Very few things make me as happy as throwing and hosting parties, especially when grilling is involved. Don’t you just love summer grilling? Which is why I was so excited to have Sandy from Sandyalamode.com (and her cute family) over for a Sunday BBQ. We’re both very appreciative of beautiful things and good food so it was a win-win.
For this tablescape, I wanted the colors to be rich and sweet, so I used gold flatware, white plates, brown placemats and gold geometric napkins. I think the color scheme really came together with the pink blush roses and the nearly identical colored pink lemonade, which was delicious.
There is something so wonderful about eating outside on the deck during a nice summer sunset. Its the perfect set-up for a family meal, the adults can get lost in great conversation while the kids run around and make a giant mess with sidewalk chalk and bubbles (not featured.) I know when the cooler weather sets in I’ll be reminiscing. I’d probably give anything to have warmer weather even if it meant very messy bubbles and constant sidewalk chalk art on the cement.
The spread and tablescape were beautiful, but the highlight of dinner was definitely the shish kabobs. There is nothing more refreshing than a light summer meal complimented by fresh fruit and vegetables. Here is the recipe for delicious and juicy beef shish kabobs.
Beef Shish Kabobs
- 1/3 cup vegetable oil
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce 1 clove garlic, minced
- 1 teaspoon coarsely cracked black pepper
- 1 1/2 teaspoons salt
- 1 1/2 pounds lean beef, cut into 1-inch cubes
- 16 mushroom caps
- 2 green bell peppers, cut into chunks
- 8 metal skewers, or as needed
- 1 red bell pepper, cut into chunks
- 1 large onion, cut into large squares
- 1 large zucchini
Prepare by cutting the beef into a uniform size, this will help the meat to cook evenly on the skewer. Set aside.
Combine the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, salt and pepper in a gallon sized bag (with a good seal) and mix well. Add the beef and mushrooms and marinate for 6 hours or longer in the refrigerator.
Cut the other veggies into a uniform size, 1-2 inch sized pieces. Thread the beef and veggies alternating to add variety, leave a few inches at the bottom of the skewer to use as a handle to turn them on the grill.
Cook the skewers on a heated grill, rotating every 1-2 minutes until they’re evenly browned on all sides, depending on how you like your beef 7-15 minutes. Serve right away!
The food was amazing (thanks to my grill master husband) and the company was wonderful! Thanks Sandy, heres to one of many more lovely dinner parties!
What are your favorite things to grill?