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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 12 |
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Inspired by a recipe from the Creme de Colorado Cookbook. One of my favorite recipes to make during the summer. Ingredients:
2 garlic cloves, crushed |
1 cup vegetable oil |
1/4 cup soy sauce |
1/4 cup worcestershire sauce |
1/4 cup dijon mustard |
1/4 cup lemon juice |
1 -2 teaspoon ground black pepper |
5 lbs sirloin tip roast, cut into cubes |
2 bermuda onions |
1 green bell pepper |
1 red bell pepper |
1 yellow bell pepper |
1 lb mushroom |
2 pints cherry tomatoes |
Directions:
1. The Day Before: Mix together the marinade ingredients. Add beef cubes and marinate 24 hours in the refrigerator.
2. Prepare Kabobs: Cut onions and peppers into large chunks. Clean mushrooms and cut off large stems.
3. Drain beef and thread beef and veggies onto skewers. Grill.
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