Monday, June 7, 2010
I absolutely love kabobs of all kinds, but my favorite is a classic kabob with beef and an assortment of veggies! The mixture of red onion, mushrooms and colored peppers provide a bright and flavorful complement to the meat! And let's face it peeps, they're fun to eat!
The only thing I dislike about making kabobs is the time that goes into preparing them. There's a lot of cutting, chopping, skewering, and marinating going on! It's all very time consuming for just one dish and something you usually have to prepare ahead of time, which is why we probably only eat them maybe once a month!
The nice part is that while I take the brunt of the work in getting them made, Chris steps up and cooks them in the HOT, HOT heat we have here over the HOT grill! Isn't he so wonderful?! Seriously, he truly is....I'm the luckiest woman alive (not just because he grills, although that is a bonus)!
We've really been taking the opportunity to grill on the weekends, since we don't do it much during the week. We also take advantage of the time on the weekends to prepare and eat a nice meal. While we try to eat nice meals during the week, I like to give myself a little more of a challenge on the weekend since I have more time to do it! With these kabobs, I prepared a grilled romaine salad with candied pecans, feta and a homemade tomato basil vinaigrette. In addition, we had a nice blend of roasted potatoes and onions seasoned lightly with a little salt, pepper and fresh rosemary. The whole meal was absolutely delish and actually very light, but filling....enough to make us take naps afterwards!!!
Classic Beef Kabobs
1.5 lbs. Top Sirloin, cut into 1" chunks
1 Med. Red Onion, cut into 1 1/2" chunks
1 Lg. Green Pepper, cut into 1 1/2" chunks
1 Lg. Red Pepper, cut into 1 1/2" chunks
1 Lg. Yellow Pepper, cut into 1 1/2" chunks
1 Lg. Orange Pepper, cut into 1 1/2" chunks
1 lb. Button Mushrooms, sliced in half
1 1/2 cups Italian Dressing
In a med. bowl, pour 1 cup of Italian dressing over the sirloin and let marinate, covered in the fridge, for at least 1 hour.
To assemble the kabobs, carefully thread the sirloin onto the skewers, alternating with the vegetables. Once all of the kabobs have been assembled, lightly brush the remaining dressing over them and place on a pre-heated grill.
Cook over med-high heat, about 8-10 minutes, turning once during the cooking process.
Yield: 4 Servings
Source: With a Cherry on Top original