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Herbed Beef Kabobs Recipe

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This recipe for Herbed Beef Kabobs, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Ising
Added: Wednesday, September 5, 2007


Herb Marinade (below)
1 lb beef boneless kabob cubes
1/2 red bell pepper, cut into 8 pieces
1/2 yellow bell pepper, cut into 8 pieces
8 small fresh portabella mushrooms

1/4 cup olive oil or veg oil
1/4 cup red wine vinegar
2 cloves garlic, finely chopped
1 T. chopped fresh or 1 t. dreid rosemary leaves, crumbled
1 T. chopped fresh or 1 t. dried oregano leaves
1/2 t. salt

Make Herb Marinade.

Add to beef, bell peppers & mushrooms to marinade;
stir to coat.
Cover dish or seal bag & refrigerate at least 4 hours but no longer than 24 hours.

Heat Coals or gas grill for direst heat.
Remove beef & veg from marinade;
discard marinade.
Thread beef & veg alternately on each of four
10-12" metal skewers.

Cover & grill kabobs 4-5" from medium heat 7-12 min., turning once, until veg are tender & beef is desired doneness.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 min.; Marinade: 4 hours; Grill: 12 min.
Personal Notes:
Personal Notes:
If kabob meat is not available, substitute 1 lb beef boneless top sirloin, cut into 1-2" cubes.

Skewers with flat sides (rather than round) hold ingredients more securely & keep pieces in place when you turn them.

For even cooking, all food pieces on kabobs should be cut into the same size.




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