With the recent warm weather our household decided it was time for some summer-like foods. We decided to make a few different dishes this week with fresh produce and the first on the list was Shish Kabobs.
We took the recipe from The Grilling Bible and found we really enjoyed the taste of the marinade. This recipe is very simple and we grilled it on our grill pan in our house since we don’t have access to a grill. We paired the kabobs with Lemon & Dill potatoes.
- ½ cup vegetable oil
- ½ cup chopped onion
- ¼ cup red wine vinegar
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, peeled and mashed (I substituted 1 tsp minced garlic)
- 1 teaspoon salt
- ½ teaspoon fresh oregano or rosemary (we went with rosemary)
- ¼ teaspoon black pepper
- 3 lbs beef, cut into 1-inch cubes
- Green bell pepper
- Red bell Pepper
- Small onions
- Cherry tomatoes
Combine first 9 ingredients in a large bowl. Add meat and stir to coat with sauce. Cover and refrigerate overnight (we actually only let it sit for 2 hours in the fridge and enjoyed the flavor)
Alternately skewer cubes of meat with desired combination of peppers, mushrooms, onions and tomatoes.
Place kabobs on grill or grill pan, rotating every 4-5 minutes until desired doneness.