“Grilled Dry Glazed Steak Kabobs”

I love trying new spices and seasoning blends especially when grilling. Some I make myself and some favorites I purchase I’m never without. One day, my husband were at a market and I came upon a variety of Urban Accents seasonings for meats and vegetables. I had never tried them or even heard of Urban Accents made right here in Chicago. I thought what the heck, why not try a package or two. So I made the purchase and my spice cabinet is never without a package or two of Urban Accents. My new favorite summer time seasoning is used to create Grilled Dry Glazed Steak Kabobs with Vermont Maple Grill Dry Glaze.

First, to make the kabobs,choose your favorite cut of beef for your kabobs, coat meat with Olive oil, then toss meat with dry glaze. Secondly, when ready to grill you’ll notice the dry glaze has become saucy. Thirdly, when grilled the glaze coats the meat in a maple sweetness that’s wonderful with grilled mixed vegetables along with corn on the cob. Urban Accents has a seasoning for corn and other vegetables, too. It’s fabulous and low carb…next time you’re at the market or shop online, look for Urban Accents to create your next mouth-watering dinner to share with friends and family.

Grilled Dry Glazed Steak Kabobs

Grilled Dry Glazed Steak Kabobs

2 pound flat-iron steak, cut into 1 – 1 1/4 inch cubes

3 T. Olive oil

4 T. Urban Accents Vermont Maple Grill Dry Glaze

4 – Long Bamboo or metal skewers

In a large Ziploc bag, place beef cubes and add in Olive oil. Close bag and massage to coat meat with oil. Open bag and sprinkle in Urban Accents. Close bag again and massage meat to coat evenly. Place in refrigerator for at least 30 – 45 minutes. Preheat and clean grill grates; reduce heat to 375 – 400 degrees. Thread beef cubes onto skewers evenly. Grill about 3 – 4 minutes on each side until desired doneness. Serve with your favorite summertime sides.

Note: Makes 4 servings. Carbs, 12 g. Try on shrimp or salmon for a different variation. If using bamboo skewers, soak in water for at least 30 minutes before using to keep them from burning.