I know we haven't known each other long, but I feel that I can be honest with you guys...I don't really like bacon. I know, I know....unheard of...but it's true. I will eat it in the morning if it's REALLY crispy and even then only a few pieces. I don't really like to cook with it or add any to meals. I do however....LOVE these kabobs. I was skeptical, but once I tasted them I ate all my kabob stick and some of Hubby's too! Seriously...it is that good. The Pepperoncini peppers are not hot, they're more of a spicy-ish, sweet-ish flavor ( I know...it's like listening to bobby flay himself with all these technical terms) and we marinade the steak at least two days in advance and once you grill and char it to perfection the result is pure heaven! So here it is, just do yourself a favor on this one and make these soon.
* Thin Strips of Steak( or fatter steaks cut up into thin strips whatever works for you)
* Pepperoncini Peppers ( one jar or two depends on how many you want to make)
* Bacon ( we buy whatever is cheapest, and thin NO thick cuts)
* Kabob sticks
First you want to start out with the marinade. We usually get the marinade together in a zip-lock, throw in our steaks and let it sit in the fridge at least a day in advance, usually two. The following is a list of things that we put into our marinade. We never really measure we just taste as we go, but this is everything we add and "basically" how much of it we add, but like I said if you like more of something add it, just taste as you go...you can't go wrong.
1 Cup Dale's Steak Seasoning 2 Tbs. McCormick Grill mates Montreal Steak
1/2 Cup Brown Sugar 1 tsp. of Tony Chachere's Creole Seasoning
3 Tbs. Soy Sauce 1/2 tsp. of Garlic Powder
3 Tbs. Worchestire Sauce Pinch of Salt
After the steak has been marinating for a day or so you line up them up with the peppers,bacon and kabob sticks then get ready to assemble. Cut the bacon strips in half (one whole strip of bacon is WAY too big). First take the steak and wrap it around the pepper, then wrap the 1/2 strip of bacon around that. Hold it all together and skewer it with the kabob sticks and repeat until the steak runs out. After you get the kabobs assembled you're ready to grill. When grilling, start them out on the top rack or away from the hottest part of the grill. The steak will cook slower than the bacon so slower cooking is best, but right before you take them off put them on some direct flames and let the bacon get a few places of char on it. Be sure to spoon the leftover marinade onto the kabobs while you're grilling them. This started as a ballgame favorite and now it's a must have dinner meal at least once a week, we LOVE this stuff!! It takes a while to explain but this is SO easy and delicious I promise you're gonna love it!!!!!