Marinated Veggie Beef Kabobs |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. This is a recipe I found in TOH magazine and posting for safe keeping. Time doesn't include marinading time, so allow at least 2 hours for marinating, but more is better on the flavor. Feel free to add any veggies of your choice. Ingredients:
1 cup dry red wine |
1/2 cup olive oil |
4 teaspoons worcestershire sauce |
4 teaspoons italian seasoning |
1 tablespoon garlic powder |
2 teaspoons seasoning salt |
2 teaspoons pepper |
1 teaspoon dried parsley flakes |
1 beef top sirloin steak, cut into 1-inch cubes (1-1/2 pounds) |
8 cherry tomatoes |
1 large red onion |
1 medium green pepper |
1 summer squash |
1 medium zucchini |
Directions:
1. In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
2. Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
3. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
4. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.
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