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Blade Shish Kabobs

You can put all kinds of ingredients on a stick! Shrimp, chicken, and my favorite flat iron steak. I like flank steak a lot because it's almost foolproof if it gets mistreated on the grill.
Course Main Course
Style American, Mediterranean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2
Calories 1695kcal
Author Shawn



  • 2 lb blade steak ((cubed))
  • 2 tbs Dawgs Bark
  • 1/4 cup onion (red in squares)
  • 6 oz poblanos (squared)
  • 1 cup pineapple (slices cut like a pizza)
  • 6 oz bacon (= half a pack cut in two)
  • 2 tbs olive oil
  • 1/4 tsp Cottonmouth (on pineapple (optional))


  • 2 cup water
  • 1 cup rice
  • 3 tbs butter
  • 1/4 tsp salt



  • Cooked these on the grill on the far side of the coals. My temps shot up once, but it didn’t screw up the kabobs.
  • Cut flank long ways down the middle then cross the grain to get 1 ½ to 2-inch cubes.
  • Wrap a half a strip of bacon around your cut flank steak.
  • In a plastic bag put the meat, olive oil, and Dawgs Bark. Squish it around to get beef coated evenly.
  • I didn’t let meat mixture absorb the seasoning like normal. Was handling the meat so much by the time I got it on the sticks and ready for pit the meat had got up to room temp.
  • This is an excellent time to start the pit.
  • Sprinkle Cottonmouth over pineapple if you want.
  • These were slid on 1st meat, pineapple, poblano, meat, pineapple, purple onion, meat, and last poblano. You can stack however you want. To keep from splitting veggies hold the bottom of kabob and turn/spin point into the veggie like a soft drill. It will make a hole for you.
  • Get the grill to 350 with a thermometer, it has a lead that helped me keep that temp just by adjusting dampers. It shot up to 400 for probably 30 minutes, but everything went OK in the end. As always this is doable in the oven.
  • Lay the kabobs on grill far away from coals or where you're getting 350 degrees. These cooked for 1 hour and turn put a nice medium rare. I would guess another 30 minutes would get you to medium. Didn’t touch them throughout.


  • While you got the meat going in a small/medium pot heat to medium.
  • Drop in butter to melt then drop in rice and stir around until you start to smell “toasty.”
  • Pour in water.
  • Slow to simmer, cover, and check in 7 minutes for doneness. The rice will likely be done by 12 minutes or when water has dissipated.


The onion and peppers did not make the photo shoot because it looked confusing when the kabobs were separated.

© Texas Butter®


➕ Nutrition
Nutrition Facts
Blade Shish Kabobs
Amount Per Serving (355 g)
Calories 1695 Calories from Fat 819
% Daily Value*
Fat 91g140%
Saturated Fat 35g219%
Cholesterol 423mg141%
Sodium 6018mg262%
Potassium 2299mg66%
Carbohydrates 104g35%
Fiber 6g25%
Sugar 15g17%
Protein 111g222%
Vitamin A 1830IU37%
Vitamin C 109.3mg132%
Calcium 150mg15%
Iron 14.3mg79%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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