Now that we’ve gone through what we hope is the last of the bi-polar transition to spring and summer, it is a perfect time to dust off the grill and enjoy some outdoor cooking. Growing up in Wisconsin, weekend brat cookouts were common, even well into the winter. We don’t grill as much as I did growing up, but I still love taking the time to be outdoors, and the smell of the grill.
1 lb beef chuck, cubed
6 large mushrooms, quartered
1 red and yellow pepper, cored and quartered
1/2 large white onion
For the marinade
6 Tbsp coconut aminos
2 tsp ginger
2 tsp chili paste
4 cloves garlic, pressed
Soak your skewers (if using bamboo) in water for at least 30 minutes. Prepare vegetables and meat and place on skewers in alternating order.
When completed, brush with marinade and allow to sit covered for an hour. Set up your fire so that it is at medium heat (if gas) or approximately 350ºF when closed if using charcoal.
Place skewers on the grill and turn every 2-3 minutes until cooked through to your desired consistency. It took ours about 20 minutes.