Classic Beef Kabobs
1 pound beef Top Sirloin Steak cut 1-inch thick
8 ounces mushrooms
1 medium red, yellow, or green bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Cut beef Top Sirloin Boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.
Cook’s Tip: One pound beef Tenderloin Steak cut 1-inch thick may be used.
Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
Cook’s Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
Cook’s Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
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