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Beef, Zucchini & Pepper Kabobs

Beef, Zucchini & Pepper Kabobs

Marinate beef sirloin cubes overnight for these tasty tender beef and veggie kabobs.

  • 1 1/2 pounds beef sirloin steak or tip, cut into 1 1/4" cubes
  • 3 small zucchini, cut cross-wise into 1" pieces
  • 2 red peppers, each cut into 12 pieces
  • 1/4 cup salad oil
  • 1/3 cup red wine vinegar
  • 2 tsp. sugar
  • 1/4 tsp. leaf oregano
  • 1/4 tsp.pepper
  • 1 clove garlic, minced

Preparation -
Combine the oil, wine vinegar, sugar, oregano, pepper and garlic in a small saucepan. Cook slowly for 10 minutes. Cool the marinade. Place the beef cubes and marinade in a zip top bag or shallow dish. Turn to coat all the beef. Seal the bag securely or cover the dish. Marinate in the refrigerator for 6 to 8 hours, or overnight. Drain and reserve the marinade. Alternately thread the beef cubes, red pepper and zucchini pieces onto 4 skewers. Brush with with the reserved marinade. Place the assembled kabobs on the grill, 4" to 5" above the coals. Grill for 15 to 20 minutes, or to desired doneness, turning occasionally. Season lightly with salt if desired./font>


kabob cookbookThe Kabob Cookbook
The Kabob Cookbook features over 65 kabob recipes + many extra marinade and grilling sauce recipes. The assembly and skewering ideas will help you create kabobs with extra eye appeal and maximum taste.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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