before cooking to adjust seasoning to taste. Recipe is only a guide line, add ingredients to liking. Soak your skewers in apple juice will stop them from burning.

Chef Pete’s Garlic Aioli Sauce

Ingredients:

• 1 tbsp garlic, finely minced
• 1 tsp olive oil
• 4 ounces mayonnaise
• 1 squeezed lemon, juice
• 1/2 tsp Worcestershire sauce
• Cayenne pepper (sprinkled to taste)
  
  

Directions:

1. Add all ingredients together
2. Mix till all combined to sauce like consistently
3. Optional: add roasted garlic to taste
   
   

Chef's tips: Always cook a small portion to taste before cooking to adjust seasoning to taste. Recipe is only a guide line, add ingredients to liking. Soak your skewers in apple juice will stop them from burning.

Ingredients: Yield 4

• 1 lb. 80% lean ground beef 20% ground pork
• 1 cup dried bread
• 1/2 cup milk
• 1/2 cup diced yellow onion
• 1 tsp finely diced garlic
• 1 large egg beaten
• 2 tbsp. ketchup
• 1 tbsp. Worcestershire sauce
• 1 tsp. dried parsley leaves
• 3/4 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• Burger buns and additional toppings

Directions:

1. Place meat in a large bowl.
2. Combine soaked milk and bread together, set aside.
3. Add onions, garlic, egg, ketchup, Worcestershire sauce, dried parsley leaves, salt, garlic powder and ground black pepper to large bowl of meat.
4. Mix by hand, combining meat with ingredients.
5. Make into 4-5 ounce patties.
6. Grill meat to doneness at 155 degrees.

Chef's pro tip: Always cook a small portion to taste before grilling to adjust seasoning to taste. Recipe is only a guideline, add ingredients to liking.

Ingredients:

• 2 lbs fresh chicken wings

• Seasoning

• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 tsp ground paprika
• 1/2 tsp Italian seasoning
• 1 Tbsp. baking powder
• 4 Tbsp. melted butter
• 8 Tbsp. Sriracha
• 4 Tbsp. Honey

Directions:

1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil, add an oven-safe rack to the baking sheet.
2. Completely pat the chicken wings until dry.
3. In a bowl combine all the ingredients for the seasoning.
4. Bring to boil, sriracha, butter and honey.
5. Toss the chicken wings with the seasoning and sriracha sauce.
6. Add the chicken wings onto the baking rack.
7. Bake at 425°F for 30 minutes. Flip the chicken wings and bake for an additional 20 minutes or until the skin is crispy.

Ingredients:

• 3 large Idaho® potatoes (about 1 pound each), scrubbed
• ¼ cup low fat milk
• 3 tablespoons extra virgin olive oil
• 3 ounces kale, stems removed and finely chopped
• ½ cup light sour cream
• ¼ cup Parmesan cheese, grated
• ½ teaspoon salt
• ¼ teaspoon crushed black peppercorns
• 1 tablespoon Parmesan cheese

Directions:

1. Preheat oven to 400°F. Pierce potatoes with a fork several times. Bake potatoes for one hour or until they yield to gentle pressure.
2. Using an oven mitt to hold the potatoes, cut them in half lengthwise. Gently scoop out the interior flesh of the potato and place in a bowl. Use a potato masher or a fork to mash the potato flesh.
3. Add milk and olive oil and mash them in with the potatoes until smooth. Mix in the chopped kale, sour cream, ¼ cup Parmesan cheese, salt and pepper.
4. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Top potato halves evenly with the remaining 1 tablespoon Parmesan cheese.
5. Place filled potatoes on a baking sheet and bake for 15-20 minutes or until hot.

Ingredients:

• 1 Tbsp Garlic, finely minced
• 1 tsp Olive oil
• 4 ounces Mayonnaise
• 1 squeezed Lemon, juice
• ½ tsp Worcestershire sauce
• Cayenne pepper (sprinkled to taste)

Directions:

1. Add all ingredients together.
2. Mix till all combined to sauce like consistently.
3. Optional: Add roasted garlic to taste.

Ingredients:

• 1 can low sodium garbanzo beans, drained and rinsed
  
• 1/4 cup chopped cilantro
  
• 1/2 cup chopped red onion
  
• 1/2 cup diced celery
  
• 1/2 cup chopped green bell pepper
  
• 1/2 cup chopped tomato
• 1/2 cup chopped avocado
• 1/8 to 1/4 cup Italian dressing or
  Make your own dressing: canola oil, lemon juice, granulated garlic, and ground black pepper to taste

Directions:

1. Drain and rinse canned beans under cold running water.
   
2. Thoroughly wash fresh vegetables before prepping as directed.
   
3. Combine all ingredients in a mixing bowl or pan. Gently stir together with a spoon.
4. Chill in the refrigerator at 41 degrees F, or lower, until served.