Marinated Beef Kabobs - | WBTV Charlotte

Marinated Beef Kabobs

Presented by Michael Harrington, Salud Cooking School at Whole Food Market
Yield:  6 to 8 servings

3 lbs cubed steak (sirloin, tri-tip, etc.)

2 tbsp Dijon mustard

½ cup extra virgin olive oil

2 cloves garlic, chopped

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1 ½ tsp kosher salt

¾ tsp black pepper

Assorted vegetables (peppers, onions, mushrooms, cherry tomatoes, zucchini, etc.) cut into similarly sized pieces

Place cubed beef in a large re-sealable plastic bag. Add the rest of the ingredients to the bag, close the bag, and massage until all beef cubes are coated with the marinade. Let marinate for at least 2 hours at room temperature, or in the refrigerator up to 12 hours.

Preheat grill to high heat. Remove beef cubes from bag and discard the marinade.

Soak wooden skewers in cold water for at least 30 minutes before grilling.

Place about 4 cubes of beef on each skewer. Try to put similarly sized pieces on each skewer to ensure even cooking time.

Grill skewers over medium-high heat for 2-4 minutes per side, depending on desired doneness.

Remove skewers from heat to a platter and cover tightly with aluminum foil and allow to rest for 5-10 minutes. (This is a perfect time to grill some vegetables.)

For veggies:

Place cut veggies in a large re-sealable plastic bag. Drizzle with olive oil, rosemary, thyme. Do not add salt, it will draw the moisture out of the vegetables and cause them to be mushy.

Place vegetables on skewers, making sure not to crowd them. Sprinkle with salt and pepper just before grilling.

Turning a couple of times, grill vegetables just until the edges are slightly charred.

Serve meat and vegetable skewers on a large platter over a bed of rice or orzo.

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