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Thursday, May 31, 2007

Grilled Beef and Veggie Kabobs

Not having a real grill within my reach for the last 7 years, I've missed kabobs terribly. I just love the concept of the proportioned pieces and the rainbow of color you can create. The concept of kabobs allows for your own choices and they are great served with a salad or simple side. The fail safe rule here is to go for like sized portions of each ingredient.

For the beef:
1lb good quality tender beef, cubed
2 tbsp chopped garlic
1/2 c Worcestershire Sauce
1 tbsp each: ground coriander, smoked paprika and black pepper

Place all ingredients in a a sealed container and marinate for at least 2 hours.

***Cooks note: Soak bamboo sticks in water during the time the meat is in the marinade so they don't burn on the grill. ****

1 zucchini
1 red onion
1 red bell pepper
Several small whole tomato's for the ends of each kabob

Drizzle all with olive oil and salt and pepper.

Go wild and crazy....just stack them up and make sure to not crowd to many items on each stick.

Grill kabobs over hot coals using direct heat method, for about 10-15 minutes depending on how hot your grill is.


Judy said...

Kabobs are da bomb! I prefer mine with chicken though...

Kayte said...

These look so delicious!

Jenn said...

We made beef kabobs yesterday. They turned out VERY burnt. The tomatoes were shriveled and completely black. Is there a secret to cooking the veggies and beef perfectly? Kevin and I thought next time we would just put the beef on one skewer and the veggies on another one so that we can take the veggies off before they burn.

Meghan said...

my advice...either make your beef pieces much smaller or get bigger tomatos...

try your hub's suggestion!

sorry about burnt kabobs!

the other thing is your grill could be too hot! just like an oven, you need the right temp to cook something without burning it.

maybe try sitting the kabobs on the outside portion of the grill for a more indirect grill technique.