1 lb Top round steak, cut into
-1.5 inch chunks
1 medium Spanish or vidalia onions
-quartered and separated
3 tbsp Soy sauce
1 tbsp Dry sherry
1 tbsp Salad or olive oil
1 tbsp Chili sauce
1/4 tsp Ground ginger
1 medium Zucchini
1 medium Straight-neck squash
1 medium Red or green pepper
1/2 lb Medium mushrooms
1/2 lb Cherry tomatoes
3/4 cup Italian dressing
A Recipe for
Beef & Vegetable Kabobs
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This Recipe for Beef & Vegetable Kabobs is one of thousands in the Recipes-to-go Beef Cookbook.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you enjoy this Beef & Vegetable Kabobs Recipe - you should enjoy the recipe collections you can find on the websites below:
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
This is a recipe for Beef & Vegetable Kabobs from the recipe cookbook of Recipes-to-go (Beef)
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
1. In a medium sized bowl, mix the first 7 ingredients. Cover mixture
and refrigerate at least 2 house, stirring occasionally.
2. About 1 hour before serving, prepare the grill for barbecuing.
3. Cut zucchini and yellow squash into 1 inch chunks. Cut pepper into
1 inch pieces. On long skewers, alternately thread zucchini, yellow
squash, peppers, tomatoes and mushrooms. (I usually use only one
tomato and 1 mushroom per skewer to keep the weight down.)
On separate skewers, alternately thread beef and onions. Save the
marinade for later.
4. Place vegetable and meat skewers on grill over medium heat. If you
have a 2-level grill, place the meat skewers on the lower level and
the vegetable skewers on the top level.
Cook about 10 minutes, brushing the meat and onions with the reserved
marinade and the vegetables with the Italian dressing. Turn skewers
several times while brushing frequently.( A good way to tell that the
vegetables are done is when the tomatoes start to split.)
This is a great meal served with curried (or regular) rice and a
fresh fruit salad.
Contributor: Good Housekeeping Cookbook 1986 (modified) Preparation
Time: 1 hr
Serves: 8
Beef & Vegetable Kabobs Recipe brought to you by Recipes To-Go