ÃÛÌÒÁµÈË

Beef Kabobs

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
4 servings
Category
Meat
Course
Desserts
Preparation Method
Grill
Sources
Yankee Magazine

This is one of our favorite steak recipes! These Beef Kabobs soak in an easy, homemade marinade that adds flavor and zest. These can’t-beat kabobs are easy to grill and delicious to eat.

Ingredients
1/2 cup olive oil, plus extra for drizzling
1/4 cup soy sauce
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 clove garlic, minced
2 bay leaves
1/2 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
1-1/2 pounds tenderloin or other lean, boneless steak (cut into 1-1/2- to 2-inch cubes)
1 yellow bell pepper, cut into 1-inch squares
1 red onion, cut into wedges
Fresh bay leaves (optional)
1 pint cherry, grape, or other small tomatoes
1 bunch scallions, cut into 2-inch pieces
3 cups hot cooked rice (about 1-1/2 cups uncooked), sprinkled with lemon zest and chopped parsley (optional)
Instructions

In a large, heavy-duty zip-top bag, combine first nine ingredients; add steak and coat well. Seal and chill 2 hours, turning occasionally.

Soak bamboo skewers in water. Prepare grill to medium-high heat. Remove beef from marinade; discard marinade. Alternating ingredients, thread beef, bell pepper, red onion, and bay leaves, if desired, onto four skewers, leaving 2 inches on each end. Thread tomatoes and scallions onto four skewers; drizzle with a small amount of olive oil.

Place kebabs on grill, cover, and cook 5 to 7 minutes on each side or until desired degree of doneness. Discard bay leaves. Serve with rice.

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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