Beef and vegetable kabobs

Yield: 8 -10 skewer

Measure Ingredient
1 pounds Top round steak; cut into 1.5 inch chunks
1 medium Spanish or vidalia onions; quartered and separated
3 tablespoons Soy sauce
1 tablespoon Dry sherry
1 tablespoon Salad or olive oil
1 tablespoon Chili sauce
¼ teaspoon Ground ginger
1 medium Zucchini
1 medium Straight-neck squash
1 medium Red or green pepper
½ pounds Medium mushrooms
½ pounds Cherry tomatoes
¾ cup Italian dressing
\N 1 hr

1. In a medium sized bowl, mix the first 7 ingredients. Cover mixture and refrigerate at least 2 house, stirring occasionally.

2. About 1 hour before serving, prepare the grill for barbecuing.

3. Cut zucchini and yellow squash into 1 inch chunks. Cut pepper into 1 inch pieces. On long skewers, alternately thread zucchini, yellow squash, peppers, tomatoes and mushrooms. (I usually use only one tomato and 1 mushroom per skewer to keep the weight down.) On separate skewers, alternately thread beef and onions. Save the marinade for later.

4. Place vegetable and meat skewers on grill over medium heat. If you have a 2-level grill, place the meat skewers on the lower level and the vegetable skewers on the top level.

Cook about 10 minutes, brushing the meat and onions with the reserved marinade and the vegetables with the Italian dressing. Turn skewers several times while brushing frequently.( A good way to tell that the vegetables are done is when the tomatoes start to split.) This is a great meal served with curried (or regular) rice and a fresh fruit salad.

Contributor: Good Housekeeping Cookbook 1986 (modified) Preparation Time: Posted to MM-Recipes Digest by Greg Henderson <gregh@...> on Mar 30, 1998

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