Wendy made these with London Broil, red and yellow peppers, red onion and mushrooms.....taters on the end for good measure.
Seasoned with PBC beef and game pit rub and brushed with Saints Sauce. We have always had our skewers bent at the end. I did open the tops a bit so they could go right on the re-bar. If using the hooks, I felt they would be way to low.....lets see what happens
Hanging quite nicely
Now this is a slam dunk way to do ka-bobs.....meat was cooked perfectly, veggies weren't burned and mushy and no turning.....35 minutes total cook time
