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
Food Tip |
Food Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This Recipe for Beef & Vegetable Kabobs is one of thousands in the Recipes-to-go Meat Cookbook.
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
If you enjoy this Beef & Vegetable Kabobs Recipe - you should enjoy the recipe collections you can find on the websites below:
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Cookies are made of butter and love. |
| Norwegian Proverb |
This is a recipe for Beef & Vegetable Kabobs from the recipe cookbook of Recipes-to-go (Meat)
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Food Tip |
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.
Time: 1 hr
Serves: 8
Beef & Vegetable Kabobs Recipe brought to you by Recipes To-Go