Buttermilk marinated kabobs

Yield: 8 servings

Measure Ingredient
2 tablespoons Firmly packed brown sugar
2 tablespoons Fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Salt
2 pounds Round steak, approx 1\" thick
1 x Cut into 2\"squares (24 piece
3 eaches Medium onions, cut into 8 pi
½ teaspoon Dried basil
½ teaspoon Dried majoram
2 cups Buttermilk
24 eaches 1\" thick slices of zucchini
12 eaches Cherry tomatoes
6 eaches Large mushrooms, halved



FOR MARINADE: Combine brown sugar, lemon juice, Worcestershire sauce, salt, and herbs. Stir in buttermilk. Add meat; cover and marinate in refrigerator a minimum of 12 hours.

FOR KABOBS: Parboil onions in boiling salted water to cover, 6-8 minutes; rinse with cold water and drain.

TO ASSEMBLE: Alternate pieces of meat with onions, zucchini, tomatoes, and mushrooms on each skewer. Grill over hot coals until meat reaches desired degree of doneness. Baste frequently with marinade. Allow approximately 15 minutes for medium cooked meat. Makes 8 kabobs.

From Massachusetts Dairy Sampler by Massachusetts Dairy Industry

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