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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Vegetable & Steak Kabobs Recipe

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This recipe for Vegetable & Steak Kabobs is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup olive oil
⅓ cup red wine vinegar
2 T ketchup
2 to 3 garlic cloves, minced
1 tsp Worcestershire sauce
½ tsp each dried marjoram, basil and oregano
½ tsp dried rosemary, crushed
1 beef top sirloin steak [1½ lbs] cut into 1 inch cubes
½ lb whole fresh mushrooms
2 medium onions, cut into wedges
1½ cups cherry tomatoes
2 small green peppers, cut into 1 inch pieces
Directions:
Directions:
In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings.
Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat.
Pour remaining marinade into another large resealable plastic bag. Add vegetables; seal bag and coat.
Refrigerate beef and vegetables 8 hours or overnight.
Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting.
On six metal or soaked wooden skewers, alternately thread beef and vegetables.
Grill kabobs, covered, over medium heat or broil 4 inches from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally.
Baste with reserved marinade during the last 5 minutes.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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