Last time we made these kabobs, the meat was perfect: juicy and
tender inside, lightly seared out. But most of the veggies were a bit underdone.
Next time, I’ll do all-meat and all-veg skewers.
Beef Kabobs
1 1/2 pounds beef tri-tip
3 bell peppers (We used red, yellow and green.)
1 large red onion
1 zucchini
16 button mushrooms
1 teaspoon minced garlic
1 teaspoon onion powder
2 1/2 tablespoons soy sauce
2 tablespoons Worcestershire
2 tablespoons balsamic vinegar
1 tablespoon vegetable oil
1/4 teaspoon black pepper
Cut beef into 1 1/2” cubes. Cut peppers, onion and zucchini
into similar sizes; cover and set aside. In a small bowl, stir together last 7
ingredients to make marinade. Marinate beef in refrigerator at least 20
minutes. Thread meat and vegetables loosely on skewers. (If you’re using wooden
or bamboo skewers, soak them in water first.) Brush loaded skewers with
reserved marinade. Grill over high heat, turning, until slightly charred.
No comments:
Post a Comment