My very dear and fabulous friend Audra passed on this recipe for beef kabobs and we were finally able to get around to grilling them a couple weeks ago. This is an awesome summer grill out recipe!
I copied and pasted the recipe and her instructions below. We actually loved it all so much there weren't any leftovers, but I'm sure as she mentioned the veggies would be awesome in an omelet the next morning! We just served the kebob and veggie skewers themselves but the rice would help to make a good filler to go with the meat and veggies.
For ease of grilling we skewered each of the veggies and meat separately. My husband likes to do it this way for better control so the onions get enough time without the meat getting dry. Seriously though my pics don't do them justice, they're delicious!
From the book: Mother's Recipes
A Contemporary Collection of Family Treasures
By Sheryn R. Jones and Barbara C. Jones
Beef Kebobs
2-2.5 lb sirloin steak (we use filets)
fresh mushrooms
bell peppers
tiny onion
cherry tomatoes
Marinade:
1 c. red wine (I prefer Merlot)
2 tsp. Worcestershire
1 c. oil
4 tbsp. catsup
2 tsp. sugar
1 tsp. salt
2 tbsp. vinegar
1 tsp. marjoram
1 tsp. rosemary
1/2 tsp. seasoned pepper
2 tsp. garlic powder
Cut meat into 11/2 to 2 inch chunks. Cut peppers into bite size pieces. Mix all ingredients of marinade together. Marinate steak pieces for 3 - 4 hours. Alternate meat, mushrooms, peppers, onions, and cherry tomatoes on skewers. Cook over charcoal, turning on all sides, basting frequently with remaining marinade. Serves 8.
(We serve it on a bed of rice. Jasmine, wild, wheat, white... all are great with this and sometimes we even do a few veggie-only skewers and will use the leftovers in omelets the next morning.)
