Stop! Grilltime!

See what I did there? A little MC Hammer? Maybe?

I know this is my second post today, but I like you guys so much that I just had to. Plus, this is quite possibly the greatest salad I have had in a looong time. And trust me, I know my salads.

ANYWAYS…allergy season has officially started.

And while it is wonderfully amazing that Mother Nature has decided to be nice to us and is slowly moving towards nicer, warmer temperatures, my allergies are not happy. Honestly, I am trying not to complain too much though, especially after the winter we had up here in Wisconsin. Not fun. There might be some snow up there in those northern parts too. Gross.

We did decide to celebrate the occasion though…by grilling out!


I say we because I have yet to get to the Grillmaster level, therefore, my fiancé is always happy to help.

I am seriously really good at lighting the grill though. The last time I did I used our little grill starter the wrong way (aka put paper in the part where the charcoal was supposed to go) and it worked better than ever before!

So there.

I will be THE Grillmaster soon.

Anyways, enough of my nonsense, on to the food!

With a really long title. Because seriously, I didn’t know what to name this delicious feast. I almost axed the goat cheese out of the title, but really, how could I do something so insensitive!?

Ok. For real this time, enough of my rambling…here is the recipe!


Teriyaki Beef Kabobs on a bed of Goat Cheese-Ginger Arugula Salad


Serves: 2-3    Time: 30 minutes    Inactive Time: 2 hours

1 lb beef sirloin, diced

2 cups Teriyaki marinade (I used Trader Joe’s Island Soyaki)

1 cup mushrooms

½ red onion, cut into large pieces

Arugula, as much as desired

¼ cup goat cheese

Ginger dressing (I used Annie’s Naturals Lite Gingerly Vinaigrette)


Combine sirloin pieces in a bag with marinade. Refrigerate for 1-2 hours.

Alternate skewering sirloin, mushrooms and onion until all ingredients are used up.

Grill for 5-10 minutes, depending on how done you want your meat, turning occasionally.

Place arugula in salad bowl, remove beef, mushrooms and onion off skewer and place on top. Sprinkle goat cheese and dressing afterwards.


Enjoy and welcome to grill weather!

Note: If you were wondering, some of the kabobs pictured above look like they have pineapple. They do. Someone (who will not be named) does not like mushrooms/onions, so he decided to go the fruit route. Shows how easy it is to substitute something else in!