Steak and Veggie Kabobs

16 Jun

This marinade isn’t true to the original recipe because I couldn’t remember it exactly but comes from a great friend and amazing lasagna maker, Web. He made it for us a few weeks back and they were amazing!

Summertime screams “Turn on the Grill!” so that is just what we did. What better way to beat the 100° weather than to spend time outside over a fiery grill? Kidding… it always takes some convincing in this hot humidity to get the grill going in our house but tonight, it was well worth it.

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Steak and Veggie Kabobs

Time: 24 hours… but seriously about 10-15 minutes to prepare
Servings: 4-6
Level: Easy

Marinade:
1 c. Zesty Italian dressing
1/2 c. Worcestershire
1/2 c. Dale’s Low Sodium Steak Seasoning (picture in slideshow)
2 cloves of garlic, minced

Kabobs:
1 1/2 lbs. chuck roast, or your favorite cut of beef… almost anything will do, cut into big bite sized pieces
1 yellow bell pepper, chopped into big bite sized pieces
1 green bell pepper, chopped into big bite sized pieces
1 red bell pepper, chopped into big bite sized pieces
1 onion, chopped into big bite sized pieces
1/2 pint cherry tomatoes
1/2 package white button mushrooms, cut in half, length wise

In a long dish, whisk marinade ingredients together. Add meat and veggies.

Toss to coat. Cover dish in plastic wrap and let sit overnight in the fridge, stirring once or twice throughout the day.

When ready to grill, thread meat and veggies on skewers.

Grill over medium heat for 10 minutes, turning often to ensure even grilling.

Yum!

Tips
– Serve with a side of brown rice.
– Skewer pineapple and grill for a sweet addition.
– Use leftovers to make steak fajitas.

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7 Responses to “Steak and Veggie Kabobs”

  1. AMuseinMyKitchen June 18, 2011 at 7:00 am #

    I have been looking for a tasty steak kabob recipe for Father’s Day. This might just be it! Thanks for sharing!

  2. Kate@Diethood June 18, 2011 at 11:40 pm #

    I love kabobs! These look so juicy and tasty!

    • Sunny June 19, 2011 at 10:59 am #

      They are! Marinating the meat AND veggies for 24 hours is the real key to super juicy and flavorful pieces.

  3. Sandra June 20, 2011 at 4:17 pm #

    I love kabobs, the Mr. doesn’t care for them. That means more for me..HA!!!! Love your marinade.

    • Sunny June 20, 2011 at 4:20 pm #

      To be honest, they were never my favorite either. They are normally a little tough. But this marinade makes them so tender and juicy. The Mr. should give them a try!

Trackbacks/Pingbacks

  1. In Honor of the First Day of Summer: A Delicious Chicken and Veggie Marinade for the Grill « Pantry Chef - June 21, 2011

    […] – I had leftover red and green bell pepper, cherry tomatoes, and white button mushrooms from my Steak and Veggie Kabobs. I used those veggies plus a roughly chopped onion. – I grilled my veggies in a grilling […]

  2. Here’s to the first: Sundays with Friends « The Onyx Plate - July 3, 2011

    […] this link to her actual post on the below […]

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