I’ve never made kabobs but seeing as how summer is on its last legs I thought I’d give it a try.
They are very pretty to make and this marinade made the beef have a nice flavor. I never thought I’d willingly eat chunks of bell peppers but lo and behold I enjoyed these!
Steak and Vegetable Kabobs
1 lb stew meat, cubed
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
Sat and pepper, to taste
Kabob Marinade (Recipe slightly adapted from Allrecipes)
1/2 cup vegetable oil
1/3 cup soy sauce
1/3 cup lemon juice
2 Tbsp Worcestershire sauce
3 Tbsp mustard
1 tsp black pepper
1 tsp minced garlic
In a large resealable plastic bag or plastic container, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, black pepper and garlic. Mix well, and add the beef. Seal the bag or cover the container, and marinate in the refrigerator for 4 to 24 hours.
Once the beef has marinated for the recommended time, take out the meat and bring to room temperature. Dice the bell peppers. Drizzle olive oil over bell pepper chunks and season with salt and pepper.
Preheat indoor grill to medium high heat. Using metal skewers or bamboo skewers which have been soaked in water, start adding the beef and vegetables, alternating between beef and veggies.
Place on grill and cook until done, turning once.