Beef & Vegetable Kabobs Recipe

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Beef & Vegetable Kabobs Ingredients

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

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

Never eat more than you can lift.
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Red meat is not bad for you. Now blue-green meat, that’s bad for you!
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
Jane Grigson

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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Forget love... I'd rather fall in chocolate!
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Beef & Vegetable Kabobs

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Beef & Vegetable Kabobs Directions

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 s tart to split.)

This is a great meal served with curried (or regular) rice and a
fresh fruit salad.

Time: 1 hr

Serves: 8

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