Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

Easy Side: Cut 2 large zucchini into 2-inch-long sticks. Place on an aluminum-foil lined baking sheet, and toss with 1 Tbsp. olive oil and 1 tsp. salt. Bake at 425° for 25 minutes or until browned, turning once.

Recipe by Southern Living March 2011

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Beth Dreiling Hontzas; Styling: Amy Burke

Recipe Summary

total:
55 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 4 ingredients in a large shallow dish or zip-top plastic freezer bag; add beef, turning to coat. Cover or seal bag, and chill 20 minutes, turning once.

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  • Meanwhile, soak the wooden skewers in water 10 minutes.

  • Remove beef from marinade, discarding marinade. Thread beef onto 4 skewers, onion onto 2 skewers, and mushrooms and peppers onto remaining 2 skewers. Sprinkle kabobs with desired amount of salt and pepper.

  • Grill beef and vegetables at the same time, covered with grill lid. Grill beef 6 minutes on each side or to desired degree of doneness. Grill vegetables 10 minutes or until tender, turning occasionally.

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